Craving a cozy, slow-simmered meal that basically cooks itself? This vegan bourguignon is about to become your new favorite. A rich red wine sauce, hearty seitan, and melt-in-your-mouth mushrooms come together in the coziest plant-based take on this French classic—deep, savory, and 100% delicious.
The best part about making vegan bourguignon isn’t just the first bite (which, by the way, is incredible). It’s the moment your kitchen starts smelling like a tiny, cozy French bistro—red wine bubbling away, garlic and thyme working their magic, mushrooms getting deep and savory. The seitan soaks up every drop of that rich, wine-infused sauce, while everything else softens into buttery, melt-in-your-mouth perfection. You just need two pots, a little time, and some patience to let the magic happen—because while it sounds fancy, it’s actually the kind of meal that mostly takes care of itself.
If you can slice mushrooms and stir, you can make this. And when it all comes together? Oh, it’s a good one. This seitan bourguignon is hearty, rich, and made for slowing down and savoring. Just grab a spoon, some mashed potatoes or a hunk of crusty bread, and settle in. If this kind of vegan comfort food speaks to you, you’ll probably love this vegan mushroom stroganoff—same cozy vibes, just a little extra decadent.
FEATURED COMMENT:
I made this recipe twice and it was very popular, even with French carnivores! Thank you! ★ ★ ★ ★ ★
Isabelle
Why You’ll Love This Vegan Bourguignon
This is the kind of meal that makes your whole kitchen smell incredible long before you take the first bite. The scent of red wine, mushrooms, and thyme bubbling away is reason enough to make this vegan bourguignon—but the deep, slow-simmered flavor? That’s what makes it unforgettable. Whether you’re cooking for a cozy winter dinner, date night, or special occasion, this dish brings all the richness of classic bourguignon, minus the meat. Here are more reasons you’ll love it:
- Deep, Slow-Simmered Flavor: This isn’t a rush-it-on-a-weeknight kind of meal—it’s a simmer-low, sip-wine, and let-the-aromas-work-their-magic kind of meal. The slow cooking process deepens the flavors and makes every bite rich, hearty, and full of umami.
- Cozy Yet Elegant: It’s as comforting as a big bowl of stew but with a little extra elegance. Perfect for date nights, dinner parties, or just an excuse to eat something that feels special on a random weeknight.
- The Perfect Meatless Swap: Seitan holds up beautifully in this dish, giving it that hearty, slow-braised feel without any beef. Never cooked with seitan before? Check out our seitan guide for all the details on mastering wheat meat!
- Made for Soaking Up Every Last Drop: The rich, wine-infused sauce is the real star here, and you’ll want something to catch every last bit of it. Whether it’s a pile of creamy mashed potatoes or a hunk of crusty bread, this dish is built for slow bites and serious comfort.
What Is Vegan Bourguignon?
Traditional beef bourguignon is a slow-simmered French stew made with red wine, aromatics, and tender beef. It’s rich, deeply savory, and the kind of meal that feels like a hug in a bowl. This vegan bourguignon keeps all that cozy, slow-cooked goodness—just without the meat. Instead, we’re using seitan, a plant-based protein that mimics the hearty texture of slow-braised beef.
Like the classic, this recipe features mushrooms, carrots, pearl onions, and a velvety red wine sauce that develops layer after layer of flavor as it simmers. The result? A hearty, umami-packed dish that tastes like it’s been cooking all day—but only takes a couple of hours.
Not familiar with seitan? It’s made from wheat gluten and soaks up flavor like a pro. It gives this seitan bourguignon the perfect balance of meaty texture and rich, deep flavor. Plus, it’s one of the best plant-based protein sources out there.
Between the slow simmer, the umami-rich ingredients, and that red wine-infused magic, this dish is proof that French comfort food can be just as indulgent without the beef.
Key Ingredients for Seitan Bourguignon
A great bourguignon is all about layers of flavor—and even without the beef, this one delivers. Seitan gives it that slow-braised heartiness, mushrooms add deep umami, and red wine pulls everything together into a rich, velvety sauce. The aromatics and herbs? They’re the secret to that slow-simmered depth that makes every bite taste like it’s been cooking for hours. Here’s what makes this vegan bourguignon (and your kitchen) smell absolutely amazing:
The Core Components
- Seitan: The “beef” of our bourguignon. Firm, chewy, and perfect for soaking up sauce. If you haven’t cooked with it before, think of it as the ultimate flavor sponge.
- Brown Mushrooms: These add deep, earthy umami, giving the stew richness and depth. They also help replace the savoriness you’d get from beef.
- Shallots & Garlic: These two start things off right, building a base of flavor that gives this dish its signature slow-cooked taste.
- Carrots & Pearl Onions: Classic French stew essentials. The carrots add a touch of natural sweetness, while the pearl onions turn melty and rich as they simmer in the sauce.
The Flavor Makers
- Red Wine: The backbone of any bourguignon. It adds depth, acidity, and complexity to the sauce. (Be sure to use a vegan-friendly wine—Barnivore can help.)
