easy vegetarian/vegan alternative for beef bourguignon
1. Soften diced onions, celery and garlic in oil until translucent, (this will take 10 minutes on a low heat, PLEASE DO NOT FRY!)
2. Add diced carrots with a splash of water and cook for a further 5 minutes.
3. Pour in wine and add the bay leaf, tomato puree and vegetable stock cube. Cook for a further 10 minutes on a medium heat.
4. Add in the tin of lentils(drained) and salt and pepper to taste. If you have maggies sauce add a dash.
5. Cook until the wine has reduced by about 2/3.
6. If it needs thickened, mix cornflour and water in a cup and add it to the saucepan. Keep on the heat until it thickens to a suitable consistency.
7. Season to taste
8. Serve with a sprinkling of fresh parsley.
Notes:
Allergens:1,5
Recipe is suitable for vegetarians and vegans. Can be made gluten free by using gluten free vegetable stock
Ensure onions and garlic are cooked slowly to release the flavour and ensure all the wine has reduced or the taste will be bitter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 63 | ||
Calories from Fat: 3 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 32.6mg | 1 % | |
Potassium 200.6mg | 5 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 7g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 63
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