Coqless au vin

It's very pleasant, especially at this time of year, to create meals that pack a little boozy punch to enrich the warmth in your belly and bring that alcoholic extra kick that can liven up some of our most beloved dishes. Whether it be a stroganoff or even a trifle there's something thoroughly exciting about getting the brandy, whisky or vodka out to dash (or douse) into our food, to bring to your meal an irreplaceable flavour no spice or herb can replicate.

For my vegan friendly aubergine au vin I have opted for red wine to keep with the classic feel of this dish. Naturally, for my vegan friends out there you will want to be sourcing a vegan wine free from the typical egg addition you'll find in many a bottle. To help, I've found a great website, barnivore.com, which assists in sourcing vegan alcohol and it's pretty extensive.

Now back to the meal. For this you're going to want to serve up with your favourite potato option, of which I have elected mash, to bring a perfect accompaniment to the rich stew so make sure you opt for the most appropriate potato for your style as each spud has its own properties which lend to the very best chips, roasties or mash so make sure you do your research!

Otherwise, this meal is a straight forward one pot that is deep with flavour and does nothing to rob the overall feel of the dish in spite of the missing meat.

Ingredients 

1 large aubergine, halved
Mixed mushrooms (quartered 2 large flat caps, halved 4 chesnuts and 6 whole baby buttons)
2 medium red onons, quartered
1 large carrot, chopped lengthways
50g peas
50g green beans
2 large sprigs rosemary
4 sprigs thyme
1 1/2 tbsp plain flour
1tsp balsamic vinegar
1/4 white pepper
200ml red wine
300ml veg stocl
1/2tsp marmite

Method

Begin by frying off your onions in a little oil with lots of salt and pepper for around 8-10 minutes on a medium heat and then add your mushrooms. Drop the heat to low, add your herbs in and cover for around 5 minute intervals for around 15 minutes in total, only lifting to check and stir whilst the mushrooms cook and take on that herby flavour.

Once some of the moisture has been released add your flour and balsamic and cook through, on low, for around 2-3 minutes just to allow the flour to begin to cook out. Now comes the easy part: add your wine, cook for another 5 minutes to cook the flour out now add the carrot, the stock and aubergine, stir through and cover to cook on low for at least 45 minutes until the aubergine has softened and taken on the deep purple of the wine.

To finish, add your green beans and peas, stir through and cover on a low heat still for around 3 minutes to cook your greens.

Serve up and get stuck in with your mash, roasties or chips and, if you fancy it, a glass of fine wine, beer or cider to pair up with this dish.