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Boeuf Bourguignon Vegan

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A plant-based twist on the classic French dish, Boeuf Bourguignon, made with hearty vegetables and rich red wine.

Ingredients

Scale
  • 1 pound mushrooms, sliced
  • 2 cups carrots, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups potatoes, diced
  • 2 cups vegetable broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon thyme
  • 1 teaspoon bay leaves
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions and garlic, sauté until translucent.
  3. Add mushrooms and cook until browned.
  4. Add carrots and potatoes, stir to combine.
  5. Pour in red wine and scrape any browned bits from the bottom.
  6. Add vegetable broth, tomato paste, soy sauce, thyme, bay leaves, and black pepper.
  7. Bring to a boil, then reduce heat and simmer for 30-40 minutes.
  8. Remove bay leaves before serving.

Notes

  • For a richer flavor, let the stew sit overnight in the refrigerator before reheating.
  • Serve with crusty bread for dipping.

Nutrition

Find it online: https://michaelskueche.de/boeuf-bourguignon-vegan/