Bourguignon

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8 oz. (225g) carrot, sliced

8 oz. (225g) onions, chopped

1 lb. (450g) potatoes, diced

4 oz. (100g) mushrooms, chopped

7 fl. oz. (200ml) Vegan red wine

3 oz. (75g) frozen peas or green beans

Golden syrup

Plain flour

5 fl. oz. (125ml) Vegetable stock

Tomato purée

Bay leaf

Most wine is not vegan - check the Animal Free Shopper published by the Vegan Society or ask for information in your supermarket. In the UK, the Co-op labels its vegan wines/ You can also find vegan wine sellers on line.

Preheat oven to GM 5 / 375 °F / 190 °C.

Fry the onions and carrots for a few minutes. Add the potatoes, mushrooms and 1 tsp. golden syrup. Cook for 3 or 4 minutes. Add 1 tbsp. flour and stir. Pour in the red wine, vegetable stock, 2 tbsps. tomato purée, bay leaf and a little salt and pepper. Cook for a few minutes. Put the mixture into a large casserole dish and place in oven. It should be baked for 1 hour, with the peas or beans being added halfway through.

Serves 2

This recipe is included in the Simple Vegan Recipes Cookbook