Vegan bourguignon with celeriac mash

Vegan bourguignon with celeriac mash

vegan bourguignon portion

I’m really hoping that you are mushroom fans as today’s dish is all about their meaty, fragrant presence. I have loved mushrooms ever since I was a child and I am always excited by mushroom recipes. I love them so much that I found some expired oyster mushrooms in my fridge the other day. They were 3 days past their expiry date but I am not the kind of person who pays much attention to those, I tend to use my senses to determine if something is still fit for consumption.

These mushrooms were starting to get a bit slimy. I asked Google whether they are safe to eat and the general consensus was that no, not so much. I pondered this for a bit, but I couldn’t quite bring myself to bin them (they are quite expensive in the UK for some reason). I washed them well and then fried them on a super hot pan (to kill the bacteria or whatever was out to kill me) and made a deal with myself that I will only eat a few and then wait a few hours to see if I am still alive. Well, guess what, they were so good that I hoovered the whole lot within the next 20 minutes. I’m still alive, yay for me and yay for you as you get to have a new recipe 😉 . Daredevil, I know!

This stew features two types of mushrooms that are very easy to get in the UK, common white cup mushrooms and their more distinguished cousins, chestnut mushrooms, but feel free to swap these for any edible mushrooms you can get your hands on (well, maybe with the exception of those trippy ones 😉 ).

The fresh mushrooms get a helping hand from the backing singer – porcini stock, which makes this simple stew even more unashamedly ‘mushroomy’ (if that’s even a word). The other key flavours are red wine, thyme and rosemary. All of them sing beautifully off each other and as much as I am not a classical cuisine kind of gal, this stew is right up my street. It’s a perfect comfort food that hugs you like a warm blanket, on a cold winter day. It would not look out of place on every good pub’s menu – it’s easy to make, seasonal, inexpensive and has a potential of being a real crowd pleaser.

I served it on top of a garlicky celeriac mash, which I personally love, but mashed potatoes or root vegetable mash will work just as well. Duncan is a massive fan of this dish and the additional added bonus is that it’s extremely easy to eat even if you have just had braces put on, something Duncan is going through at the moment.

vegan bourguignon ingredients

vegan bourguignon

vegan bourguignon close up

serves
4
PREP
30 min
COOKING
45 min
serves
4
PREPARATION
30 min
COOKING
45 min
INGREDIENTS
  • 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)
METHOD
  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. Add chopped mushrooms, carrots and celery sticks and sauté on a low heat until slightly caramelised. If the pan gets too dry, add a couple of tablespoons of porcini stock you prepared earlier.
  5. Add tomato paste, a crumbled stock cube, wine, the rest of porcini stock (about 300 ml / 1½ cups in total), fresh herbs (thyme, rosemary and bay leaves), liquid smoke (if using) and salt. I save rehydrated porcini mushrooms for another use (like this bolognese), but you can also just chop them finely and add to the stew if you wish.
  6. Cover the pot with a lid and allow the stew to cook on low heat for about 30 minutes or so until all the veggies are cooked through and the flavours have had a change to mingle.
  7. In a small bowl, mix 4 tsp of cornstarch with 2 tbsp of water to create a slurry to thicken up the stew.
  8. Add cornstarch slurry to the stew and allow the stew to bubble gently for 5 more minutes for the stew to thicken. If the stew is too thick add a splash more water.
  9. Add chopped kale leaves in the final minutes of cooking, put the lid back on for a few more (2-3) minutes for the kale to cook in the stew’s steam.
  10. Adjust the seasoning to your taste. I added some freshly ground pepper and two teaspoons of balsamic vinegar.

CELERIAC MASH

  1. Steam, boil or roast cubed celeriac until soft. Roasting requires 200° C / 390° F (or 180° C / 355° F fan forced) hot oven for about 30 minutes.
  2. Place cooked celeriac in a blender (a hand blender works well too) with some almond milk. Blend until smooth adding more milk as / if needed.
  3. Season with roasted garlic and miso paste. You may also want to add some olive oil or vegan butter if you wish, for extra creaminess.

