beefless bourguignon

beefless bourguignon

yield: 6 to 8 servings

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beefless bourguignon

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ingredients

preparing your mise en place and starting the dish

  • 1 pkg gardein beefless tips
  • 2 tbsp grapeseed oil
  • 1 1/2 tbsp butter (or vegan option)
  • to taste Sea salt
  • to taste Black pepper
  • 1 cupportobello bacon or tempeh bacon, diced
  • 2 clovesgarlic
  • 2 mediumonions
  • 2 largecarrots

cooking the dish

  • 1/4 cup all-purpose flour
  • 2 tbsp tomato paste
  • 2 1/2 cups full bodied red wine
  • 2 sprigsfresh thyme
  • 2 sprigs fresh parsley
  • 1bay leaf

finishing the dish and serving

  • 1 recipe braised onions
  • 1 recipe sauteed mushrooms
  • to tastesea salt
  • to tastefreshly ground black pepper

preparing the marinade

  • 1/4 cup tamari or soy sauce
  • 2 tsp liquid smoke (mesquite preferably)
  • 3 tbsp maple syrup
  • 1 tbsp onion granules
  • to tastesea salt
  • to tasteblack pepper

prepping and marinating the mushrooms

  • 5 portobello mushrooms

sauteed mushrooms

  • 1 lb button or cremini mushrooms, quartered
  • 1 tbsp non-dairy butter
  • 1 tbsp grapeseed oil
  • to tastesea salt
  • 1/2 lemon
  • to tastefreshly ground black pepper

braised onions

  • 2 cups (8 oz) pearl onions
  • 1 1/2 tbsp non-dairy butter
  • 1 1/2 tbsp grapeseed or olive oil
  • 1/2 cup vegetable stock
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 2 sprigs fresh parsley
  • to tastesea salt
  • to tastefreshly ground black pepper

sauteed french green beans

  • 1 tsp per L/qt of water salt
  • 8 large handfuls small French beans
  • 5 large shallots
  • 4 large garlic cloves
  • 1 tbsp non-dairy butter
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt (for finishing)
  • 1/4 tsp freshly ground black pepper

beefless bourguignon

preparation

Beefless Bourguignon

This plant-based version of the classic French stew, Beef Bourguignon is simply delicious.

Serves: 6 to 8 Active Time: 1 hr 15 mins Total Time: 2 hrs 45 mins

Step 1: Preparing Your Mise en Place and Starting the Dish

To make the Beefless Bourguignon, first gather and prepare your mise en place.

To start the dish, heat a large deep-fry pan or an enamel cast iron pan over medium-high heat. 
Then add the oil and, non-dairy butter, followed by the beefless tips. 
Season with salt and pepper and let cook for 3 or 4 minutes, or until the tips are nicely browned. 
Remove the beefless tips and set aside while you cook the Portobello Bacon. 


Cook the mushroom bacon for a few minutes or until it starts to turn a nice golden brown. 
Remove and set aside. 


Heat the pan over medium heat and add the remaining oil, followed by the onions. 
Season the onions with a bit of salt and pepper and continue to cook until golden and translucent. 
Next add the garlic and cook for another 30 seconds or so, then add the carrots and let cook for a few more minutes.

Step 2: Cooking the Dish

Once the carrots have cooked slight, add the flour and stir to coat the ingredients in the flour. Next add the tomato paste and cook for another minute or so. 
Next, deglaze the pan with 1/2 cup of the red wine. 
Add about another cup or so of the red wine and about a cup or so of the dark vegetable stock. 
Stir to combine the ingredients and bring back up to a simmer. 
The exact amount of liquid added will ultimately depend on how much flour was used. Basically you want to add equal amounts of red wine and dark stock, until you reach a nice sauce-like consistency.

Next add the reserved mushroom bacon, followed by the bouquet garni. 
Let this simmer for 20 to 30 minutes, or until the raw flour taste has cooked out and the carrots are tender.

Step 3: Finishing the Dish and Serving

To finish the dish, add the reserved beefless tips and gently stir to combine. If the sauce seems a bit too thick, add a touch more stock to thin it out.

Lastly, remove the bouquet garni and add the Sautéed Mushrooms and Braised Onions and gently fold them into the stew. 
Once everything has fully heated through, taste one last time before seasoning before serving.
This Beefless Bourguignon is spectacular served with steamed green beans or Sautéed Green Beans and Pommes Parisienne. However, a variety of other sides, from mashed potatoes to a nice green salad, would also pair well with this delicious stew.

Portobello Bacon

Smokiness and sweetness come together in this delicious and creative plant-based bacon recipe. Serve on its own, in wraps or sandwiches or in any recipe that calls for a light smoky flavor.

