The shallots, mushrooms and mix of vegetable in this famous French recipe works incredibly well. So delicious and comforting.

 

Ingredients (serves 4)

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For the veg au vin:

• Salt

• Pepper

• 1 sprig of Rosemary

• 3 bay Leaves

• 1 sprig of Thyme

• 4 Shallots, diced

• 5 cloves of Garlic, minced

• 2 sticks of Celeri, sliced

• 4 Carrots, cut into chunks

• 1 pack of Chestnut Mushrooms, cut into 8

• 1 Aubergine, cut into chuncks

• 2 Courgettes, sliced

• 1 Veg Stock

• A quarter to a third of a bottle of Red Wine

For the puree:

• 2 Parsnips, peeled and cut into chunks

• 4 Potatoes, peeled and cut into chunks

• Olive oil

• Plant based milk (we use Oat milk)

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Method

1. Put a generous amount of olive oil in a big casserole. Fry cut shallots, carrots and celery and the herbs and fry until they start to caramelise. Add the garlic.

2. Add the mushroom and aubergine and cook for a few minutes whilst turning occasionally.

3. Add the wine, stir into the pan so that everything is coated and add the stock cube and a cup of water. Simmer for 5 minutes then add the courgettes and simmer for another 10 minutes.

4. For the puree, add parnsips and potatoes and salt to a pot of boiled water and bring to the boil. Boil for 15 min or until you can pierce them easily with a fork. Once these are cooked, drain and mash them with a potato masher (or fork). Add olive oil and a splash of plant milk. Mix well and season to taste.