Vegan Bourguignon
A hearty, plant-based take on the traditional French Bourguignon, featuring plant-based beef, vegetables, and a rich red wine sauce.
Servings
Ingredients
- ½ cup vegan butter
- 5 yellow onion, finely diced
- 500 g plant-based beef
- 4 carrots
- 4 springs fresh thyme
- 2 bay leaves
- 250 g white button mushrooms
- 6 cloves garlic, minced
- 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.
Video
Nutritional Information - Per Serving
Calories 504kcal | Carbohydrates 57g | Protein 13g | Fat 23g | Sodium 519mg | Fiber 19g | Vitamin A 443IU | Vitamin C 13mg | Calcium 102mg | Iron 3mg