Bourguignon vegan with sunflowerCHUNKS

Looking for a real taste experience that really makes an impression? This vegan bourguignon brings the full load of flavor to your plate! Juicy sautéed sunflowerCHUNKS, tender vegetables and a deeply aromatic red wine sauce merge into a dish that will make every connoisseur go into raptures. Whether you want to impress your friends or are just in the mood for something special - this recipe is your new insider tip!

Ingredients (for 3-4 servings)

• 76 g sunflowerCHUNKS

• 250 g brown mushrooms

• 150 g carrots

• 3 stalks of celery

• 3 red onions

• 2-3 garlic cloves, finely chopped

• 200 ml organic vegetable broth (e.g. soup cheese from sunflowerFAMILY)

• 400 ml vegan red wine (e.g. Burgundy)

• 20 g margarine

• 4 tbsp olive oil

• 1 tbsp vegan Worcester sauce

• 2 tbsp agave syrup or maple syrup

• 1 tbsp tomato paste

• 1 tbsp ketchup

• 2 tsp potato starch, mixed with 3 tbsp water

• 1 bay leaf

• 1 tbsp fresh thyme, plucked

• Smoked salt & black pepper from the mill

Recommendation:

• Mashed potatoes and green beans as a side dish

PREPARATION

Step 1: Preparation of the sunflowerCHUNKS

1. Soak the sunflowerCHUNKS in vegetable stock according to the package instructions, drain well and set aside.

Step 2: Sauté vegetables

1. Clean and quarter the mushrooms, peel and slice the carrots, cut the celery into pieces and divide the onions into wedges.

2. Heat 2 tablespoons of olive oil in a large pan and fry the mushrooms and carrots for 5 minutes. Season with a little salt and place the vegetables on a plate.

Step 3: Sauté onions and celery

1. Heat 2 tablespoons of olive oil in the pan again. Fry the onions and celery in it for 3 minutes. Add the finely chopped garlic, bay leaf and thyme and sauté briefly.

2. Return the previously sautéed vegetables to the pan. Stir in the tomato paste and roast for 2 minutes until light roasted aromas are obtained. Season with smoked salt and pepper.

Step 4: Deglaze and let it simmer

1. Deglaze the vegetables with the vegan red wine and reduce over medium heat for about 10 minutes.

2. Add the vegetable broth and stir in the ketchup. Let everything simmer over low heat for another 10 minutes so that the flavors combine well.

Step 5: Finish the sauce

1. Stir in the margarine and agave syrup. Slowly add the potato starch mixture to the sauce and allow to thicken while stirring until the desired consistency is reached.

2. Add the soaked sunflowerCHUNKS to the pan and mix well. Heat the bourguignon again briefly.

3. Remove the bay leaf and season the dish with smoked salt and pepper.

Step 6: Serving

1. Transfer the vegan bourguignon to plates and serve with creamy mashed potatoes and crunchy green beans.

Enjoy your meal #starteatingsunflowers