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–+ servings
Vegan Beef Bourguignon reteta de post

Vegan Bourguignon

You won't believe how close this vegan beef bourguignon tastes to the classic French original! A rich, comforting red-wine stew with textured soy protein, smoky tofu and mushrooms that's ready in about 75 minutes.
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 the spices and vegetable broth. Soak the TSP slices in this mixture for at least an hour, preferably overnight.
  • Next, make the vegan bacon.
  • Heat the olive oil in a skillet over medium heat. Add the sliced tofu, smoked paprika, and 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 over medium heat. They 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, then add the TSP slices.
  • Sprinkle over the flour and give it a stir.
  • Add the red wine, stir, and add the cooked mushrooms.
  • Add the vegetable broth, tomato paste, salt and pepper, and the bouquet garni.
  • Cover and let it cook in the oven for about 40 minutes, until the vegetables are tender.
  • When the stew is ready, add the tofu bacon and serve.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; the flavour deepens overnight. Serve over mashed potatoes, creamy polenta or with crusty bread to soak up the sauce.