Vegan Beef Bourguignon

You won’t believe how incredibly similar this vegan beef bourguignon is to the original French recipe! Give it a try and enjoy a delicious, comforting French stew recipe. 

Beef bourguignon or boeuf bourguignon in French is a popular French dish originating from the Burgundy region, situated in the eastern part of France. Burgundy is a culinary paradise from which world-known dishes such as escargots, coq au vin, escargot, and pain d’épices were born.

Vegan Beef Bourguignon

This popular recipe is basically a stew made with braised beef in red wine, Burgundy wine being used traditionally, and flavored with onions, garlic, mushrooms and a bouquet garni. Also, bacon is added before serving, right after the stew is cooked.

Beef bourguignon may sound fancy but it was actually a peasants’ dish which nowadays has become a refined haute cuisine meal. Even though this meal is meat-based, it doesn’t mean it can’t be successfully modified and made vegan! With so many amazing meat replacements available in stores, such as TSP, mushrooms, tofu, seitan and more, it’s almost impossible not to get it right.

Vegan Beef Bourguignon recipe

To mimic the texture of beef as much as possible, I decided to use TSP – textured soy protein in the form of slices. You can also find it as granules, which is amazing to make ground beef recipes like this Bolognese sauce, or soy chunks which I frequently use when I want to replace chicken in some recipes, like this delicious Tikka Masala.

Just by looking at these photos, can you believe this vegan beef bourguignon is 100% meat-free?! I promise you can even fool your non-veg friends into believing this is the real thing. 🙂

Vegan Beef Bourguignon with soy

I mentioned above that for making this vegan beef bourguignon you will need a bouquet garni. But what is a bouquet garni?!

It is simply a bouquet of herbs tied with a string. Thyme, bay leaves, and sage are frequently used. A bouquet garni is used to flavor soups, stocks, stews and casseroles and it is removed right before serving the meal. You can also make a bouquet garni with other herbs like basil, rosemary, tarragon, and more!

how to make Vegan Beef Bourguignon

Hope you’ll enjoy this vegan beef bourguignon recipe as much as I did. You may have to spend some time in the kitchen but trust me, it is SO worth it! 🙂

Vegan Beef Bourguignon stew recipe
Vegan Beef Bourguignon reteta de post

Vegan Bourguignon

You won’t believe how incredibly similar this vegan beef bourguignon is to the original French recipe! Give it a try and enjoy a delicious, comforting French stew recipe.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Choose Serving Size 6

Ingredients 

For the “beef”:

  • 100 g textured soy protein slices
  • 300 ml vegetable broth or water
  • 1 cup hot water
  • ½ tsp salt
  • ½ tsp ground pepper
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp chili powder
  • ½ tsp coriander
  • ½ tsp mustard powder
  • 1 tsp brown sugar
  • ½ tsp cumin powder

For the “bacon”:

  • 200 g smoked tofu
  • 1 tsp smoked paprika

For the bourguignon:

  • 2 carrots sliced
  • 1 onion sliced
  • 250 g button mushrooms sliced
  • 1 bouquet garni – with thyme rosemary, bay leaf
  • 250 ml dry red wine
  • 1 tsp tomato paste
  • 2 cloves garlic crushed
  • 250 ml vegetable broth
  • salt and ground pepper to taste
  • 1 Tbsp flour
  • olive oil for frying

Instructions

  • Let’s start by making the vegan beef.
  • In a medium pot, combine hot water with spices and veggie broth. Soak in the TSP slices for at least an hour, preferably overnight.
  • Next, make the vegan bacon.
  • Heat the olive oil in a skillet, over medium heat. Add sliced tofu, smoked paprika, salt, and pepper to taste and fry until the tofu is crispy on both sides. Set aside.
  • In the same skillet, add the mushrooms and fry until tender, stirring occasionally for about 7 minutes. Set aside.
  • Use the heated skillet to fry the soaked TSP slices, previously drained, for about 3 minutes, on medium heat. The should be slightly crispy on both sides.
  • Preheat the oven to 200C/400F.
  • In a large, oven-friendly pot, heat some olive oil over medium heat. Add the sliced onions, carrots and crushed garlic. Stir-fry until the onion is translucent. Add the TSP slices.
  • Sprinkle the flour and give it a stir.
  • Add the red wine, stir and add the cooked mushrooms.
  • Add veggie broth, tomato paste, salt and pepper and the bouquet garni.
  • Cover and let it cook in the oven for about 40 minutes, until the veggies are tender.
  • When the meal is ready, add the tofu bacon and serve.

If you make this, please leave a review and rating if you liked this recipe! ★★★★★

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18 Comments

    1. Hi Sophie. I cooked with jackfruit only once, I don’t have experience with it, but you can surely give it a try. Just use it like you would use TSP in this recipe, except for the boiling part if you use it canned.

  1. This looks incredible, but I don’t see any measurements for the spices in the Bouquet Garni. I don’t want to “wing it” on spices, and I was wondering if you could give some specific amounts on the thyme, rosemary, and bay leaf?

  2. 5 stars
    I made this for lunch, and it is surprisingly delicious. I’m not vegan, but eat mostly vegan. Still, I like to eat some hearty beef stews. I made this dish to see if I could find a substitute. I’ve made a couple of faux beef stews and they often seemed to be lacking in flavor. This recipe is awesome though! Tastes very meaty.

  3. 5 stars
    This was delicious! I am not a vegan but my daughter is so wanted to make something different for her (other than the “go-to” frozen stuff). This is one of my favorite fall/winter stews and this vegan version did not disappoint. My first time using TVP, soaked overnight, followed the recipe (deleted the bacon step) and lower temp/slow cooked a bit longer and it was so yummy! I did also add a package of frozen peas the last 20 minutes, like the texture and color to the dish. Served over vegan mashed potatoes, huge hit. Husband couldn’t believe wasn’t a filet cut of beef! Can’t wait to try some more of recipes for her (and myself)!

    1. Hi, Shery! I’m so glad you and your family liked the recipe! TVP/TSP is pretty amazing as a meat replacement. I have a bunch of other recipes on my blog using it. It makes me so happy to hear that even you and your husband loved it even if you’re not vegan. Hope it will encourage you to add more plant-based meals to your diet. 🙂 Hugs!

  4. 5 stars
    Unbelievably delicious! Can’t wait to try some other recipes from your site as well :)Thank you Ruxandra!

  5. 5 stars
    My husband couldn’t believe this was not made with meat. It was perfect! Well worth the time spend in the kitchen.

    1. @Ruxandra, I am not familiar with TSP being available in slices. Where do you buy it? Cannot wait to try this.