Vegan Fable Plant Based Bourguignon

Vegan Fable Plant Based Bourguignon

Easy - 30 Min

  • style Dish type: Salad & Healthy
  • poll Difficulty: Easy
  • access_time Preparation time: 30 min
  • timer Cooking time: 60 min
  • place Region: Australia

Thank you Richard Sanders Classic Deli Meat Specialist for the recipe!



  • 600g Fable Foods 100% Plant based Meat (defrosted) Select largest chunks
  • 4tbsp Sunflower oil 
  • 1 Medium diced brown onion
  • 1 Garlic clove crushed
  • 500ml Vegan Red Wine
  • 1tbsp tomato pure
  • 1 vegetable stock
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 20g Plant based Butter
  • 120g Pearl onions/baby onions
  • 200g Baby carrots peeled 
  • 100g chestnut mushrooms cleaned and halved/quarter 
  • 1tbsp Corn flour heaped 
  • 2tbsp Cold water
  • Flaked sea salt and cracked black pepper 
  • Lemon zest and diced rosemary to garnish 


  1. Heat 2tbsp of oil in a large frying pan. Fry the Fable Foods over a medium/high heat until golden brown and a little crispy. Them transfer to a large oven proof casserole dish. Preheat the oven 170C-180C/Gas 4. 
  2. Again heat up 1tsp of oil in the frying pan, add the diced brown onion and over a low heat, stir while cooking for 4-5 minutes until soften. Stir in the garlic and cook for 1 minute more. Sprinkle onion and garlic over the Fable in casserole dish. While doing this blanch the carrots for 2-3 mins. 
  3. Add the red wine to the casserole dish. Stir in the tomato pure. Add the carrots.  Add the stock cube to 100ml hot water, dissolve and add to dish, add thyme springs, bay leaf, salt and pepper and bring to a simmer on the oven top. Cover with the lid and transfer to the oven  to cook for 30-40mins. 
  4. While the dish is cooking, peel the onions. In a bowl, blanch the onions with hot boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to touch, trim off the root close to the end so they don’t fall apart and peel off the skin. 
  5. Five or so minutes before the oven dish is ready, melt half of the butter in a frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes, or until golden brown. Tip into a bowl. Add the remaining butter and mushrooms to the pan and cook for 2–3 minutes over a fairly high heat until golden brown, turning often.
  6. Mix the corn flour with the water in a small bowl until smooth. Remove the casserole dish from the oven and stir in the corn flour mixture, followed by the onions and mushrooms. Return to the oven and cook for 20 minutes more or until the sauce is thick. The sauce should coat the back of a spoon – if it remains fairly thin, simply add a little more corn flour, blended with a little cold water and simmer for a couple of minutes on the hob.

To serve, remove the thyme stalks. Plate up and sprinkle the casserole with lemon zest/diced rosemary. 

Serve on your favourite mash combo and steamed greens. 

Richard favourite is potato, parsnip and celeriac mash with freshly steamed broccolini. 

Enjoy the recipe and Cook like a Chef at home!

Ingredients Quantity Price
Vegan Braised Meat (1kg) £18.00
Fine Flake Sea Salt (100g) £4.30
Cracked Black Peppercorns (100g) £6.20