Serves: 4 Active Time: 15 mins Total Time: 1 hr to 1 hr 15 mins

Step 1: Preparing the Marinade

Preheat the oven to 275°F (135°C).

To prepare the portobello bacon, first prepare the marinade. 
Mix together the maple syrup, liquid smoke, tamari, onion granules, salt and black pepper. Whisk well and set aside while you prepare the mushrooms.

Step 2: Prepping & Marinating the Mushrooms

5 portobello mushrooms

To prepare the mushrooms, using a small spoon, remove the gills from the inside of the mushroom. 
Next slice the mushrooms into approximately 1/4-inch-thick slices. Place the mushrooms into a shallow dish and pour the marinade over top, gently tossing the mushrooms to ensure they are fully covered in the marinade.

The mushrooms can either be slow baked in the oven or they can be dehydrated.

To bake, first lightly spray a non-stick sheet pan. Lay each slice of marinated mushroom on the tray, not overlapping them. Bake at 275°F (135°C) for up to 1 hour or until crisp.

Alternatively, you can dehydrate them by laying each marinated mushroom on the dehydrator screen and dry until crisp, about 6 to 8 hours at 115°F (46°C).

The mushrooms can also be sliced raw and then sautéed like lardon to add wonderful depth and flavor to many soups, sauces and vegetable stews.

Sautéed Mushrooms

Sautéed mushrooms make an excellent side dish and also add delicious flavor to many other dishes.

Serves: 4 Active Time: 15 mins Total Time: 15 mins

To cook the mushrooms, heat a large stainless-steel pan over high heat. As soon as the pan is hot, add the oil and butter. Once it has melted, immediately add the mushrooms and salt and squeeze the lemon juice over top.

Let the mushrooms cook until they release their moisture and turn golden brown. Toss the mushrooms from time to time so they color evenly.

Once the mushrooms are golden brown, taste for seasoning, adding salt and pepper to taste. Serve immediately or add to another recipe, as desired.


Braised Onions

Pearl onions are slowly braised in stock and fresh herbs.

Serves: 4 to 6 Active Time: 30 mins Total Time: 1 hr 10 mins

To prepare your mise en place, gather the butter, oil, stock and bouquet garni.

Heat a stainless-steel pan over medium-high heat. Add the oil and butter and sauté the onions for approximately 10 minutes or so or until golden brown. Make sure to roll the onions around in the pan from time to time so they color evenly.

Once the onions have colored nicely, add the stock and the bouquet garni.

Once the stock comes to a simmer, reduce the heat to low and cover with a lid. Let the onions braise for approximately 40 minutes or until almost all of the liquid has evaporated.

Once almost all of the liquid has evaporated and the onions are soft all the way through, remove the lid. Turn the heat back up to medium high and reduce most of the remaining liquid.

Remove the herbs and taste for seasoning. Serve immediately or use in another dish, if desired.

Sautéed French Green Beans

Tender green beans sautéed with shallots and minced garlic.

Serves: 8 Active Time: 15 mins Total Time: 25 mins

Bring a large pot of water to a boil and add the salt.

Prepare the beans by cutting off the stem (if necessary). If the beans are large, French the beans or cut them diagonally into bite-sized pieces.

Add the beans to the boiling water and blanch for about 2 to 3 minutes, or until the beans are still a little bit crunchy. Strain the beans.

Heat a large sauté pan over medium-high heat. Add the butter and oil. *Note: If desired, omit the butter or use a non-dairy butter instead. If omitting the butter, add a touch more oil.

Once hot, add the minced shallots and sauté for about 2 minutes or until they are translucent and start to brown slightly. Add the crushed garlic and cook for another 30 seconds, being careful not to burn the garlic.

Add the cooked beans to the pan and sauté for about 1 to 2 minutes, stirring to combine all of the ingredients. Season with salt and freshly ground black pepper. Cook until the beans are warmed through. Serve immediately.


comments (4)

  1. Trish |

    I just can’t get over how good your food is. I just recently became a vegan and yo make it so easy. I’m trying the beef bourguignon next.

    Thanks, Trish

  2. alex |

    Your recipes are set out in such a horribly confusing, complicated way. Why can’t you just set out the steps like a normal recipe?

  3. Eileen |

    I did make this recipe, and it was very tasty, but I too, found the recipe lay out VERY confusing. Also, I believe you have completely left out the vegetable stock (I had to guess at quantity) from the mise en place for the dish (veg stock is only mentioned in the prep for the braised onions)

  4. Gardein fan |

    YIKES! Excessively fussy.

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