By Tamasin Noyes on Dairy-Free Recipes, Entrees
The name sounds fancy, but this vegan bourguignon is easy, delicious and one of those dishes that tastes complex without being complicated. Unlike classic beef bourguignon, there’s no braising, so it needs minutes, not hours, to prepare. Nevertheless, it’s special enough for a romantic dinner (wine and chocolate in one!), or cozy enough for a chilly night with family. And yes, it really is beef-free, dairy-free, and plant-based.
Vegan Bourguignon Easily Stirs Up Dinner Traditions
This vegan bourguignon became a Valentine’s Day tradition for Tamasin Noyes, aprolific cookbook author. But she finds herself making it often, even after the beloved holiday. She refers to this comforting plant-based dish as modern bistro fare. Tami shared this recipe with us way back in 2011, but we’ve since updated her recipe and this post. I also have answers to some recipe FAQs.
What Should I Serve Vegan Bourguignon with?
Tami serves it in puff pastry, which is typically dairy-free and vegan, and sold frozen at most grocers. You could alternatively serve it over rice, pasta, roasted potatoes, or evendairy-free mashed potatoes. In the version pictured, Tami served grilled cauliflower slices and sautéed greens with red bell peppers on the side. This dish would also pair well with fresh steamed broccoli or a side salad to balance the richness. And of course, you can serve it with a nice bottle of red wine.
What is Seitan?
It’s a meaty vegan protein that’s made from gluten, and is popular in Asian countries and with Buddhists. You can find it in natural food stores and many mainstream grocers. It’s sold refrigerated with other plant-based meat substitutes.
What Can I Substitute for the Seitan?
The closest alternative would be tempeh, which is a fermented soy product. It does have a more pronounced taste. You could use extra-firm tofu for a different vibe. Or, you could simply go with chickpeas, white beans, meaty portobello mushrooms, or even a mushroom mix for a vegan mushroom bourguignon. These substitutions will lend a different taste and textural vibe, but should still be delicious.
How Can I Make Gluten-Free Vegan Bourguignon?
Use one of the alternatives listed above for the seitan, and substitute your favorite gluten-free all-purpose flour blend for the all-purpose flour. If you need another option, leave a note in the comments.
What Type of Red Wine Should I Use?
Burgundy wine would be the most traditional for this dish. But a medium-bodied Cabernet Sauvignon or Merlot should also work well.
Is the Chocolate Necessary?
Typically, beef adds richness to bourguignon. In this case, the touch of chocolate adds richness and helps to create a solid base with the tomato juice and red wine. Don’t worry, it won’t taste like chocolate sauce! Even if you increase the chocolate to 2 tablespoons,
What Type of Chocolate Should I Use?
You can use dark or semisweet chocolate. And it doesn’t have to be chocolate chips. You can chop a tablespoon or two of a dark chocolate bar for this vegan bourguignon. Just don’t substitute cocoa powder for the chocolate. You need the fat from the cocoa butter (yes,it’s dairy free!) in chocolate to help round out the flavor and consistency.
Where’s the Onion and Garlic?
Tami uses shallots instead of onions. You can substitute mince yellow or white onion for the shallots, if preferred. This vegan bourguignon isn’t authentic. It’s a unique, plant-based take on the classic that doesn’t need the pungency of garlic.
Can I Substitute Dried Herbs for the Fresh Herbs?
In this recipe, I would stick with fresh, if you can. If you must substitute dried thyme, use just 1/2 teaspoon. Dried parsley really just adds color, so you could omit it. If you have other fresh herbs available, rosemary, basil, or oregano would work as alternatives to the thyme.
Special Diet Notes: Vegan Bourguignon
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, plant-based, vegan, and vegetarian. Be sure to choose the dairy-free chocolate chips, butter alternative, and wine that suit your dietary needs.
Vegan Bourguignon
This meat-free, dairy-free version of a French classic gains subtle richness, and a hint of romance, from the addition of a little chocolate. I serve it over puff pastry, but it's also tasty over rice, potatoes, or pasta.
Author: Tamasin Noyes
Recipe type: Entree
Cuisine: French
Serves: 2 servings
Ingredients
- 1 tablespoon olive oil
- 8 ounces seitan, cubed
- ⅛ teaspoon + ½ teaspoon salt, divided
- ⅛ teaspoon + ¼ teaspoon black pepper, divided
- ½ tablespoon dairy-free buttery spread
- ½ cup minced shallots
- ¼ cup diced carrots
- 2 tablespoons minced celery
- ½ cup cremini mushrooms, quartered
- 2 tablespoons all-purpose flour
- ½ cup dry red wine
- ¾ cup tomato juice
- 1 tablespoon dairy-free chocolate chips (see Chocolate Note below)
- 2 teaspoons minced fresh parsley
- ½ tablespoon minced fresh thyme
Instructions
- In a large cast iron skillet, heat the oil over medium heat. Add the seitan cubes and season with the ⅛ teaspoon salt and ⅛ teaspoon pepper. Cook, stirring occasionally, until browned, about 5 minutes. Remove the seitan to a bowl.
- Add the butter alternative, shallots, carrots, and celery to the skillet. Cook the vegetables for about 3 minutes, or until fragrant.
- Add the mushrooms, flour, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper, and sauté for 3 minutes to cook the flour.
- Add the cooked seitan, wine, tomato juice, chocolate, parsley, and thyme. Cook, stirring often, for about 10 minutes to blend flavors. If the mixture is too thick, add an additional tablespoon or two of tomato juice.
- Taste and add more seasonings, if needed.
Notes
Chocolate Note: One tablespoon of chocolate chips just lends richness and depth to the overall taste. Use 2 tablespoons if you want a more pronounced chocolate flavor. See our Dairy-Free Chocolate Chips Guide for brands.
Puff Pastry Option: Thaw 1 sheet of puff pastry, then preheat your oven to 400ºF. Roll the pastry dough out on a lightly floured surface to remove any cracks from the folds. Using a 4-inch cookie cutter (or freehand) cut 4 rounds, squares, or hearts. (You will have leftover dough. It’s fun to cut smaller hearts to decorate the plate, if you want.) Transfer the cut pastry to a baking sheet, and bake for 10 to 12 minutes, or until nicely golden. Transfer the puff to a cooling rack to cool. When cool, gently split the tops from the bottoms. Place the pastry bottoms on two plates, spoon one-fourth of the vegan bourguignon on each, then top with the pastry tops.
Nutrition Information
Serving size:½ recipe Calories:399 Fat:12.5g Saturated fat:2.6g Carbohydrates:37.7g Sugar:10.8g Sodium:754mg Fiber:4.1g Protein:23.9g
