This Vegan Beef Bourguignon made with seitan is hearty, rich, and so cozy on a chilly fall or winter evening. This veggie red wine stew is full of root veggies, homemade vegan ‘beef’, and mushrooms. Pair the stew with garlicky crusty bread or creamy mashed potatoes for a comforting dinner.
This post was originally published on December 8th 2020, and has been updated on October 5th 2022.
Why’ll You’ll Love this Vegan Bourguignon
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.
Here are a few reasons why you’ll love this recipe!
- Hearty stew that’s full of rich flavor: dry red wine, tomato paste, soy sauce and lots of seasonings create an aromatic, flavor-packed vegan stew.
- Packed with protein: the setian ‘beef’ adds tons of flavor and protein that will fill you up and keep you full.
- Perfect for a Special Occasion or a Classic Winter Dinner: this comforting vegan stew is perfect for any cold evening but fancy enough for special occasions or date nights!
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 this vegan seitan beef bourguignon the main ingredients are:
- Onion: you can also use whole baby onions (pearl onions)
- Garlic: don’t skimp on the aromatics, they add tons of flavor
- Dry Red Wine
- Tomato Paste: for a rich stock
- Soy Sauce: for umami flavor
- Vegetable Stock
- Bay Leaves 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 and a meaty texture to this stew.
📌 TIP: Make a double batch of these at a time, and store them in the freezer for whenever you need them in the future.
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.
- Homemade Seitan: 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.
- Vegan Beef Tips: while this recipe uses some mushrooms, you can substitute in more button mushrooms, cremini mushrooms or porcini mushrooms to make a vegan mushroom bourguignon.
- Soy Sauce: feel free to sub in coconut aminos or vegan Worcestershire sauce
- Tomato Paste: add in tomato purée if you don’t have paste
- Stock Pot or Large Dutch Oven
*Video tutorial is above the recipe card down below!*
STEP 1: 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 salt and pepper.
STEP 2: Add in the minced garlic to the rest of the ingredients and cook for 2 more minutes.
STEP 3: Add ½ cup of the wine to deglaze the bottom of the pot. Add in the diced potatoes, flour, and spices. Stir for 1 minute.
STEP 4: Add in the veggie stock, soy sauce and the tomato paste. Bring to a simmer and then lower the heat. Cook on low for an hour until the potatoes are completely tender.
STEP 5: After simmering for an hour, add in 2 tablespoons of vegan butter, the remaining red wine (¼ 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.
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 or creamy polenta to serve this with. This stew would be great spooned over a pile of creamy potatoes.
Sprinkle the stew with more salt and black pepper to taste, plus any herbs like fresh thyme for more flavor.
Refrigerate any leftovers in an airtight container for up to 5 days.
📌 TIP: The stew may thicken in the fridge, so add more vegetable broth or a splash of water as needed to thin the stew when reheating.
Make sure to use a good quality, dry red wine: this will cook down deliciously and pair with the other flavors the best.
Give the stew time to simmer: 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 the flavors from the red wine and seasonings infuse into the veggies.
Add in more seasoning to taste: for the best results tweak the seasoning amounts to your personal preference!
Merlot, Cabernet Sauvignon, and Pinot Noir are all good choices. Keep in mind, not all wines are vegan. You can use Barnivore.com to check and see if your wine is vegan-friendly.
Feel free to use a store-bought seitan or Gardein’s Beefless Tips. You can also substitute in mushrooms for the vegan ‘beef’.
More Vegan Comfort Food:
- The Best Vegan “Beef” Stew with Biscuits
- Vegan Shepherd’s Pie
- Vegan Creamy Chick’n Gnocchi Soup
- The Best Vegan Meatloaf with Beyond Meat
Did you make This vegan seitan beef bourguignon recipe?
I’d love to know! Leave a star rating and comment below!
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- 1 tbsp olive oil
- 3 tbsp vegan butter, divided, 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 or substitute 1 1/2 cups pearl onions
- ¼ cup chopped celery hearts
- 4 cloves garlic, minced
- 1 recipe of Thank You Berry Much's vegan beef
- ¼ cup all purpose flour
- ½ 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 black pepper
- 1 bay leaf
- 3/4 cup good dry red wine, divided, ½ cup, and ¼ cup
- 3 cups vegetable broth
- 2 tbsp tomato paste
- ½ tbsp 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, flour, and the spices. Stir to coat the vegetables.
- Add in the veggie stock, soy sauce and the tomato paste. Bring to a simmer and then lower the heat. Cook on low for an hour until the potatoes are completely tender.
- Prepare the seitan 'beef' at this time according to this recipe. The seitan can also be prepared in advance and kept in the fridge or freezer.
- After simmering for an hour, add in 2 tablespoons of vegan butter, the remaining red wine (¼ 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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