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Vegan Beef Bourguignon

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5 from 1 review

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


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


  • 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


  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.


*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