NOTES
*To roast a head of garlic, heat up the oven to 200° C / 390° F (180° C / 355° F fan). Cut the top of the garlic head off with a knife and drizzle the top of the garlic cloves with a tiny bit of olive oil (it’s optional but recommended) and wrap the garlic in a piece of kitchen foil so that the tops of the cloves are protected from getting burnt. Place in a preheated oven for about 40 minutes, until the cloves are soft and fragrant.

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NUTRITIONAL INFO
calories
354
18%
sugars
21 g
23%
fats
12 g
18%
saturates
1 g
7%
proteins
12 g
23%
carbs
45 g
17%
*per serving
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5.0
27 reviews, 39 comments
REVIEWS & QUESTIONS
Kay Jessop:
This is amazing! Cooked it for my husband and I, but it’s a worthy dinner party meal! Thank you for showing me what to do with celeriac!
    Ania
    Ania:
    Yay! I'm so pleased to hear that, Kay and my absolute pleasure! I am so glad as celeriac is such an underappreciated vegetable because, quite frankly, it's really quite ugly....;) If you need more ideas I also bake it like fries with some smoked paprika and nutritional yeast (recipe here) and it's also delicious finely grated (raw), with vegan mayo-based salad dressing and roasted walnuts. x Ania
Sarah van Santen:
Hi Ania! Always love your recipes, planning on making this soon- I was just wondering, what does it mean to season the mash with the garlic head? Do you press the garlic and add it or do something else? Super looking forward to trying this! /Sarah
    Ania
    Ania:
    That's lovely to hear that you enjoy my recipes, thank you. You need to squeeze roasted garlic cloves out of their skin and mash them - you could use the side of a knife, the garlic will be very soft after roasting - and add as much garlic puree as you like to the mash. Adjust the amount of garlic to your personal taste. Hope this helps! Ania
emily:
i absolutely loved this recipe!! so rich and delicious, it felt like a real treat! id also never used miso paste or porcini mushrooms before either so this really gave me some new ideas!! love it, thank you!
    Ania
    Ania:
    Thank you for your kind words, Emily! I'm delighted to hear that you enjoyed this recipe so much and thank you for your kind comment. Ania
So-Young:
This is one of my favorite recipes so far. Thanks for sharing Ania :)
    Ania
    Ania:
    Delighted to hear that! Thanks so much for taking the time to let me know! Ania
Britta:
Absolutely delicious!! I have made quite a few recipes from your website recently and have never been disappointed. This is definitely one of my favourites though. I didn’t add wine and I used dried shiitake mushrooms as well as brown mushrooms and had it with polenta. Thank you for the great recipes!
    Ania
    Ania:
    Thanks so much for your kind words about my recipes, Britta! I'm delighted to hear that you enjoy cooking from my blog and that you enjoyed this dish in particular. x Ania
Dilip Ghosh:
Ania thank you so much! This was amazing and I never thought the little balsamic at the end added such an incredible flavour. Absolutely delicious.
    Ania
    Ania:
    Thank you, I am delighted to hear that you enjoyed this dish! And thanks for letting me and my readers know that you did – much appreciated! Ania
Anneke:
I tried this recipe a few weeks ago and it was delicious! The perfect combo! And as a big mushroom lover this is a BIG winner :) This week I will make it again for a festive dinner with 8 pers. Do I just need to multiply all the ingredients by 2? Thanks for all your inspiring recipes!
    Ania
    Ania:
    Thank you, Anneke! I am so pleased to hear that!! Yes, that should do it unless you want to triple it just in case your guests have bigger appetites and if they don't you'll have leftovers :) x Ania
Debbie:
I love this fine French stew. Followed the recipe and first time using celeriac. A fancy vegan dish. I have a photo but not seeing where to post.
    Ania
    Ania:
    Thanks, Debbie! I'm delighted to hear that! If you are on Instagram, post the photo there and tag me #lazycatkitchen :) Ania
