Vegan Bourguignon and Oven-Roasted Potatoes
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Dive into the essence of French cuisine with our Vegan Bourguignon and Oven-Roasted Potatoes, a vegan take on a comforting classic. This recipe combines the depth and complexity of Bourguignon, rich in mushrooms, carrots, and celery, with the rustic simplicity of golden potatoes. Ideal for a cozy evening, this dish promises a warm culinary experience.
The key to this recipe lies in its organization: start with the Bourguignon to allow flavors to develop, then prepare the potatoes while it simmers, ensuring everything is ready together. This approach yields a harmonious meal, each bite paying tribute to the art of plant-based cooking.
To enhance your culinary experience, try marinating the mushrooms in a bit of red wine to intensify the flavors. Don’t hesitate to play with herbs: a sprig of rosemary or some sage leaves added to the potatoes before cooking can provide an exceptional aromatic note. For those who enjoy varied textures, a quick broil can give the potatoes an irresistible crispy finish. These small touches allow for customization while respecting the traditional spirit of the dish.
Perfect for impressing guests or for a family dinner, this recipe brings a delicious balance between tradition and innovation, wrapping your meal in a rich blend of textures and flavors.
Vegan Bourguignon and Oven-Roasted Potatoes
Ingredients
Ingredients for the Vegan Bourguignon:
- 500 g of mushrooms, Parisian or a mix of wild mushrooms for more flavor
- 2 large carrots sliced
- 2 stalks of celery chopped
- 1 large onion minced
- 2 cloves of garlic minced
- 2 tablespoons of wheat flour
- 350 ml of vegetable broth
- 300 ml of vegan red wine
- 2 tablespoons of tomato paste
- 2 bay leaves
- 1 sprig of fresh thyme or 1 teaspoon of dried thyme
- 2 tablespoons of cornstarch/Maïzena (optional)
- 2 tablespoons of vegetable oil
- Salt and black pepper to taste
- Fresh parsley chopped for garnish
Ingredients for the Oven-Roasted Potatoes:
- Medium-sized potatoes (varieties that roast well)
- Olive oil
- Sea salt
- Freshly ground black pepper
- Optional aromatic herbs of your choice: rosemary, thyme, oregano, etc.
Instructions
Instructions for the Vegan Bourguignon:
- Prepare the vegetables and mushrooms: Clean the mushrooms and cut them into quarters. Peel and slice the carrots. Chop the celery, onion, and garlic.
- Sear the mushrooms: In a large pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the mushrooms and sauté until they are golden brown and their water has evaporated. Remove them from the pot and set aside.
- Sweat the vegetables: In the same pot, add the second tablespoon of oil. Sauté the onion, garlic, carrots, and celery for about 5 minutes, until they start to soften.
- Add the flour: Sprinkle the vegetables with the flour and stir well to coat. Cook for a minute to remove the raw flour taste.
- Deglaze with red wine: Pour the red wine into the pot and stir well to loosen the cooking residues. Reduce by half.
- Add the broth and aromatics: Add the vegetable broth, tomato paste, bay leaves, and thyme. Put the mushrooms back into the pot.
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) with convection setting for the potatoes if you decide to make them.
- Simmer: Bring to a boil, then reduce heat and simmer covered for about 45 minutes to 1 hour, until the vegetables are tender. While the bourguignon simmers, start cooking the potatoes. The instructions follow below.
- Finalization: Remove the bay leaves and thyme. Adjust seasoning with salt and pepper to taste. If the sauce is too liquid, you can thicken it by using cornstarch. Dissolve 1 to 2 tablespoons of cornstarch (Maïzena) in a little cold water, then stir this mixture into the sauce. Continue to heat for a few minutes until the sauce thickens to the desired consistency.
- Serving: Serve your Vegetable Bourguignon hot, garnished with fresh chopped parsley. It pairs deliciously with steamed potatoes, mashed potatoes, or pasta.
Instructions for Oven-Roasted Potatoes:
- Preheat the oven (if not already done in step 7 of the Bourguignon instructions): Preheat your oven to 200°C (400°F) with the convection setting.
- Prepare the potatoes: Wash the potatoes thoroughly to remove any dirt. Dry them with a clean towel. Cut the potatoes in half or into quarters, depending on their size, to speed up cooking and increase the surface area that will become crispy. If you are using small potatoes, you can leave them whole. In a large bowl, toss the potatoes with a drizzle of olive oil, just enough to lightly coat them. Season with salt and pepper, and add fresh or dried herbs if desired.
- Cooking: Arrange the potatoes on a baking sheet lined with parchment paper or a silicone baking mat, ensuring they do not overlap. Bake and roast the potatoes for about 25 to 35 minutes, or until they are golden and crispy. Cooking time may vary depending on the size of the potatoes and your oven.
- Check for doneness: The potatoes are ready when their exterior is crispy and their interior is tender, which you can check by piercing them with the tip of a knife.
- Serving: Serve the potatoes hot, straight from the oven. They can be accompanied by sauces or vegetable creams for added flavor.
A recipe proposed by Maison Marmite
