Vegan Beef Bourguignon Roast

1. 1

   Preheat the oven to 200u00b0C, add the Frys Chunky Strips and cook them for 10 minutes (if you are replacing this with tofu or another meat substitute you will have to aalter this to cook accordingly). While that's cooking, cut up the onion, mushrooms, leek, carrot and celery. Leave it up to yourself how you want to cut the veg, I slice the onion and mushroom, finely chop up the leek and celery and leave the carrot in chunky strips.

2. 2

   After its all chopped up the Fry's should be just about ready to come out, just needs to defrost really. Set this aside. Lower the oven heat to 150u00b0C. Heat half the olive oil over medium heat. Slowly add the mushrooms in small batches to make sure all he mushrooms brown and to save the pan from over crowding. After the mushrooms have browned set them aside with the Fry's.

3. 3

   Add the remaining olive oil and saute the onions until browned. Add the leek, carrots and celery and saute to mix. After a couple minutes add back the Fry's (if you want the Fry's to have more texture try adding them at the last half hour of baking) and mushrooms to bring back to heat.

4. 4

   Add the cognac, step back and light. This should burn at a low heat and dissipate quickly so be wary of the flames. Once its burnt out a bit stir to combine, add the red wine and stock and stir. Season with the nutritional yeast, bay leaves, thyme, pepper, coriander, celery seed and a pinch of salt. Stir once more and add to an enclosed oven proof dish and leave bake in the oven for an hour.

5. 5

   Just before it's ready to serve, in a pan melt the margarine and whisk in the flour. Cook this for a couple minutes then add into the roast and stir in well.

6. 6

   Serve with any extra seasoning for taste and side roast poatatos, parsnips, vegetables.

* Per serving · 4 servings · Values may vary.