Rich, full of flavour and packed with goodness, this vegan take on a traditional beef bourguignon is a great winter warmer to keep you going on frosty days. Quicker to make than the traditional version, this recipe is ideal for a midweek meal and will leave you with leftovers for lunch the next day, or to pop in your freezer for an easy dinner another night.

This recipe makes six portions.

Ingredients:
1 tbsp olive oil
400g shallots
4 large carrots
400g closed cup mushrooms
300g chestnut mushrooms
200g baby button mushrooms
10 fresh thyme sprigs (leaves only) or 2 tsp dried thyme
4 garlic cloves
Small bottle of red wine (18.7cl) – make sure it's vegan wine if you want to ensure the recipe is strictly-vegan 
400ml vegetable stock
4 bay leaves
2 tbsp tomato puree
2 tbsp cornflour
Salt and pepper to season

Method:
1. Halve the shallots and separate the layers. Peel the carrots and cut into thin slices on an angle.

2. Heat the olive oil in a large heavy-based saucepan. Add the shallots and carrots and fry gently for 15 minutes.

3. Quarter the closed cup and chestnut mushrooms, and quarter the baby button mushrooms. Add them to the pan with the thyme and cook for 10 minutes.

4. Finely chop the garlic, add to the pan and fry for a couple of minutes.

5. Pour in the wine and bring to the boil. Simmer for 3-4 minutes, then turn down the heat and add the vegetable stock, bay leaves and tomato puree.

6. Sprinkle the cornflour into the pan and stir well.

7. Put a lid on the pan and leave it to cook gently for half an hour. Check that the carrots have softened to your liking – if not, cook for another 10-15 minutes or until you're happy with the consistency.

8. Season with salt and pepper, then serve with mashed potato and seasonal green vegetables.