What a delight to finally have created a vegan bourguignon recipe which I am really pleased with. It all started with a request from one of my Instagram followers.
The request / challenge was;
‘I am a flexi-veggie but trying to eat more and more veggie/vegan food. However, when it comes to this time of year, I start craving meat pies and hearty casseroles. The thing that gets my taste buds dribbling the most at this time of year is a good beef bourguignon simmering away in the oven. So my challenge for you is to come up with a vegan, or even veggie substitute for this rich and deeply satisfying French winter dish. Can’t wait to see what you come up with’
She had told me in another message that she does not like mushrooms, in any shape or form.
So, I started experimenting. Living in France where the classic beef bourguignon is a dish taken very seriously by the locals and French cuisine lovers. So I had to put all my efforts in to try and recreate the deep, rich, and complex flavours of a true bourguignon.
Mushrooms are known for their deep umami flavours. But as there are many people who have a dislike for mushrooms I wanted to come up with a bourguignon without the use of mushrooms. So I went for aubergine. 🙂 They have a beautiful, tender (almost meaty) texture, and aubergines soaks up all the flavours in which they are cooked.
So two times a winner.
I made some trials and ended up with two different bourguignons, one with mushrooms, and one completely without the use of mushrooms. I was very happy with the outcome of both of them. But the recipe in this post is actually a combination of the two of them. I took the best of both, while creating this recipe. But for those who don’t like mushrooms, it is very easy to leave them out, with the use of a little bit of miso paste.
Traditionally this dish is served with potato, but feel free to substitute them with rice or pasta. Dishes change as time changes, … and in my opinion that is okay! As long as you leave the red wine in. 🙂
Vegan Bourguignon and wine
Red goes with red. This dish would beautifully pair with a nice deep, powerful red. Even though the dish traditionally comes from Burgundy. I wouldn’t necessarily pair it with a Burgundy wine. More so with a deep Rhone-blend (Syrah, grenache, mouvedre) full of black fruit flavours. A good bordeaux or a characterful red from Faugeres would also match nicely.
I hope you enjoy this recipe as much as I do. I love to see your creations, please make sure to add @haricoco1 to your instagram post of this recipe. Vive la France! Sante!
I have posted & linked my Bourguignon recipe also to #cookblogshare