Vegan Beef Burgundy (Bourguignon)

Ingredients

• 8 oz Dried soy curls
• Water (For rehydrating the soy curls; amount not specified)
• 2 cup Vegan beef broth (Or vegetable broth; for the soy curls)
• 1 tbsp Vegan Worcestershire sauce
• 2 tbsp Mushroom seasoning (Author used Imperial Taste brand; or use 2 tsp miso paste)
• 2 tbsp Gravy browning sauce (Gravy Master, or Kitchen Bouquet)
• 1 lb Mushrooms (Halved or quartered)
• 2 cup Onions (Diced)
• 8 oz Pearl onions (Optional; peel before cooking)
• 2.5 Large carrots (2–3 carrots, sliced; midpoint used for nutrition and grams)
• 4 cloves Garlic (Minced)
• 0.25 cup Vegan butter
• 1 tbsp Tomato paste
• 2 tbsp Nutritional yeast
• 2 tbsp Mushroom seasoning (Author used Imperial Taste brand; or use 2 tsp miso paste)
• 0.25 cup Flour
• 3 cup Vegan beef broth (Or vegetable broth; for the stew)
• 2 cup Dry red wine (Burgundy or Pinot Noir; see source notes for wine substitution guidance)
• 5.5 sprig Fresh thyme (5–6 sprigs; tie together with twine if possible)
• 2 Bay leaves
• 1 tbsp Cornstarch (For the slurry)
• 2 tbsp Water (For the cornstarch slurry)
• Salt (To taste)
• Black pepper (To taste)
• Olive oil (A little, for cooking the pearl onions; amount not specified)

Steps

1. 1

   Cover the soy curls with water and leave them to rehydrate for 10–15 minutes. Drain them, then squeeze out as much water as possible.

2. 2

   Set a skillet over medium heat and add the drained soy curls. Cook for about 5 minutes to dry them out further.

3. 3

   Add the broth, vegan Worcestershire, mushroom seasoning, and browning sauce to the skillet. Stir to combine.

4. 4

   Continue cooking until most of the liquid has reduced and the soy curls are a deep brown. Add more browning sauce if desired. Set aside and reserve.

5. 5

   Preheat the oven to 350°F (175°C). Set a Dutch oven or large ovenproof pot over medium heat and add the mushrooms without oil. Avoid crowding the pot; cook in two batches if needed.

6. 6

   Cook the mushrooms for 10–12 minutes, stirring occasionally, until they have released most of their liquid and are browned. Set aside and reserve.

7. 7

   If using pearl onions, peel them. The source suggests cutting off the top and root, microwaving them for about 1 minute, then peeling once cool enough to handle.

8. 8

   Add a little olive oil to the pot, then add the pearl onions. Cook for 6–8 minutes, until softened slightly and colored. Set them aside with the mushrooms.

9. 9

   Add the vegan butter to the pot and let it melt.

10. 10

    Add the diced onions and sliced carrots. Cook, stirring occasionally, for 10–12 minutes, until softened and the onions are translucent.

11. 11

    Add the minced garlic and cook for 1 minute.

12. 12

    Add the tomato paste, nutritional yeast, and mushroom seasoning. Stir to combine.

13. 13

    Add the flour and stir to combine. Cook for 1 minute to remove the raw-flour flavor.

14. 14

    Pour in the broth and red wine, then stir to combine.

15. 15

    Add the reserved mushrooms, pearl onions, and soy curls. Add the thyme and bay leaves. Taste and adjust the seasoning with salt and pepper.

16. 16

    Cover the pot with its lid and bake at 350°F (175°C) for 45 minutes.

17. 17

    Remove the pot and check the thickness. If the stew seems thin, stir in the cornstarch mixed with water, cover the pot, and return it to the oven for 15 minutes.

18. 18

    Remove the pot from the oven and let it cool for 10 minutes. Serve; the source suggests mashed potatoes alongside.

Notes

The pearl onions are optional. Burgundy wine or Pinot Noir is recommended; the source says wine can be replaced with additional vegan beef or vegetable broth, though the flavor will differ. Serve with mashed potatoes. The source does not specify how much olive oil to use.

Nutrition per serving

• vegan
• plant-based
• dinner
• main
• oven-baked
• comfort food
• French-inspired