What is 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.

What’s the difference between bourguignon and stew?

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.

What’s a substitute for red wine in mushroom bourguignon?

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.

Vegan Bourguignon With Seitan | Olives for Dinner

Name: Vegan Bourguignon With Seitan
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: French
Ingredients: 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; 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; mashed potatoes or crusty bread; fresh chopped parsley

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

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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