Vegan beetroot bourguignon

• green lentils↗100g g
• beetroot↗6-8 small

  (450g unprepped), peeled and halved if small, or quartered if larger

• vegetable oil↗1 tbsp tbsp
• onion↗1

  cut into wedges

• carrots↗3

  peeled and cut into large chunks on an angle

• dried thyme↗1 tsp tsp
• tomato purée↗2 tbsp tbsp
• red wine vinegar↗1 tbsp balsamic or tbsp

  balsamic or

• yeast extract1 tsp tsp

  (optional)

• soy sauce↗1 tbsp tbsp
• red wine↗300ml vegan ml

  vegan

• vegetable stock↗300ml ml
• chestnut mushrooms↗250g g

  quartered

• bay leaves↗2
• crusty bread↗

  to serve (optional)

Step-by-step instructions

1. 1

   Soak the green lentils in a bowl of cold water for 40 mins. Meanwhile, heat the oven to 230C/210C fan/gas 8. Put the beetroot in a large, deep flameproof casserole dish with the oil, onion, carrots and thyme. Mix together and season.

2. 2

   Roast for 35 mins, mixing all the vegetables halfway through until starting to go crisp (they don’t need to be cooked all the way through at this point). Remove the dish from the oven and put on the hob over a medium heat. Turn the oven down to 200C/180C fan/gas 6.

3. 3

   Drain the lentils and add to the dish. Mix in the rest of the ingredients, and a good crack of black pepper. Bring to the boil, then take off the heat and cover with a lid.

4. 4

   Transfer to the oven and cook for 55 mins-1 hr until the lentils are cooked, the veg is soft with a little bite and the liquid has thickened and reduced. Serve in bowls with crusty bread for dunking, if you like.