Did anyone else grow up watching Julia Child? If you did, then you know all about her classic beef bourguignon, or beef burgundy recipe. Obviously the original is nowhere near vegan friendly. But that doesn’t mean we can’t make it vegan! So today I’m sharing my delicious 100% Vegan Seitan Beef Bourguignon.
what is beef bourguignon?
Traditional beef, or boeuf, bourguignon is a beef stew that has lots of flavor from rich red wine, beef stock, and carrots. Other common ingredients that go in traditional beef bourguignon are mushrooms, pearl onions, and bacon. In my vegan seitan beef bourguignon the main ingredients are:
and Lots of Seasonings!
the best vegan seitan
What makes this veggie ‘beef’ bourguignon so so so good, are my homemade vegan beefs. This seitan beef recipe shows you exactly how to make the best veggie, chewy, savory, and tender ‘beef’ cubes! They add an immense amount of flavor to this stew. I like to make a large double batch of these at a time, and I store them in the freezer for whenever I need them in the future.
If you don’t have time to make your own homemade seitan (although I highly recommend doing so at some point!), you could substitute in Gardein Beefless Tips.
red wine, veggie stock, vegan butter
Other key ingredients that you’ll use in this recipe are red wine, veggie stock, and vegan butter. Make sure the red wine you’re using is a good quality, dry wine. This will cook down deliciously and pair with the other flavors the best.
You’ll also want to make sure you’re using your favorite veggie stock. Make sure to pick one with lots of robust flavors! Lastly, in this recipe I’m using Country Crock Plant Butter made with Olive Oil. Y’all. I can’t even express how tasty this vegan butter is. I love using this one in savory recipes because it’s extra salty and creamy.
While this vegan stew requires close to an hour and a half to cook, most of that time is passive. The stew needs to simmer for about an hour to help all of the flavors from the red wine and seasonings really infuse into the veggies.
serving the vegan seitan “beef” bourguignon
When it comes to serving this stew, I really enjoy it on garlic toast. You can slice up some good quality sourdough and rub some olive oil on it. Then sprinkle some minced garlic on top and broil in the oven for 3-5 minutes until golden brown on top. It’s absolutely perfect with the stew scooped on top! You get the garlicky crunch from the toast paired with the savoriness of the bourguignon.
You could also totally whip up a big batch of mashed potatoes to serve this with. This stew would be great spooned over a pile of creamy potatoes.
If you’re looking for more comfort food main dishes, check out these amazing vegan recipes:
Did you make this recipe? I’d love to know! Leave a rating and a comment below!
- 1 tbsp olive oil
- 1 tbsp vegan butter, I’m using Country Crock Plant Butter
- 1 lb carrots, chopped into 1 inch long pieces on the diagonal
- 2 small diced Yukon gold potatoes
- 2 medium yellow onions, chopped
- ¼ cup chopped celery hearts
- 4 cloves garlic, minced
- 1 recipe of the best vegan beef
- ¼ cup flour
- 1/2 lb fresh mushrooms thinly sliced, optional
Spices & Seasonings
- 2 tsp garlic powder
- ½ tsp dried thyme
- 1 tsp dried parsley
- ¼ tsp smoked paprika
- 1 ½ tsp salt
- ½ tsp pepper
- 1 bay leaf
- 3/4 cup good dry red wine, divided, ½ cup, and ¼ cup
- 3 cups vegetable broth, divided- 2 cups and 1 cup
- 2 tablespoons tomato paste
- ½ tablespoon soy sauce
- Fresh parsley for garnish
- Sourdough, toasted
- Salt & Pepper, to taste
- In a large stockpot or dutch oven, heat 1 tbsp of olive oil and 1 tbsp of vegan butter over medium heat. Stir in the carrots, celery, and onion with 1 1/2 tsp salt and 1/2 tsp pepper. Cook for 10 minutes, stirring occasionally until the onions have begun to brown.
- Add in the minced garlic and cook for 2 more minutes.
- Add ½ cup of the wine to deglaze the bottom of the pot. Add in the diced potatoes. Stir for 1 minute.
- Prepare your spice mixture by combining the garlic powder, thyme, parsley, and paprika in a small bowl.
- Add in 2 cups of the veggie stock, and the tomato paste. Add in the spice mixture. Bring to a simmer and then lower the heat. Cook on low for an hour until the potatoes are completely tender.
- After simmering for an hour, add in the flour, 2 tablespoons of vegan butter, the remaining red wine (¼ cup), the remaining veggie stock (1 cup), the prepared vegan seitan beef cubes, and mushrooms (if using). Cook on low uncovered for 20 more minutes. The mixture should begin to thicken.
- Add any salt and pepper to taste.
- Top with parsley and serve over good quality toasted bread or mashed potatoes.
- Make sure to use vegan wine, there any many vegan-friendly brands!
- You could also substitute Gardein Beefless Tips, although I highly recommend homemade seitan since it has a chewier, more tender texture.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 217Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gSodium: 282mgCarbohydrates: 26gFiber: 7gSugar: 8gProtein: 9g
Nutritional info is an estimate.
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