- Thyme & Bay Leaves: The French herb power duo. Thyme brings a subtle woodsy flavor, while bay leaves add an aromatic, slow-cooked magic.
- Vegan Butter & Olive Oil: A little of both creates a rich, well-balanced base. Olive oil helps with browning, while vegan butter adds that extra touch of indulgence.
How To Make Vegan Bourguignon (Step-by-Step Guide)
This vegan bourguignon is the perfect mix of hands-off slow simmering and a few key steps that build deep, rich flavor. The process is simple: brown the seitan, get those mushrooms golden and savory, deglaze with wine, and let the oven do the rest. While it simmers, the sauce thickens, the flavors deepen, and your kitchen smells absolutely unreal.
Here’s the breakdown—for full recipe instructions, scroll to the end of this post!
- Step 1: Sear the Seitan – Browning seitan first builds a rich base for this vegan bourguignon. Heat a mix of vegan butter and olive oil in a Dutch oven, then sear the seitan on both sides until golden. This adds depth to the sauce and gives the seitan a slightly crisped texture before it soaks up all that wine-infused goodness.
- Step 2: Sauté Mushrooms & Aromatics – Next up: the umami bomb. Toss brown mushrooms into the pot and let them cook down until golden. Then, add shallots and garlic, stirring until fragrant. This is where the flavor really starts to build.
- Step 3: Add the Wine & Herbs – This is where the magic happens—your kitchen will smell unbelievable. Pour in a full-bodied red wine, scraping up all those caramelized bits from the bottom of the pot. Add thyme, bay leaves, and a little black pepper, then let it all simmer until the wine reduces slightly.
- Step 4: Slow Simmer in the Oven – Like classic French stews, this one only gets better with time. Cover the pot and transfer it to a 350°F oven for about 90 minutes. The slow, gentle heat lets the flavors meld and creates that signature silky, rich sauce.
- Step 5: Cook the Carrots & Onions Separately – While the stew is in the oven, sauté the carrots and pearl onions in a separate pan. Keeping them slightly firmer adds great texture and prevents them from getting too soft. A little vegan bacon and liquid smoke in this step adds an extra punch of flavor.
- Step 6: Combine & Serve – Once the bourguignon is done simmering, stir in the carrots and onions, remove the bay leaves, and get ready to serve. Pair it with mashed potatoes, crusty bread, or buttered noodles. If you’re feeling extra indulgent, a drizzle of homemade garlic confit takes it to the next level.
How to Serve Vegan Bourguignon
This vegan bourguignon is all about that slow-simmered, deep, velvety sauce, which means you need something to soak up every last drop. Whether you’re in the mood for creamy mashed potatoes, twirl-worthy noodles, or something with a little crunch, these classic pairings make every bite even better.
- Mashed Potatoes: The ultimate creamy base. Rich, buttery, and ridiculously smooth, mashed potatoes were made for this. The way they soak up that wine-infused sauce? Absolute perfection.
- Crusty Bread: Perfect for sopping up sauce. When the sauce is this good, you need something sturdy to mop it all up. A warm, crusty baguette or a slice of homemade focaccia does the job beautifully.
- Buttered Noodles: A simple, indulgent classic. A French-meets-comfort-food move: twirl up a forkful of buttery noodles drenched in that slow-simmered sauce. Nothing fancy, just ridiculously good.
- Rice Pilaf: A lighter, equally delicious option. Fluffy, garlicky rice catches all the richness without feeling too heavy. If you want to switch things up while still letting the bourguignon steal the show, this is the move.
No matter how you serve it, this is slow-simmered, deep-flavored comfort at its best. Just grab a glass of red wine, settle in, and enjoy every bite.
Tips & Tricks for the Best Vegan Bourguignon
A good vegan bourguignon is all about rich flavor, slow simmering, and just the right balance of depth and texture. But if you want to take it from great to absolutely unforgettable, a few simple tweaks make all the difference. From picking the right wine to letting the flavors develop overnight, these pro-level tips guarantee a stew that’s as good—if not better—than the classic.
- Choose the Right Wine: For the best vegan bourguignon, use a full-bodied red wine like Cabernet Sauvignon or Pinot Noir. These wines bring out the depth and richness of the sauce, making the final dish taste like it’s been slow-cooked for hours (which, to be fair, it has).
- Make It Ahead for Even Better Flavor: Bourguignon is one of those magical dishes that gets better with time. Make it a day ahead, let it chill in the fridge, and when you reheat it, the flavors will have deepened into something truly next-level. Perfect for meal prep or an easy, impressive dinner party move.
- Yes, It Freezes Like a Dream: If you somehow have leftovers (or just love planning ahead), this stew freezes beautifully for up to 3 months. Store it in an airtight container, and when you’re ready to enjoy, let it thaw in the fridge overnight and reheat gently on the stovetop.
- Get That Perfect Texture: Want the best bite in every spoonful? Don’t skip the step of cooking the carrots and pearl onions separately. It keeps them slightly firmer, adding a little texture contrast to the rich, slow-simmered sauce.
Troubleshooting: Too Thin? Too Thick?
