You can make a vegan version of beef bourguignon by adding beetroot as the secret ingredient. The vegetables are roasted to achieve a charred flavour, while the beetroot contributes a sweet flavour.
– 100g green lentil – 6-8 small beetroot (450g unprepped), peeled and halved if small, or quartered if larger – 1 tbsp vegetable oil – 1 onion, cut into wedge – 3 carrots, peeled and cut into large chunks on an angle – 1 tsp dried thyme – 2 tbsp tomato purée – 1 tbsp balsamic or red wine vinegar – 1 tsp yeast extract (optional) – 1 tbsp soy sauce – 300ml vegan red wine – 300ml vegetable stock – 250g chestnut mushrooms, quartered – 2 bay leave – Crusty bread, to serve (optional)