Jackie Orent-Nathan:
I bought celeriac at my farmer's market this afternoon with the intention of making a soup. Then I found this recipe and had to run to the store to get mushrooms. It came out absolutely delicious. The celeriac mash was fabulous . This will be my new potato mash substitute as the taste is subtle and did not overpower the tasty mushrooms and vegetables.
    Ania
    Ania:
    I’m delighted to hear that, Jackie! And thanks so much for taking the time to review and rate the recipe. Ania
Simone Illger:
Made this today - wonderful! - and healthy of course, which is even better. flidfit.com/2019/01/11/vegan-bourguignon-182-calories/
    Ania
    Ania:
    Thank you, Simone! I'm delighted to hear that you enjoyed it! x Ania
Carla:
Amazing dish - thanks for the recipe!
    Ania
    Ania:
    Glad to hear, Carla! You are very welcome! Ania
Heather:
Delicious meal.
    Ania
    Ania:
    Thank you, Heather! I'm so glad to hear that! Ania
Barbara Hendrix:
This gorgeous dish is bubbling on my stove, very exited about! Thank you for the recipe!
    Ania
    Ania:
    I'm so glad to hear that! I hope you'll enjoy the end result! Ania
Liz:
This looks delicious and I can't wait to try it, especially now that the days are getting cooler. I always keep some mushrooms on hand but will have to search out the dried porcini. BTW: fresh mushrooms will keep longer if you store them in a paper bag rather than plastic.
    Ania
    Ania:
    I'm excited to hear that you are planning on making this and I hope you'll enjoy it. Good tip about the mushrooms! Cheers! Ania
Nicole:
This looks amazing and I am planning on making this week. I was wondering what I could use in place of miso Paste? I couldn't find it on my local store. Or could I just omit it without losing flavor?
    Ania
    Ania:
    Hi Nicole,Yes, you can skip, but compensate for the loss of flavour with more salt, nutritional yeast, maybe a dash of a vegan fish sauce of you have any on hand. Ania
georgie @ georgieeats:
This looks completely epic!!! I have put the ingredients on my shopping list for next week, cant wait!! Thanks for the inspo xxx
    Ania
    Ania:
    My pleasure! Hope you'll enjoy it! Ania
Chrissy:
I'm not a huge Kale fan, would spinach work?
    Ania
    Ania:
    Sure, it will work just as well. Ania
Kianna:
Amazing recipe, Ania! I made smashed new potatoes instead of the mash but I want to do a mash next time. I eat a lot so I was worried about the portion size but this made some good-sized portions and I ended up getting five smaller meals out of it. Thanks for sharing :)
    Ania
    Ania:
    I'm overjoyed to hear that, Kianna! Thank you for your kind words and taking the time to let me know that you enjoyed it! I appreciate it! Ania
Irma:
I made this exactly as written. Normally I'm tempted to add more veggies and garlic, but I'm glad I didn't. It's perfect as is. For variations, I'm thinking I'll make this with mushrooms, parsnips, carrots, potatoes? Do you think that would work? Didn't have time to make the mash but will make it tomorrow and let you know :) Thank you again. We loved it!
    Ania
    Ania:
    I'm so chuffed to hear that you enjoyed my recipe, Irma! Sure thing, all these things will work well. Ania
Emilia:
Amazing!! Did a few changes though - I didn’t make the mash - just roasted halved potatoes in oil & balsamic vinegar. I didn’t ad any celery. I didn’t have any dried mushrooms so I simply sub water. I added white wine instead. I added soy sauce for color. Had dried spices instead of fresh. Only used one type of mushrooms. It was SO good. But not as pretty as yours, though. That didn’t really matter anyways. I wasn’t up for any photoshoots today (; Your blog is one of the best I’ve found (It’s you & minimalist baker). All the recipes of yours that I have made have turned out awesome!! You rock!! (:
    Ania
    Ania:
    Aw, thanks, Emilia! That's lovely to hear that you are enjoying my recipes! Ania
Pomange:
My friend made it for me today and it was mind-blowing. Celeriac mash was too die for. Now my turn to make it, cheers for a great recipe!
