Vegan BBQ Bourguignon

Back in my younger days I was a bit of a Francophile, complete with a rainbow of berets, cigarette holder and an lifelong crusade for the perfect shade of red lipstick. In my 30’s I was able to spend a week in Paris and it was…everything I hoped and more.

What’s the point of all this?

Good old Google has a nice little habit of reminding you of all the things you’ve done and places you’ve been. Recently a batch of photos from Paris made an appearance and that little reminder along with a nice string of warm days had me thinking of two things.

One: Can I use wine with the dehydrated soya. Two: I can’t wait to clean the balcony so I can cook on the grill.

And that, my friends, is how BBQ Bourguignon was born.

vegan mushroom and soy bourguignon

You might think this is a complicated recipe but it isn’t, and the ingredient list isn’t long either.

Ingredients: Mushrooms, Onion, Carrot, Garlic, Potatoes, Barbecue sauce, Olive oil, Red Wine, Herbs

I didn’t re-invent the wheel with this recipe either, just hydrate the soya, season and set aside.

Saute the onion, carrots, mushrooms and garlic. Add the wine and let it reduce, then add the barbecue sauce and water if you want a thinner sauce.

Instead of adding the soy to the vegetables, I coated it in the same wine/mustard/bbq sauce mixture and popped it in the oven, hence the little crisp you see around the edges.

For the potatoes, Boil in salted water until tender. Drain and smash gently with a potato masher. Brush with oil and season however you want, using fresh herbs where you can for maximum flavor. Bake about 20 minutes, until crisp.

This was not one of our Midnight Tokyo Diner meals, but just something I’d been playing with and wanted to try out.

It was a success, from my mouth as well as the Hubs’!

Whatcha think?

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