I love this recipe, I adapted it, until its almost unrecognisable, from a recipe by the Bosh boys. Its very delicious and comforting, relatively easy to make once you have done it a few times and great served with steamed tender stem broccoli, cauliflower and my greaseless gravy. See here: https://oilfreefoodie.com/2021/04/24/greaseless-gravy/

Time: Approximately 1hr 15mins

Ingredients

1 Swede, peeled and diced into roughly 2cm cubes
1 Tbsp low sodium tamari or soy sauce
2 Tbsp water
1 Carrot diced
1 Onion finely chopped
2 Celery sticks thinly sliced
1 clove garlic crushed
2 Sprigs fresh rosemary, leaves picked and chopped or 2 tsp dried rosemary.
10 Sprigs fresh thyme, leaves picked, or 4 tsp dried thyme
1 Bay leaf
300g Mushrooms roughly chopped
1 Tin black beans, or beans of your choice, drained and rinsed
75ml Vegan red wine
250ml vegetable stock, ensure oil free – My recipe here: https://oilfreefoodie.com/2021/04/23/stock-cubes/
1 Tbsp tomato puree
1 Tbsp nutritional yeast
1 Tsp white pepper
1 Tsp onion granules
Black pepper to taste

Method:

1 – Put the swede in a medium saucepan, cover with water and put on high heat and bring to the boil. Let it boil for about 15mins until soft.

2 – While the swede is on chop all the other veg in preparation and pick the leaves of the rosemary and thyme if using fresh. Finely chop the rosemary.

3 – Take the swede of the heat when soft, drain, add a good amount of black pepper and mash well, while it is still warm. Leave in the pan.

4 – In a large saucepan or wok place the tamari and water on a a medium heat. Add the onion, carrot, celery and garlic. Stir often so they don’t stick for around 5-6mins until soft.

5 – Add the rosemary, thyme and bay leaf and stir for about 1min until aromatic.

6 – Pop in the beans and mushrooms. Stir well. Add the red wine, stock and tomato puree. Turn up the heat and bring to a simmer, then reduce the heat to medium – low.

7 – While it is simmering away, add the nutritional yeast, white pepper, and onion granules and keep stirring often until the liquid has reduced away almost completely. You do want to leave a little amount that coats the beans and veg, but doesn’t drown it. Pop the oven on to pre heat at 180 deg C.

8 – Layer the entire mixture in a large baking/casserole dish or half the mixture in a smaller dish. Leave about an inch of space at the top of the dish, the pop the swede mash on top.

NOTE: Using the whole mixture will serve 4 people generously with added broccoli and cauliflower, using half the mixture will serve two and you can refrigerate the rest and the rest of the swede for another meal. It will keep for 7 days easily in a container.

9 – Stick the dish in the oven and bake for about 20-25mins until piping hot.