Vegan Bourguignon
Prep time
Cook time
Total time
This meat-free, dairy-free version of a French classic gains subtle richness, and a hint of romance, from the addition of a little chocolate. I serve it over puff pastry, but it's also tasty over rice, potatoes, or pasta.
Author: Tamasin Noyes
Recipe type: Entree
Cuisine: French
Serves: 2 servings
Ingredients
- 1 tablespoon olive oil
- 8 ounces seitan, cubed
- ⅛ teaspoon + ½ teaspoon salt, divided
- ⅛ teaspoon + ¼ teaspoon black pepper, divided
- ½ tablespoon dairy-free buttery spread
- ½ cup minced shallots
- ¼ cup diced carrots
- 2 tablespoons minced celery
- ½ cup cremini mushrooms, quartered
- 2 tablespoons all-purpose flour
- ½ cup dry red wine
- ¾ cup tomato juice
- 1 tablespoon dairy-free chocolate chips (see Chocolate Note below)
- 2 teaspoons minced fresh parsley
- ½ tablespoon minced fresh thyme
Instructions
- In a large cast iron skillet, heat the oil over medium heat. Add the seitan cubes and season with the ⅛ teaspoon salt and ⅛ teaspoon pepper. Cook, stirring occasionally, until browned, about 5 minutes. Remove the seitan to a bowl.
- Add the butter alternative, shallots, carrots, and celery to the skillet. Cook the vegetables for about 3 minutes, or until fragrant.
- Add the mushrooms, flour, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper, and sauté for 3 minutes to cook the flour.
- Add the cooked seitan, wine, tomato juice, chocolate, parsley, and thyme. Cook, stirring often, for about 10 minutes to blend flavors. If the mixture is too thick, add an additional tablespoon or two of tomato juice.
- Taste and add more seasonings, if needed.
Notes
Chocolate Note: One tablespoon of chocolate chips just lends richness and depth to the overall taste. Use 2 tablespoons if you want a more pronounced chocolate flavor. See our Dairy-Free Chocolate Chips Guide for brands.
Puff Pastry Option: Thaw 1 sheet of puff pastry, then preheat your oven to 400ºF. Roll the pastry dough out on a lightly floured surface to remove any cracks from the folds. Using a 4-inch cookie cutter (or freehand) cut 4 rounds, squares, or hearts. (You will have leftover dough. It’s fun to cut smaller hearts to decorate the plate, if you want.) Transfer the cut pastry to a baking sheet, and bake for 10 to 12 minutes, or until nicely golden. Transfer the puff to a cooling rack to cool. When cool, gently split the tops from the bottoms. Place the pastry bottoms on two plates, spoon one-fourth of the vegan bourguignon on each, then top with the pastry tops.
Puff Pastry Option: Thaw 1 sheet of puff pastry, then preheat your oven to 400ºF. Roll the pastry dough out on a lightly floured surface to remove any cracks from the folds. Using a 4-inch cookie cutter (or freehand) cut 4 rounds, squares, or hearts. (You will have leftover dough. It’s fun to cut smaller hearts to decorate the plate, if you want.) Transfer the cut pastry to a baking sheet, and bake for 10 to 12 minutes, or until nicely golden. Transfer the puff to a cooling rack to cool. When cool, gently split the tops from the bottoms. Place the pastry bottoms on two plates, spoon one-fourth of the vegan bourguignon on each, then top with the pastry tops.
Nutrition Information
Serving size: ½ recipe Calories: 399 Fat: 12.5g Saturated fat: 2.6g Carbohydrates: 37.7g Sugar: 10.8g Sodium: 754mg Fiber: 4.1g Protein: 23.9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-bourguignon