Vegan Beef Bourguignon

Peel and dice the onions (2) and garlic (3 cloves). Cut the carrots (2) into chunks. Heat the olive oil (2 tbsp) in a large casserole dish over a medium heat. Add the onions (2), garlic (3 cloves), carrots (2) and a [pinch sea salt]. Mix well and cook for about 10 minutes until the carrots begin to turn soft. Start 10m timer

Cut the steaks (4 vegan) into bite-sized chunks. Mix the vegan bacon (150 g) and steaks (4 vegan) through the vegetables and cook for 10 minutes. Cut the button mushrooms (150 g) in half and add to the pan along with the drained pickled onions (120 g). Mix well and cook for another 8 minutes before adding the tomato puree (3 tbsp). Start 18m timer

Mix the bouillon cube (1 vegetable) with the water (300 ml) (boiling) and stir until completely dissolved. Pour the red wine (400 ml) (plant-based) and the dissolved bouillon cube (1 vegetable) into the casserole dish, add the fresh thyme (3 sprigs), leaves (2 bay), tamari (2 tsp) and light brown sugar (2 tsp) and mix through. Bring the mixture to the boil, then reduce the temperature and simmer for 30 minutes. Preheat oven to 100°C. Cover and place in the oven for 30 minutes, or until ready to serve. Start 60m timer

Peel and cut the maris piper potatoes (1 kg) into bite-sized pieces. Add to a large saucepan of salted boiling water over a medium heat and cook for 15 minutes, or until the potatoes are completely soft. Drain the potatoes and place into a sieve over the empty pan. Using the back of a spoon, push the potatoes through the sieve and collect in the pan below (alternatively, use a potato ricer or masher). Scrape any potato from the base of the sieve. Add the plant based butter (100 g) and mix through until melted. Add the plant based milk (4 tbsp) and mix through until well combined. Taste and season with [sea salt] and [black pepper], adding a dash more milk if needed, until you reach your favourite consistency. Start 15m timer

Remove the fresh thyme (3 sprigs) and leaves (2 bay) from the boeuf bourguignon. Spoon the boeuf bourguignon into serving bowls and add a side of creamy mashed potato. Chop the [handful parsley], if using, and sprinkle over the top with some [black pepper].