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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.

The French Market Cookbook_ Vegetarian Recipes from My Parisian Kitchen

I recommend this cookbook!

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.

Vegan Beef Bourguignon

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.

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 Bourguignon recipe

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!

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 mushroom Bourguignon

Yield: 6+

Vegan Bourguignon

Vegan Beef Bourguignon reteta vegana

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


  • For the “beef”:
  • 100g (1 cup) textured soy protein, slices
  • 240ml (1 cup) vegetable broth
  • 240ml (1 cup) hot water
  • ½ tsp sea 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”:
  • 250g (1 cup) smoked tofu
  • 1 tsp smoked paprika
  • For the bourguignon:
  • 2 medium carrots, sliced
  • 1 large onion, sliced
  • 250g (2 cups) button mushrooms, sliced
  • 1 bouquet garni - with thyme, rosemary, bay leaf
  • 360ml (1 ½ cup) dry red wine
  • 1 tsp tomato paste
  • 2 cloves garlic, crushed
  • 240ml (1 cup) vegetable broth
  • salt and ground pepper, to taste
  • 1 Tbsp flour
  • olive oil, for frying


  1. Let's start by making the vegan beef.
  2. In a medium pot, combine hot water with spices and veggie broth. Soak in the TSP slices for at least an hour, preferably overnight.
  3. Next, make the vegan bacon.
  4. 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.
  5. In the same skillet, add the mushrooms and fry until tender, stirring occasionally for about 7 minutes. Set aside.
  6. 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.
  7. Preheat the oven to 200C/400F.
  8. 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.
  9. Sprinkle the flour and give it a stir.
  10. Add the red wine, stir and add the cooked mushrooms.
  11. Add veggie broth, tomato paste, salt and pepper and the bouquet garni.
  12. Cover and let it cook in the oven for about 40 minutes, until the veggies are tender.
  13. When the meal is ready, add the tofu bacon and serve.

Nutrition Information



Amount Per Serving Calories 237Total Fat 9.6gCarbohydrates 18.8gProtein 18.8g

Did you make this recipe?

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Vegan Beef Bourguignon stew


Friday 13th of January 2023

Do you have any good recommendations as a substitute for the tomato paste?


Friday 3rd of February 2023

Hi Dominique! You could use sweet paprika.


Friday 16th of September 2022

Hi! Any special instructions for making this with jackfruit instead of the Tsp? Thanks!


Tuesday 15th of November 2022

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.


Saturday 8th of August 2020

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?


Thursday 3rd of September 2020

Thank you! 3-4 sprigs of each should be fine.

Diana Abbott

Saturday 27th of October 2018

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.

Ruxandra Micu

Monday 5th of November 2018

Hi, Diana! So glad you liked it! I am in love with TSP. You should try my other TSP recipes on the blog. You can't even tell they're vegan! :D

Shery Harrison

Monday 22nd of October 2018

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)!

Ruxandra Micu

Thursday 25th of October 2018

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!

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