Can I make this recipe gluten-free?

Yes, you can make vegan beef Bourguignon gluten-free by substituting seitan with a gluten-free meat alternative, such as jackfruit or mushrooms, and using a gluten-free all-purpose flour blend for thickening the sauce.

What can I use instead of red wine?

If you prefer not to use red wine, you can substitute it with a combination of vegetable broth and a splash of balsamic vinegar or red wine vinegar to mimic the acidity and depth of flavor that wine contributes to the dish.

Can I prepare this dish in advance?

Absolutely! This dish tastes even better the next day as the flavors have more time to meld together. Simply prepare as directed, allow to cool, and store in the refrigerator. Gently reheat on the stove when ready to serve.

Is there a substitute for vegan butter?

Yes, if you don't have vegan butter, you can use an equal amount of olive oil or any other plant-based oil that you prefer. The goal is to provide fat for sautéing and to add richness to the dish.

How can I thicken the Bourguignon sauce if it's too thin?

If your sauce is too thin, you can remove a cup of the stew, blend it with a hand blender, and stir it back into the pot. Alternatively, you can simmer the stew uncovered for a few extra minutes to reduce and thicken the sauce.

Can this recipe be frozen?

Yes, this vegan beef Bourguignon freezes very well. Cool the stew completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.

What are the best side dishes to serve with Vegan Beef Bourguignon?

This dish pairs wonderfully with mashed potatoes, crusty bread for dipping, rice pilaf, roasted garlic bread, or buttered noodles. These sides complement the rich flavors of the bourguignon and make for a filling meal.

Ultimate Vegan Beef Bourguignon Recipe: Comfort Food Redefined

Description

This vegan beef Bourguignon with seitan recipe is so fun to make and smells and tastes amazing! This recipe is heavily adapted from Jacques Pépin’s version. Enjoy making this on a cold day when surrounded by the warmth of the oven and amazing aromas feels nice.

Ingredients

for the stew

1 TB vegan butter
1 TB olive oil
12 oz. seitan, sliced
16 oz. brown mushrooms, quartered
1 tsp salt, divided
1 tsp pepper, divided
1 cup sliced shallots
1/2 head garlic, minced
1 TB all-purpose flour
one bottle of cabernet sauvignon
2 bay leaves
a few sprigs of thyme

for the vegetables

2 TB refined coconut oil
one recipe shiitake bacon (or tempeh bacon, browned and chopped)
1 tsp liquid smoke
1 1/2 cup carrots, chopped
1 cup pearl onions (I used frozen)
1/4 cup water or vegetable stock

to serve

mashed potatoes or crusty bread
fresh chopped parsley

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Instructions

to make the stew

Melt the vegan butter and olive oil in a large Dutch oven over medium heat.
Place the seitan slices into the pot, season with half the salt and pepper, and allow to brown on one side. Flip and brown the other side.
Add the mushrooms to the pot, season with the remaining salt and pepper and stir. After a few minutes, they will release a lot of moisture. If you find them sticking, add a little splash of broth and stir.
Preheat your oven to 350.
Add in the shallots and allow to soften for a few minutes, then add in the minced garlic and stir.
Allow to soften for a few minutes more, then add the flour and stir until the seitan and mushrooms are well coated.
Increase the heat a bit. Add in the entire bottle of wine, bay leaves and thyme and give it a stir.
Cover with a lid and place into the oven to cook for 1 1/2 hours.

for the vegetables

When you have about 45 minutes left on the stew cook time, place a smaller Dutch oven on the stovetop over medium heat and add the coconut oil.
Place the chopped vegan bacon, liquid smoke, carrots, onions, and stock into the pot.
Reduce the heat to its lowest setting, cover with a lid, and allow to cook and soften for 20-30 minutes. Remove from the heat.

to serve

Remove the stew from the oven and remove the thyme sprigs and bay leaves.
Place the desired amount of stew into bowls and top with the vegetables.
Serve with mashed potatoes or crusty bread and garnish with fresh chopped parsley.

Notes

It’s important to chose refined coconut oil here to avoid a coconut flavor.
This can be made and served immediately but tastes best when allowed to sit in the refrigerator for a day or two and reheated on the stovetop. A perfect + quick weeknight meal.
Serve with crusty bread or mashed potatoes with homemade garlic confit for a heavenly meal!

Prep Time: 15 minutes
Cook Time: 105 minutes
Category: Dinner
Method: Baked, Seared
Cuisine: French