I first decided I wanted to make a vegetarian version of boeuf bourguignon after watching the 2009 film, Julie and Julia. Dorky, I know, but they did a really good job at making it sound crazy delicious, so I had to. This classic dish is from the Burgundy region of France, which makes it sound fancy, but it actually used to be a peasant stew. My favourite part of this dish, obviously, is that It contains a ton of burgundy (bourguignon) red wine. I took a lot of inspiration from Julia Child’s recipe, but tweaked it to make up for the absence of meat.
Recipe makes approx. 4 servings
- 1 Package (approx. 350g) Extra Firm Tofu, cubed
- 1 Package of Soy Beef Protein (I used Gardein Beefless Tips)
- 15 pearl onions, peeled
- 2 carrots, chopped
- 3 cloves of garlic, finely chopped
- 10 cremini mushrooms, halved
- 10 shiitake mushrooms, halved
- 1 tbsp tomato paste
- 1 tbsp all purpose flour
- 1 bouquet garni (3 sprigs of thyme, 5 sprigs of parsley, 2 bay leaves – tied together with string)
- 2.5 cups red wine (Burgundy is best, but pinot noir is a good substitute)
- 2.5 cups vegetable broth (I use my mushroom-vegetable broth)
- 3 tbsp butter
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- Black pepper to taste
- In a pan, lightly saute the cubes of tofu in olive oil on medium-high heat until golden brown. Remove once golden.
- In a pot or dutch oven, saute the golden tofu, soy protein, onions, carrots, and mushrooms in 2 tbsp butter on medium-high heat, until lightly browned (approx. 10 minutes)
- Add the garlic and saute for another 5 minutes.
- Add the vegetable stock, wine, tomato paste, bouquet of herbs, 1/2 tsp salt and 2 pinches of back pepper. (The vegetables/ protein should be covered with stock/wine)
- Simmer on medium heat for approx. 1.5 hours.
- In a small bowl, melt 1 tbsp butter and add flour to make a thin paste. Slowly stir into the stew.
- Continue to simmer until it is at your desired thickness.
- Serve on top of egg noodles, mashed potatoes or toasted French baguette slices and enjoy 🙂