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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.
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!
Emily’s Recipe Notes:
- 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 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.
Ingredients
Like most stews, this recipe uses lots of hearty vegetables, potatoes and spices to add lots of flavor. Most of the ingredients are pantry friendly. You can use store bought vegan seitan beef strips but I highly recommend making the linked recipe in the list below for the best flavor and texture!
Homemade Seitan Beef
This recipe calls for my Vegan Seitan Beef Recipe. This seitan beef has the BEST savory flavor and chewy texture. They add an immense amount of flavor and a meaty texture to this stew.
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 Beyond Meat Steak Tips or Gardein Vegan Beef Tips (or other seitan of choice).
Not a fan of seitan? You can substitute in more button mushrooms, cremini mushrooms or porcini mushrooms to make a vegan mushroom bourguignon.
Root Veggies
This recipe calls for carrots, onions, and celery. These veggies act as the base of the stew. You can also use whole baby onions (also called pearl onions).
I’m also using Yukon Gold Potatoes for their creamy, melt-in-your-mouth texture.
Flavorings & Seasonings
For lots of flavor, this stew calls for lots of garlic, soy sauce and tomato paste. Just a little bit creates a rich stock and an umami flavor.
Feel free to sub in coconut aminos or vegan Worcestershire sauce for the soy sauce. If you don’t have tomato paste, add in tomato purée.
Bay leaves and spices also add a lot of herby, savory flavor to the broth.
Dry Red Wine
This adds lots of body and flavor to the broth. Not all wines are vegan, so be sure the brand you are using is! You can use Barnivore to check if your specific wine is vegan friendly.
Vegetable Stock
You can use store bought boxed broth, Better Than Bouillon Vegetable Broth Base (my favorite) or boxed veggie broth.
Vegan Butter
In this recipe I’m using Country Crock Plant Butter made with Olive Oil. I love using this one in savory recipes because it’s extra salty and creamy.
Step-By-Step Instructions
*Video tutorial is above the recipe card down below!*
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. Add in the minced garlic to the rest of the ingredients and cook for 2 more minutes.
Pour in ½ cup of the wine to deglaze the bottom of the pot. Add in the diced potatoes, flour, and spices. Stir for 1 minute.
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.
Serving the Vegan Seitan Beef Bourguignon
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.
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.
Helpful Tips
- 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!
FAQ
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
Video Tutorial:
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Vegan Beef Bourguignon with Seitan
Rate this RecipeIngredients
- 1 tbsp extra virgin 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 medium yellow onions, chopped or substitute 1 ½ cups pearl onions
- ¼ cup chopped celery hearts
- 4 cloves garlic, minced
- ½ lb fresh mushrooms, thinly sliced – optional
- 2 small Yukon gold potatoes, diced
Spices & Seasonings
- ¼ cup all-purpose flour
- 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 large bay leaf
The Rest
- ¾ cup good dry red wine, divided, ½ cup and ¼ cup
- 3 cups vegetable broth
- 2 tbsp tomato paste
- ½ tbsp soy sauce
- 1 recipe Thank You Berry Much's vegan beef
- fresh parsley, salt and pepper to taste
Instructions
- In a large stockpot or dutch oven, heat 1 tbsp of olive oil and 1 tbsp of vegan butter over medium heat.1 tbsp extra virgin olive oil, 3 tbsp vegan butter
- Stir in the carrots, celery, and onion with 1 ½ tsp salt and ½ tsp pepper. Cook for 10 minutes, stirring occasionally until the onions have begun to brown.1 lb carrots, 2 medium yellow onions, ¼ cup chopped celery hearts, 1 ½ tsp salt, ½ tsp black pepper
- Add in the minced garlic and mushrooms (if using). Cook for 2 more minutes.4 cloves garlic, ½ lb fresh mushrooms
- Pour in 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.2 small Yukon gold potatoes, ¼ cup all-purpose flour, 2 tsp garlic powder, ½ tsp dried thyme, 1 tsp dried parsley, ¼ tsp smoked paprika, ¾ cup good dry red wine, 1 large bay leaf
- Next, 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.3 cups vegetable broth, 2 tbsp tomato paste, ½ tbsp soy sauce
- 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.1 recipe Thank You Berry Much's vegan beef
- After simmering for an hour, add in the remaining 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.fresh parsley, salt and pepper to taste
Video
Recipe notes
- Make sure to use vegan wine, there any many vegan-friendly brands!
- You could also substitute Gardein Beefless Tips, or another store-bought seitan -although I highly recommend homemade seitan since it has a chewier, more tender texture.
Did You Make This?
Leave a star rating and a comment below to let others know how it turned out for you!
Categories:
Date Night, Fall Recipes, Seasonal, Seitan, Soups & Stews, Vegan Comfort Food, Vegan Main Courses, Vegan Proteins, Vegan Recipes, Winter,
Not able to print recipes, how can I save them? Please let me know ,
Thank you,
Hanna king
hanna.king@sbcglobal.net
Hi Hanna, if you have a Pinterest account, you can save the recipe on there.
Can this be made in a crockpot?
Hi Teresa, I haven’t tested this recipe in the crockpot, but it should be able to be made in one. I would cook the veggies, spices, and broth on low for 3-4 hours (or high for 2-3 hours)- until tender. Then, add the vegan seitan ‘beef’ and cook on low for another 30 minutes to heat them.
This is delicious! I used Trader Joe’s Korean Beefless Bulgogi Strips and they worked perfectly – even with the seasonings and teeny amount of mild sauce they’re already coated in.
I ended up using fresh herbs and made a bouquet garni wrapped in a single leek leaf and twine to keep it all together – the aromatics are delicious with this.
My omnivore partner made their real beef version and I made mine 🙂 I highly recommend making extra potatoes with vegan butter on the side and/or some glazed carrots. It makes great leftovers to serve on top of rice too.
I’m so glad you enjoyed it! I’ll have to try using the Trader Joe’s Vegan Beef sometime- great idea!