Plant based Bourguignon with roasted parsnips and potatoes:
Ingredients:
3 x glasses of red cooking wine
1 packet/bowl of cooked chestnuts
8 x Mushrooms
1 bowl of peas
3 x Carrots
3 x parsnips
1 x potato
3 x garlic clove
2 small tins or 1 tube of tomato puree
Smoked paprika
Chilli
Pepper
Salt
Rosemary
1 times cup of veg stock