I have to confess that when I was asked to make this Vegan No Beef Bourguignon I looked back over past recipes here on my blog to get some inspiration and to see if I had a recipe that I could adapt, and oh boy did I cringe !!! I found this https://www.gelsominascucina.com/2010/06/my-gorgeous-husband-ben-boeuf-bourguignon.html , how funny and cringey is that post, times have definitely moved on since then and like husbands, recipes are easily replaced and most definitely improved on 😂😉.
Today was the perfect day to make this, it has been a stunning autumn day and I have spent most of it outside, it has been heavenly, getting up to mischief, exploring, just enjoying the last of the sunshine before winter really sets in.
As you can see, we had quite an adventure, this abandoned building was full of hidden surprises, it is exciting and exhilarating exploring these long forgotten buildings, you can’t help but wonder who has been there before you, does it hide any dark secrets. This particular house was so pretty from the outside but extremely creepy with in.
But anyway, back to the blog post, as you will of read on previous posts I am now following a plant based diet, autumn is my favourite season and I love nothing more than getting cosy, lighting candles, snuggling under a blanket and sharing hearty comfort food with the ones I love, so I have been adapting recipes to suit our new lifestyle and dietary requirements, this vegan no beef bourguignon definitely came up trumps and was a great success, just what we needed after our day of adventures.
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So hope you enjoy this new and updated recipe and I am already looking forward to next weekends adventures and hopefully will be cooking something gorgeous for my loved ones to post for all my lovely readers. Enjoy your week and hope you all have fun, life is to short not to.
Love Di 💋
400g Young Jackfruit pieces, I used Tivall beef style pieces as I’m not a fan of Jackfruit
500 Button Mushrooms
2 Carrots, sliced thick
400g Shallots
3 cloves of Garlic minced
4 Tbsp of Vegan Butter, I use Flora, it’s so good
3 Tbsp Plain Flour
1 1/2 Tbsp Tomato Paste
1 1/2 tsp Dark Soy Sauce (for colour )
1 1/2 cups Red Wine
1 1/2 cups Vegan Beef-less Broth, I just used vegetable stock as that’s all I had.
1 1/2 tsp Fresh Thyme
2 Bay Leaves
In a large dutch oven style pot, melt 2 Tbsp of vegan butter on medium heat. Sauté the shallots for about 5 minutes or until they soften and have browned a bit. Remove them from the pot and set aside.
To the same pot sauté the mushrooms with 1/2 tsp of thyme until they start to break down, about 3-5 minutes. Remove them from the pot and set aside.
To the same pot, add the additional 2 Tbsp of vegan butter, carrots and remaining thyme and cook for about 5 minutes. Add in the jackfruit or Tivall and garlic and continue cooking for another few minutes until the garlic becomes fragrant. Add in the flour and mix until everything is well coated. Continue cooking for 1-2 minutes to get rid of the raw flour taste.
Add in the broth/stock, wine and use the liquid to scrape up any brown bits that have formed while cooking. Add in the tomato paste and mix until dissolved. Add the bay leaves, mix well and then cover the pot. Turn the heat to low and allow it to simmer for 20 minutes.
Once the mixture has simmered add in the cooked shallots , mushrooms and dark soy sauce Allow the Bourguignon to heat through and reduce slightly, about 10 to 20 minutes.
Serve with Mashed Potatoes, Dauphinois, warm crusty bread, seasonal vegetables.
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