- If the sauce is too thin: Simmer it uncovered for a few minutes to reduce, or stir in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water).
- If it’s too thick: A splash of vegetable broth or even a bit of extra wine will loosen it up beautifully.
A little patience, the right ingredients, and these tips are all you need to make the kind of vegan bourguignon that feels like a warm, slow-cooked hug.
FAQs
Got questions? We’ve got answers. Whether you’re wondering about wine swaps, protein alternatives, or what makes bourguignon different from your average stew, here’s everything you need to know about making the best vegan bourguignon.
Traditional bourguignon is a French stew made with beef, red wine, and aromatics, slow-simmered to perfection. This vegan version swaps the beef for seitan while keeping all the depth and richness, thanks to a velvety red wine sauce, hearty mushrooms, and fragrant herbs. The result? A plant-based dish that feels just as cozy and indulgent as the original.
While all bourguignon is a stew, not all stews are bourguignon. The key difference? Bourguignon is defined by its signature red wine sauce, which gives it a deep, luxurious flavor that sets it apart. Most stews rely on broth as their base, while bourguignon builds richness with slow-simmered wine, aromatics, and herbs like thyme and bay leaves.
If you’d rather skip the wine, a mix of vegetable broth and balsamic vinegar works beautifully to replicate the acidity and depth of flavor. Use ¾ cup broth + ¼ cup balsamic vinegar per cup of wine. You can also add a splash of soy sauce or tamari for extra umami.
More Cozy Vegan Comfort Food Recipes To Try
- Sweet Potato Burritos
- Vegan Alfredo Pasta
- New England Clamless Chowder
- Cauliflower and Mushroom Curry
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Vegan Bourguignon With Seitan
- Total Time: 2 hours
- Yield: 4 servings
- Diet: Vegan
Description
This vegan bourguignon is rich, cozy, and slow-simmered to perfection, with tender seitan, hearty mushrooms, and a velvety red wine sauce. It’s a plant-based take on the French classic that’s surprisingly hands-off but captures all the depth of a traditional bourguignon. Serve it over mashed potatoes, crusty bread, or buttered noodles—and don’t skip the leftovers, because it’s even better the next day!
Ingredients
for the stew
- 1 tablespoon vegan butter
- 1 tablespoon olive oil
- 12 oz. seitan, sliced
- 16 oz. brown mushrooms, quartered
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 cup sliced shallots
- 1/2 head garlic, minced
- 1 tablespoon all-purpose flour
- one bottle of cabernet sauvignon
- 2 bay leaves
- a few sprigs fresh thyme
for the vegetables
- 2 tablespoons refined coconut oil
- one recipe shiitake bacon (or tempeh bacon, browned and chopped)
- 1 teaspoons liquid smoke
- 1 1/2 cup carrots, chopped
- 1 cup pearl onions (frozen works great!)
- 1/4 cup water or vegetable stock
to serve
- mashed potatoes or crusty bread
- fresh chopped parsley
Instructions
to make the stew
- Preheat your oven to 350°F (175°C).
- Melt the vegan butter and olive oil in a large Dutch oven over medium heat.
- Add the sliced seitan, season with half the salt and pepper, and sear until golden brown on one side. Flip and brown the other side.
- Add the mushrooms, season with the remaining salt and pepper, and stir. Let them cook for a few minutes until they release moisture. If they start sticking, add a splash of broth and stir.
- Stir in the shallots and cook for a few minutes until softened. Add the minced garlic and cook for another minute.
- Sprinkle in the flour, stirring until the seitan and mushrooms are well coated.
- Increase the heat slightly and pour in the entire bottle of red wine. Add the bay leaves and thyme, stirring to combine.
- Cover with a lid and place in the oven. Let it cook for 1 1/2 hours, allowing the flavors to deepen into a rich, velvety sauce.
for the vegetables
- When the stew has about 45 minutes left, heat a small Dutch oven over medium heat.
- Melt the coconut oil and add the vegan bacon, liquid smoke, carrots, pearl onions, and vegetable stock.
- Reduce the heat to low, cover with a lid, and cook for 20-30 minutes until the vegetables are tender. Remove from heat.
to serve
- Remove the stew from the oven and discard the thyme sprigs and bay leaves.
- Ladle the seitan bourguignon into bowls and top with the prepared vegetables.
- Serve with mashed potatoes or crusty bread, and sprinkle with fresh chopped parsley for a perfect finish.
Notes
- Use refined coconut oil to avoid any unwanted coconut flavor in the dish.
- Make it ahead! The flavor gets even better after a day in the fridge—allowing the stew to meld and deepen.
- Storage: Let cool completely and store in an airtight container in the refrigerator for 3-4 days.
- Freezing: This stew freezes well for up to 3 months. Transfer to a freezer-safe container and thaw in the fridge overnight before reheating.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of vegetable broth if needed to loosen the sauce.
- Serving suggestions: Pair with mashed potatoes, crusty bread, or garlic confit for the ultimate comfort meal.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Dinner
- Method: Baked, Seared
- Cuisine: French
This post was originally published in 2017, and updated in 2025.
