Vegan Bourguignon with Celeriac Mash

Healthy Recipes - This vegan bourguignon is a perfect cold weather comfort food. It has bags of flavour, it's naturally gluten-free and it's quite easy to make too. All round winner!

You’ll Need:

• 10 g / 0.5 oz dried porcini (or other dried) mushrooms
• 2 tbsp / 30 ml olive oil
• 1 onion, finely diced
• 4 large garlic cloves, finely diced
• 1 tbsp tomato paste
• 2 celery stalks, cut into chunks
• 2 carrots, cut into chunks
• 1 vegan stock cube
• 1 cup / 240 ml vegan red wine
• 1 rosemary spring
• 3 fresh thyme springs
• 2 fresh or dried bay leaves
• 2 tsp liquid smoke (optional)
• approx. ½ tsp coarse salt, adjust to taste
• 750 g / 27 oz mushrooms (I used chestnut and plain)
• 4 tsp cornstarch / cornflour, to thicken
• 6 lacinato kale / cavolo nero leaves, chopped (optional)
• black pepper, to taste
• 2 tsp balsamic vinegar, to taste
• chopped parsley, to decorate (optional)

CELERIAC MASH

• 700 g / 24 oz celeriac, peeled and cubed
• 2 tbsp shiro / white miso paste
• 1 head of roasted garlic*
• approx. 480 ml / 2 cups almond milk
• 2 tbsp olive oil / vegan butter (optional)

Instructions:

1. Place rinsed porcini mushrooms (they often have grit in them) in a small bowl and cover with (about 300 ml / 1½ cups) of boiling water to create a potent porcini stock. Set aside to let it infuse.
2. Chop fresh mushrooms into thick slices or quarters. I did half and half.
3. Heat up olive oil in a heavy-bottomed pot. Add diced onion and sauté on a low heat until slightly caramelised. Add chopped garlic and sauté for another 1-2 minutes.
4. Get full recipe==>>lazycatkitchen.com