    Ania
    Ania:
    I'm delighted to hear that, Pomange! Thanks so much for taking the time to leave a comment too! Ania
Ruth Tierney:
made this tonight and absolutely delicious! Even non vegan hubby loved it. Served with sweet potato and parsnip mash and had extra black cabbage with it!!
    Ania
    Ania:
    Thanks so much, Ruth! I'm delighted to hear that you both enjoyed it so much! :) Ania
Lisa:
Delicious! Made this for dinner last night and hubby and I both loved it. Quick and easy comfort food. I was out of tomato paste so I substituted a tablespoon of Harissa paste. Gave it a wonderful, gentle kick of heat that added to the comfort on this cold, snowy night so I think I will do it again even if I have tomato paste. I am new to your blog but loving it. Have tried several recipes and all a success. Thanks!
    Ania
    Ania:
    I'm delighted to hear that, Lisa! Thanks for taking the time to leave such a nice feedback! Ania
Angela Whittaker:
Another cracking recipe. Very very tasty.
    Ania
    Ania:
    Thank you, Angela! I'm so pleased to hear that!! Ania
Pippa:
Hi Ania,I’m new to cooking vegan and I did substitute the celeriac mash with root vegetable and homemade horseradish paste. This is such a tasty recipe! Even my husband liked this vegan meal!Thanks for posting it!
    Ania
    Ania:
    Thanks, Pippa! That's lovely to hear! x Ania
Jill:
Made this last evening for my vegan housemate — very successful and much enjoyed. Added to my new vegan repertoire. Many thanks.
    Ania
    Ania:
    I'm delighted to hear that, Jill :) Thank you for taking the time to leave such lovely feedback! x Ania
Kari:
This was delicious! This was my first time cooking with celery root & I absolutely loved the purée. I thought that I had more carrots , but only had one so I subbed a parsnip. I portioned this out into 3 divided containers after my dinnner. (I think they call this meal prepping 😉) I froze two and am taking one with me on my layover. As a flight attendant, having nutritious, vegan meals can be challenging when you’re away from home. Thank you!!
    Ania
    Ania:
    Thanks, Kari. I'm really glad to hear that you enjoyed this and I appreciate you taking the time to leave such a lovely feedback. Ania
Kari:
I made this tonight and it was delicious! This was my first time cooking with celery root and it is so grod-I roasted it along with the garlic . The only changes I made was to add a turnip as I only had one carrot. I didn’t add the kale because I forgot. This will definitely be added into my recipe roster!
    Ania
    Ania:
    Thanks, Kari! I am delighted to hear that! Yes, I love roasted celery root too, in fact, me and my partner ate half of it straight from the tray before I managed to save the rest for the mash that you see in my photos ;) Ania
Linda:
Look yummy :')
    Ania
    Ania:
    Thanks, Linda :)
This was perfect! This recipe was simple and delicious. I couldn’t find dried mushrooms to make the mushroom stock. So, I found mushroom stock at the grocery store and reduced 3 cups down to 1.5 cups and it worked great in the recipe. I also couldn’t find vegan bouillon but instead used a veggie stock concentrate block to get the extra flavor and salt and had no problems. Thanks for sharing it!
    Ania
    Ania:
    I'm so glad to hear that, MC! Many thanks for taking the time to leave your feedback too! Ania
Tim Embretson:
This was simply amazing. Thank you so much!
    Ania
    Ania:
    Thanks, Tim! I'm so pleased to hear that! Ania
Wendy Gerster:
Where does the parsnip come in that I see in the photo? Or is that just decoration?!
    Ania
    Ania:
    Well spotted, Wendy. I had the intention of adding it to the mash to begin with, but later decided against it :)
Sophie Tramel:
OMG This has to be the most amazing recipe I have ever seen! And I absolutely live Celeriac (better known as Celery Root here in the States). I will be trying these recipes very soon!! Thank You!!!
    Ania
    Ania:
    Thanks so much, Sophie! I'm so pleased to hear that! Hope you'll enjoy it!! :) Ania
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