Happy World Vegan Day! Just because we’re making & eating vegan food, doesn’t mean it can’t be hearty & warmingg, like this delicious Vegan Mushroom & Smoked Tofu Bourguignon recipe!
One of my favourite things about autumn and winter is that I get to use my beautiful casserole dish. The effect a casserole dish has on infusing flavours is just incredible. Don’t leave your casserole dishes wasting away in the cupboard because you no longer cook with meat, they are utterly brilliant at creating flavour, which can be done with any food and the right herbs and spices. Even better, casseroles are perfect for winter festivities when you are serving up large amounts of food for big family meals or dinner parties.
Bourguignon is one of our favourites, probably because of the wine used to create the intense & rich flavour. Do check the wine you’re using is vegan first! In winter and around the festive season we find there is always some spare knocking about that you can finish off in your cooking- or it’s an excuse to open a bottle to share with guests!
It is so satisfying to create a vegan version of an old-time favourite traditional dish, keeping all the flavour, deliciousness and pleasure it always held. I’ve chosen to make this with mushrooms and smoked tofu instead of beef. You can also just use mushrooms if you don’t want to have tofu however both these ingredients have great texture and I just love the smoked tofu’s flavour, which tastes a bit like smoked bacon.
Depending on what is available to you, there are lots of different types of mushrooms you can use. Wild mushroom takes this dish to a whole other level, and are what we used in the photos here, however, you can also use chestnut or button mushrooms which tend to be available in most food shops. Or you can use a mix! Chestnut mushrooms have more flavour than button mushrooms, so I would opt for those given the choice. You can also add another dimension of flavour by using some dried mushrooms in with the stock.
This dish can be served on its own, or with rice, bread or potatoes. It also tastes great with a side of steamed green vegetables. It’s particularly good with this smashed potato & sage dish, maybe with the addition of some kale or cabbage. This is a really healthy dish, packed with veggies, herbs, spices and protein, and perfect for a chilly evening, in particular around the Festive season.
A rich Mushroomy vegan French inspired dish that's full of red wine and delicious warming flavours. Perfect for cozying up on dark winter nights.
- 3 tbsp olive oil
- 800 g chestnut / button / wild mushrooms We used a mix of chestnut and wild mushrooms. Shitake, Chantarelle or Enoki mushrooms are particularly delicious
- 500 g smoked tofu either use Taifun smoked tofu, or make your own - recipe below, chopped into pieces (optional - can just use mushrooms if preferred)
- 2 medium white onions chopped
- 5 medium carrots peeled and chopped
- 6 garlic cloves crushed or minced finely
- 2 tbsp thyme dried or fresh
- 3 bay leaves
- 2 cloves
- 2 tsp smoked paprika
- 3 drops liquid smoke Stubbs Hickory Liquid Smoke
- 1 cups vegetable stock vegan
- ¼ cup tamari soy sauce is also fine, but note it contains gluten
- ½ cup tomato sauce
- ¼ cup corn flour or ordinary flour.
- 3 cups vegan red wine
- Salt and pepper
- Bunch of fresh parsley to garnish
- 1 pack firm plain tofu
- 1 Tbsp Maple Syrup / any other sugar
- 3 Tbsp Soy Sauce / tamari use tamari if want to gluten free
- 1 tsp liquid smoke
Prepare the tofu. Either make your own using our recipe or used pre-smoked tofu. If use pre-made tofu, chop into pieces and fry in olive oil first so they are crispy on the outside.
Pre-heat oven to 170 C.
In a flame-proof casserole dish, heat up the olive oil.
Add the onions and carrots, and cook until they are softened.
Add the garlic, cloves, salt, pepper, bay leaves, smoked paprika and thyme. Then add salt and pepper. Cook for a few minutes.
Add the red wine. Cook for 10 minutes, allowing it to reduce a bit.
Add the tomato paste, tamari, vegetable stock and liquid smoke. Whisk in the flour.
Add the mushrooms just before putting in the oven. Leave them whole (unless some are very big; those can be cut in half).
Put in the oven for at least 2 hours for all the flavours to infuse. 45 minutes before the end of the cooking time, add the tofu.
Serve with rice, potatoes or crusty bread.
Slice the tofu into 5-8 mm slices
Put the slices between tea towels or paper towels and put something heavy on top. Leave for at least 1 hour - or up to 3 hours, to take the moisture out. Or use a tofu press to squeeze out the moisture.
Put all the ingredients for the marinade in a container that you can fit all the slices of tofu in a single layer.
Mix the marinade around until it is combined, then add the tofu. Turn the tofu pieces in the marinade so they are covered in it!
Put the container in the fridge and leave for a few hours, or better, overnight, so the tofu soaks up the flavour.
Pan fry the tofu so it's crispy on each side (around 10 mins) or bake in a moderate oven (200 C / Gas mark 6) for 45 mins.