Vegan Beef Bourguignon

This hearty, savory stew is a vegan version of the much loved French classic. Meaty mushrooms and tofu are simmered with broth, red wine and vegetables to make a deliciously rich Bourguignon-style stew that everyone will love. It tastes amazing and can be made in under 1 hour.

I love converting traditional recipes to lighter healthier versions that taste just as good. In this recipe we use tofu instead of beef. The tofu is pan fried until golden and flavored with a simple balsamic glaze. This gives the tofu a rich umami flavor.

Sautéed mushrooms are simmered with wine, stock, tamari, carrots and celery to give the bourguignon a deep rich meaty flavor. The spinach added at the end enhances the texture and nutrients. I serve it with Cauliflower Mashed Potatoes but traditional mashed potatoes are good too!

This Vegan Beef Bourguignon is so good nobody will ask “Where’s the beef?”

Ingredients

It might seem like this is a long list of ingredients, but they are all readily available in any supermarket. You probably have some of them already.

• firm organic tofu
• balsamic vinegar
• gluten free tamari
• maple syrup
• olive oil
• onion
• garlic 
• cremini mushroom or a mix of varieties – a variety of mushrooms add more flavor
• red wine
• carrots
• celery
• dried or fresh thyme
• bay leaf
• tomato paste
• vegetable broth
• arrowroot or tapioca starch mixed with water to make a slurry
• spinach or baby kale

What Wine Is Best For Vegan Beef Bourguignon?

The best wine to use is a dry red wine. A Pinot Noir or Cote du Rhone are traditionally used since they come from the Burgundy region of France. Get a wine that tastes good enough to drink but you don’t have to spend a lot. Cabernet or Merlot would also work. The wine does not have to be from France.

If you don’t want to use wine, you can leave it out all together and use all stock. However, it will not have the same authentic, robust flavor. The wine makes this dish incredible. All the alcohol cooks off.

How To Make

This dish is made in one pan so clean up is easy. Here are the guidelines, the full recipe is in the recipe card below.

The first step is to pan fry the tofu. This is how you do it:

• Cut the tofu into large cubes. First cut in half horizontally, then into quarters widthwise and lengthwise. Place on a kitchen towel to gently dry. No need to press.
• Start cooking the tofu. Place the tofu in 2 tablespoons COLD OIL.Then bring it up to medium heat. Once it’s simmering, cook 5 to 6 minutes until one side is golden brown and not sticking to the pan. Don’t touch it until ready to turn.
• Flip the tofu: Use a fork or a spatula. If it’s sticking let it cook a little longer before turning.
• Finish cooking the tofu. Simmer another 5 to 6 minutes until golden.

• While the tofu is cooking, mix balsamic vinegar, tamari and maple syrup together in a small bowl.
• Once the tofu is done, pour in balsamic marinade, and cook for 2 minutes, stirring, until marinade begins to reduce and coat the cubes of tofu. Cook until most of the sauce is absorbed.  Remove from the heat. Transfer to a plate.
• Using the same pan, saute the onions and mushrooms until lightly brown.
• Add the wine and simmer 1 minute.
• Add the vegetables (except spinach), tomato paste, and stock.
• Add the tofu back into the pan. Simmer until carrots are very tender.
• Add the arrowroot slurry and stir a few minutes until it begins to thicken.
• Add spinach or baby kale. Mix until greens are wilted.

Serving

Once the cooking is finished, remove the bay leaf from the stew. Then taste the dish and season it with salt and pepper if needed. Garnish with chopped fresh parsley or fresh thyme, and serve it over Cauliflower Mashed Potatoes or mashed potatoes. You could also serve it over rice, quinoa, polenta or noodles.

Storage

Refrigerate any leftovers in an airtight container for up to 5 days. Reheat in a pan on the stove. You can freeze the leftovers but the tofu will have a different consistency. I prefer not to freeze it.

Variations

Use other vegetables – Additional or different root vegetables work well. Parsnips, celeriac, turnips or potatoes can replace or be added along with the carrots.

Leave out or replace the tofu– If you don’t want the tofu, leave it out. Add a can of white beans or sauteed tempeh instead. You can also make this stew with just the vegetables, it will be delicious but won’t have as much protein. It’s a paleo dish without the tofu.

