Vegan ‘Beef’ Bourguignon
Let’s take a trip to France shall we? Today I’m bringing you a vegan beef bourguignon. The standard Beef Bourguignon is a French dish that calls for beef braised in red wine, flavored with bouquet garni, which is a French expression for herbs (like bay leave, rosemary, thyme, sage, etc…) bundled together and thrown into the stew to release their aroma. For our version of the dish, we’ll replace the beef by roasted mushrooms, and make sure to keep the integrity of the dish with adequate seasoning.
Jump to RecipeThe Mushrooms
For this recipe, it is important to use mushrooms that are darker in color, so they can look like beef when in the stew. Also, the chewier the mushrooms, then better. So I went for a medley of portobello, Cremini/baby bella and shiitake mushrooms because they all fit those requirements perfectly. Oyster mushrooms could have worked great as well because they are incredibly chewy, but their stems are usually white. You can also just use the oyster mushroom caps and save the stems for other recipes.
Roasting the Mushrooms
Remove the gills from the portobello mushrooms and cut them in large pieces since they’re going to shrink as they cook. Also, cut the shiitake mushrooms in large pieces.
Add the portobello and shiitake mushrooms as well as the crimini mushrooms into a bowl. Drizzle all of that with some olive oil, then season them with salt and pepper. Toss everything so the seasoning goes on every piece of mushrooms. Then add the mushrooms on a baking sheet lined with parchment paper. Pop this in the oven at 400F for 25 minutes.
The Bourguignon
Place a saucepan on medium heat, add in the coconut oil, followed by the onions, garlic, and celery. Let the onions cook for 2 to 3 minutes until they become translucent.
Add the flour and the tomato paste. Stir briefly, then add the red wine and continue to stir to break any lump formed by the flour. Add the vegetable broth, salt, freshly cracked black pepper, bay leaves, and the thyme leaves locked in a tea infuser.
Lower the heat to low and let everything simmer for 1 hour, making sure to stir occasionally and add water or broth as needed if the stew becomes too thick.
After an hour, add the carrots and the roasted mushrooms. Stir and cover the pot again, letting it simmer for another 30 minutes, still on low heat. And our vegan beef bourguignon is ready! Enjoy it with some rice or potatoes.
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Vegan ‘Beef’ Bourguignon
Ingredients
Red Wine Stew
- 2 Tbsp Coconut Oil
- 6 g Onions
- 3 Cloves Garlic
- 2 Tbsp Tomato Paste
- 2 Stalk Celery
- 2 Tbsp White Flour
- 2 Cups Red Wine
- 2 Cups Vegetable Broth
- 2 Large Bay Leaves
- 3 Large Carrots
- 4 Leaves Thymes
- Salt & Pepper
Roasted Mushroom
- 8 oz Mushroom Mix Portobello, Shiitake, and Crimini
- 3 Tbsp Olive Oil
- Salt and Pepper To Taste
Instructions
Roasted Mushrooms
- Remove the gills from the portobello mushrooms and cut them in large pieces since they’re going to shrink as they cook. Also, cut the shiitake mushrooms in large pieces.
- Add the cut mushrooms and the crimini mushrooms into a bowl . So we’ll drizzle all of that with some olive oil, then season them with salt and pepper. toss everything so the seasoning goes on every piece of mushroom. then add your mushrooms on a baking sheet lined with parchment paper. Pop this in the oven at 400F for 25 minutes.
Bourguignon
- Place a pot on medium heat, add in the coconut oil, followed by the onions, garlic, and celery. Let the onions cook for 2 to 3 minutes until they become translucent.
- Add the flour and the tomato paste. Stir briefly, then add the red wine and continue to stir to break any lump formed by the flour. Add the vegetable broth, salt, freshly cracked black pepper, bay leaves, and the thyme leaves locked in a tea infuser. Lower the heat to low and let everything simmer for 1 hour, making sure to stir occasionally and add water or broth as needed if the stew becomes too thick.
- After an hour, add the carrots and the roasted mushrooms. Stir and cover the pot again, letting it simmer for another 30 minutes, still on low heat. And it’s ready!
