Vegan Beef Bourguignon

February 14, 2023

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vegan beef bourguignon with baby's breath flowers

Happy Valentine’s Day to you all! My partner Scott and I celebrated yesterday evening with this lovely dish of vegan beef bourguignon served over some buttered cauliflower puree with a glass of Cabernet. This was the perfect romantic, intentionally-made meal for our holiday celebration.

I wrote this vegan beef bourguignon recipe last month when we had a date night at home and we loved it so much, I knew I had to share it with y’all for a special occasion. Now, this dish probably isn’t going to be a quick weeknight dinner. Basically, its rich flavors really rely on the process of slow cooking and infusing the faux meat and mushrooms with wine and herbs.

A fork holding a bite of vegan beef, over a plate of bourguignon

This time, I chose to serve the vegan beef bourguignon over cauliflower puree. The cauliflower serves as a good canvas to let the bourguignon shine. But this isn’t to say it isn’t flavorful itself, though. The puree is loaded up with butter and garlic and gives the dish a healthy, filling carb. However, this dish is also lovely served over mashed potatoes or rice.

A bite of beef bourguignon over a stew of mushrooms and carrots on a black background

I used homemade seitan for this recipe, and the recipe I base mine on comes from Chef Skye. He’s a brilliant chef known for his skills in making faux meats, cheeses, and eggs, and his books have been wonderful in inspiring me to make more faux meats.

You may opt to use store-bought seitan, which will work just as well. I would suggest Field Roast, Behive, or No Evil brands for this.

close up photograph of french beef stew over mashed cauliflower

Vegan Beef Bourguignon

A rich, hearty, romantic meal loaded with mushrooms and seitan slow cooked in wine and broth with herbs.

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Prep Time 10

Cook Time 1

Course Main Course, Main Dish

Cuisine American, French

Servings 3

Ingredients

5 Tbsp butter
2 shallots chopped
2 large carrots chopped
4 cloves garlic minced
1 cup vegetable broth (I prefer no-beef bouillon)
1 1/3 cup red wine
16 oz. baby bella/cremini mushrooms sliced
2 cups seitan roughly chopped
1/2 tsp ground rosemary
2 sprigs thyme
2 Tbsp AP flour
fresh parsley chopped

Instructions

Melt 3 Tbsp of butter to a dutch oven or wide soup pot over medium heat. Add shallots and carrots and saute 3 minutes. Stir in garlic and saute 1 minute more. Pour in the broth and the wine and bring to a boil. Reduce heat and cover.
Add remainder of butter to another large pot over medium heat and then add mushrooms. Saute for 10 minutes, stirring occasionally, until the mushrooms are a deep brown but still have some bite to their texture. Sprinkle a dash of salt over them and set aside.
While the mushrooms are cooking, add seitan chunks, thyme, and rosemary to the bourguignon pot and cover, simmering for 20 minutes.
Add mushrooms and their juices to the pot and bring heat up to medium, simmering without a cover. In 5 minutes, check the sauce thickness--if it is too thin, push the meat and veg to the side and quickly whisk in some flour to the broth mixture. Stir into the mixture thoroughly. You want a sauce that will coat the back of a spoon but is still somewhat brothy.
Simmer this on low for another 5 minutes and then check the flavor. If it needs more salt, or broth, add some now.
Use a ladle to serve over mashed cauliflower or potatoes, making sure to add plenty of sauce to the plates. Top with fresh parsley.