VEGAN BOURGUIGNON

Name: VEGAN BOURGUIGNON
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European
Ingredients: ½ cup vegan butter; 5 yellow onions diced; 500g plant-based beef (I'm using @fablefoodco); 4 carrots; 4 spring fresh thyme; 2 bay leaves; 250g small button mushroom; 6 cloves diced garlic; ½ cup flour; 4 cups vegetable or plant-based beef stock; 3 cups of red wine; Salt + pepper; Freshly chopped parsley

8 steps

Prep:20minCook:40min

Today is a very special day. It’s “La Fête Nationale”, also known as French national day or Bastille day. It also marks the 5-year anniversary of when I first went vegan. I’m so happy to share this incredible recipe (if I say so myself 😂) to celebrate. For me, this bourguignon illustrates how far plant-based options have come and how there is really no need to compromise on taste, even for traditional French cuisine, which is known for being very heavy in meat and dairy. To create this recipe, I enlisted the help of my lovely Mamie (grandma in French), who sent out the instructions on how she usually makes it at home. I love being able to share food and traditions with my family.

Updated at: Thu, 17 Aug 2023 06:03:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories550 kcal (28%)

Total Fat29.4 g (42%)

Carbs30.9 g (12%)

Sugars8.2 g (9%)

Protein18.9 g (38%)

Sodium996.4 mg (50%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

½ cupvegan butter

5yellow onions

diced

500gplant based beef

4carrots

4 springfresh thyme

2bay leaves

250gbutton mushroom

small

6 clovesgarlic

diced

½ cupflour

4 cupsvegetable stock

3 cupsred wine

Instructions

Step 1

Dice the onions. Add to a pot on medium heat with the butter and cook for 5 minutes until translucent.

Step 2

In the meantime, wash and chop the carrots. Halve the mushrooms (chop in quarters if you are using bigger mushrooms). Finely dice the garlic.

Step 3

Add the plant-based beef to the pot and cook for 5 minutes, stirring regularly.

Step 4

Add the carrots, garlic, mushroom, thyme and bay leaves. Add a pinch of salt and pepper. Cook for another 5 minutes. Use the broth to de-glaze the pot if necessary.

Step 5

Add the flour and stir well for a couple of minutes. Add the rest of the stock and the wine. Stir well, lower the heat and cook covered for 20 minutes.

Step 6

Cook for a further 20 minutes uncovered. Stirring regularly.

Step 7

Add salt to taste. Remove the bay leaves and thyme.

Step 8

Serve with fresh chopped parsley and mashed potato or pasta.

View on plantbaes.com

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