I hope you enjoy this hearty, comforting Vegan Beef Bourguignon with a glass of red wine on a cold winter evening in front of the fire. So much pleasure!

If you like this recipe you may also enjoy these other warm comfort vegan stews.

• One Pot WInter Vegetable Lentils
• Indian Vegetable Stew
• Comforting Moroccan Pumpkin Stew

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Vegan Beef Bourguignon

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• Author: Ingrid DeHart
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Meaty mushrooms and tofu are simmered with broth, wine and vegetables to make a deliciously rich Bourguignon-style stew that everyone will love.

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Ingredients

Scale 1x2x3x

• 1 14-ounce block organic extra-firm tofu
• 1/4 cup balsamic vinegar
• 1 Tablespoon gluten free tamari or coconut aminos for soy free
• 1 teaspoon maple syrup
• 3 Tablespoons olive oil
• 1 medium onion, chopped
• 6 cloves of garlic, finely chopped
• 16 ounces sliced cremini mushrooms (or a mix of varieties)
• 1/2 cup red wine or broth
• 1 1/2 cup sliced carrots
• 1 cup sliced celery
• 1 teaspoon dried thyme or 1 Tablespoon fresh
• 1 bay leaf
• 1 Tablespoon gluten free tamari or coconut aminos for soy free
• 1 1/2 Tablespoon tomato paste
• 2 cups vegetable broth or water
• 3 Tablespoons arrowroot starch or tapioca mixed in 3 Tablespoons stock or water
• 2 cups spinach or baby kale coarsely chopped

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Instructions

1. Cut the tofu into large cubes. First cut in half horizontally, then into quarters widthwise and lengthwise. Place on a kitchen towel to gently dry.
2. Mix balsamic vinegar, tamari and maple syrup together in a small bowl. Set aside.
3. To cook the tofu, place the cubes in 2 tablespoons COLD OIL. Then bring it up to medium heat. Once it’s simmering, cook 5 to 6 minutes until one side is golden brown and not sticking to the pan.
4. Flip the tofu: Use a fork or a spatula. If it’s sticking a lot let it cook a little longer before turning. I usually remove it from the heat to do this.
5. Cook side 2: Return to the heat. Cook another 5 to 6 minutes until golden.
6. Reduce heat to medium-low, pour in balsamic marinade, and cook for 2 minutes, stirring often until marinade begins to reduce and coat the cubes of tofu. Cook until most of the sauce is absorbed. Remove from the heat. Transfer to a plate.
7. Add remaining tablespoon of oil to the pan. When the oil is hot, add the onion, and mushrooms. Sprinkle with salt and cook on medium for 5-6 minutes until all the water is absorbed and mushrooms are tender and lightly browned.* Add a little water if the pan is dry.
8. Add garlic, saute 1 minute until fragrant.
9. Add the wine, stir and simmer 1 minute to cook out the alcohol.
10. Add the carrots, celery, thyme, bay leaf and mix well.
11. Add the soy sauce, tomato paste, and sprinkle with salt. Stir to coat the vegetables with the tomato paste.
12. Add stock and bring to a boil.
13. Add tofu back to the mixture. Turn down and simmer 10 minutes until carrots are tender.
14. Add the arrowroot slurry and stir a few minutes until it begins to thicken.
15. Add spinach or baby kale. Mix until greens are wilted, about 1 minute for spinach 3 minutes for kale. Taste and adjust salt and pepper.
16. Serve on a bed of Cauliflower Mashed Potatoes with the vegan beef bourguignon on top. Garnish with fresh thyme and black pepper. See other serving options above.
17. Refrigerate leftovers in an airtight container for up to 5 days.

Equipment

Carbon Steel Fry Pan

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Notes

*Mushrooms have different amounts of water, sometimes a lot and sometimes very dry. If they are dry add a little water to cook until tender. If they have a lot of water cook until the water is absorbed and mushrooms are lightly brown.

Nutrition information is just the stew without the cauliflower mashed potatoes.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Dish, Dinner
• Method: Saute, Simmer
• Cuisine: Vegan, Grain Free, Gluten Free, Dairy Free