Bourguignon vegan with sunflowerCHUNKS
Looking for a real taste sensation that really makes an impression? This vegan bourguignon brings a full load of flavor to your plate! Juicy seared sunflowerCHUNKS, tender vegetables and a deeply aromatic red wine sauce come together to create a dish that will make every connoisseur rave. Whether you want to impress your friends or are simply in the mood for something special - this this recipe is your new insider tip!
Verwendete Produkte
Zutaten
- 76 g sunflowerCHUNKS
- 250 g brown mushrooms
- 150 g carrots
- 3 stalks of celery
- 3 red onions
- 2-3 cloves of garlic, finely chopped
- 200 ml organic vegetable stock
- 400 ml red wine
- 20 g margarine
- 4 tbsp olive oil
- 1 tbsp Worcester sauce
- 2 tbsp agave syrup
- 1 tbsp tomato puree
- 1 tbsp ketchup
- 2 tsp potato starch, mixed with 3 tbsp water
- 1 bay leaf
- 1 tbsp fresh thyme, plucked
- Smoked salt / black pepper from the mill
Zubereitung
1
Soak the sunflowerCHUNKS in vegetable stock according to the pack instructions, drain well and set aside.
2
Clean and quarter the mushrooms, peel and slice the carrots, chop the celery stalks and slice the onions.
3
Heat 2 tbsp olive oil in a large pan and sauté the mushrooms and carrots for 5 minutes. Season with a little salt and transfer the vegetables to a plate.
4
Heat 2 tbsp olive oil in the pan again. Sauté the onions and celery for 3 minutes. Add the finely chopped garlic, bay leaf and thyme and sauté briefly.
5
Return the previously sautéed vegetables to the pan. Stir in the tomato purée and roast for 2 minutes until lightly toasted. Season with smoked salt and pepper.
6
Deglaze the vegetables with the vegan red wine and reduce over a medium heat for about 10 minutes.
7
Add the vegetable stock and stir in the ketchup. Simmer everything over a low heat for a further 10 minutes so that the flavors combine well.
8
Stir in the margarine and agave syrup. Slowly add the potato starch mixture to the sauce and stir until thickened to the desired consistency.
9
Add the soaked sunflowerCHUNKS to the pan and mix everything well. Heat the bourguignon again briefly.
10
Remove the bay leaf and season the dish with smoked salt and pepper.
11
Plate up the vegan bourguignon and serve with creamy mashed potatoes and crunchy green beans