No Beef Bourguignon

Photo by Ian McCausland

3 tbsp extra-virgin olive oil, split
3 tbsp vegan butter, split
2 yellow onions, diced
3 carrots, roughly chopped
2 stocks celery, chopped
4 garlic cloves, minced
1 cup red wine, split
3 small potatoes, cubed
¼ tsp smoked paprika
2 tsp garlic powder
2 sprigs fresh thyme, chopped
2 tbsp fresh parsley, chopped
½ tsp pepper
1 1/2 tsp salt
2 cups beef replacement, such as seitan or Gardein Beefless Tips
2 bay leaves
2 cups mushrooms, sliced thick
2 tbsp tomato paste
3 cups vegetable broth or vegan “beef” broth, split
½ tbsp soy sauce
1/4 cup flour
½ tsp corn starch

In a large pot, heat 1 tbsp of olive oil and 1 tbsp of vegan butter over medium heat. Stir in the carrots, celery, and onion. Season with salt and pepper. Cook until the onions become translucent (10 min). Add garlic and cook for 2 more minutes. Add ½ cup of the wine to deglaze the bottom of the pot. Add the potatoes and cook until the liquid starts to thicken (4–5 min).

Add 2 cups of stock and tomato paste. Mix together the garlic powder, thyme, parsley, and paprika and add to the pot. Bring to a simmer and then lower the heat. Add the bay leaf and cook on low for an hour or until the potatoes are tender.

Heat 2 tbsp olive oil in a non-stick pan on medium. Add mushrooms and sauté for 3–4 minutes. Add seitan or vegan “beef” tips and sauté with mushrooms to pick up their flavour.

After simmering for an hour, mix the flour, corn starch, and remaining wine and add to pot with 2 tablespoons of vegan butter; let simmer for 5 min. Add remaining stock (1 cup), soy sauce, the prepared vegan protein (seitan cubes or Gardein Beefless Tips), and mushrooms. Cook on low, uncovered, for 20 minutes. The mixture should begin to thicken. Season with salt and pepper to taste and serve with a thick piece of fresh bread.

Pair with: McManis Family Vineyards Cabernet Sauvignon, California, USA