Vegan Bourguignon

Author: Sarah Cobacho | Posted: May 1, 2022

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Vegan bourguignon with hearty vegetables and rich red wine sauce

The 14th of July each year is a very special day. It’s “La Fête Nationale”, also known as French national day or Bastille day. I’m so happy to share this incredible recipe (if I say so myself ????) to celebrate.

For me, this bourguignon illustrates how far plant-based options have come and how there is really no need to compromise on taste, even for traditional French cuisine, which is known for being very heavy in meat and dairy.

To create this recipe, I enlisted the help of my lovely Mamie (grandma in French), who sent out the instructions on how she usually makes it at home. I love being able to share food and traditions with my family.

Vegan Bourguignon

5
Vegan bourguignon with hearty vegetables and rich red wine sauce
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
A hearty, plant-based take on the traditional French Bourguignon, featuring plant-based beef, vegetables, and a rich red wine sauce.
By Sarah Cobacho (plantbaes.com)

Video

Servings 6

Ingredients

  • ½ cup vegan butter
  • 5 yellow onions, diced
  • 500 g plant-based beef
  • 4 carrots
  • 4 springs fresh thyme
  • 2 bay leaves
  • 250 g small button mushrooms
  • 6 cloves garlic, diced
  • ½ cup flour
  • 4 cups vegetable or plant-based beef stock
  • 3 cups red wine
  • Salt and pepper to taste

Instructions

  • Dice the onions and add them to a pot on medium heat with the butter. Cook for 5 minutes until they become translucent.
  • While the onions are cooking, wash and chop the carrots. Halve the mushrooms and finely dice the garlic. Add the plant-based beef to the pot and cook for 5 minutes, stirring regularly.
  • Add the carrots, garlic, mushrooms, thyme, and bay leaves to the pot. Season with a pinch of salt and pepper. Cook for another 5 minutes. If necessary, use some of the broth to de-glaze the pot.
  • Add the flour to the pot and stir well for a couple of minutes. Then add the rest of the stock and the wine. Stir well, lower the heat, and cook covered for 20 minutes.
  • Continue to cook for an additional 20 minutes uncovered, stirring regularly. Add salt to taste. Before serving, remove the bay leaves and thyme.
  • Serve the Vegan Bourguignon with fresh chopped parsley and a side of mashed potato or pasta.
Per Serving
Calories 504kcalCarbohydrates 57gProtein 13gFat 23gSodium 519mgFiber 19gVitamin A 443IUVitamin C 13mgCalcium 102mgIron 3mg
COURSE Main Course
CUISINE French-Inspired
KEYWORDS Easy Dinner, French Cuisine, High Protein, Plant-Based Beef
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