Insanely delish and packed full of plant-based goodness ...! 

Kick back and enjoy the simplicity of our recipe from the Boxxfresh Kitchen - it will become one of your staples.

Ingredients to serve approx. 6: 

4-5 shallots - peeled and cut into quarters

4 cloves of garlic crunched or finely chopped

2 tbsp olive oil  

1 bunch of carrots washed and cut into large chunky slices 

1/2 celeriac peeled and chopped into good size chunks (similar to the carrots)

250g mushrooms thickly sliced 

1 punnet exotic mushrooms (optional, if you don’t have these no worries) 

2 sticks of celery washed and thinly sliced 

1 x veg or mushroom stock cube in 1 litre of hot water

2 tbsp tomato puree 

2 tbsp Tamari 

4 sprigs of fresh thyme - left whole 

Salt & peppers to season 

Method 

You will need a large oven proof saucepan or casserole dish. 

1 - Preheat the oven at 180.

2 - Place your pan on a medium heat adding 1 tbsp of oil and scatter in the mushrooms. Stir regularly until soft and golden brown. 

3 - Remove from the pan and set aside. 

4 - Pour in the rest of the olive oil - adding in the shallots, garlic,  carrots, celery, celeriac and season with a good pinch of salt and pepper. 

5 - Let the veggies gently sizzle and soften until they begin to colour.

6 - Add the tomato puree gently mixing everything together. Continue to cook for another 5mins. 

7 - Add your browned mushrooms and stir together. 

8 - Pour in your stock ( enough to just be level with your veggies. Add more water if needed)  tamari and thyme. 

9 - Give this all a good stir… have a quick taste. 

10 - Cover with a lid and pop in the oven. 

11 - Allow this to cook slowly for at least 1hr. Check half way through giving it a stir. Your bourguignon should start to look darker in colour as it cooks and the veggies take on the wonderful flavours of the sauce. 

Once cooked this is ready to enjoy - simply with mash, roasted spuds, fluffy rice or a crusty chunk of bread!