This Vegan Seitan "Beef" Bourguignon comes together in one pot and features carrots, pearl onions, fresh thyme, and a hearty red wine sauce. It pairs perfectly with Rosemary Cauliflower Mash (recipe included), mashed potatoes, or thick slices of toasted bread. An easy seitan recipe perfect for special occasions.
We're officially two weeks into January, which brings to mind a couple of things. One, we've still got a lot of cold weather ahead, and two, Valentine's Day is right around the corner!
So whether you're looking for some delicious, warm comfort food to enjoy during Veganuary, or you're planning a date night with someone special, I think you're going to LOVE this Vegan Seitan Bourguignon.
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When we think of classic French dishes, "vegan-friendly" is pretty much the last thing that comes to mind.
In fact, for many Americans, images of Julia Child preparing meat might be the first. But thankfully, Beef Bourguignon is surprisingly easy to veganize!
With only two substitutions, we have a recipe that still celebrates the main flavors of the dish (hello, vegetables, red wine, and thyme), but takes much less time to prepare and is healthier for you, the planet, and the cows.
How to Make 1-Pot Vegan Seitan Bourguignon
The basic process looks like this:
- Sear the seitan. Transfer it to a bowl and set aside.
- Saute the onion, carrot, mushrooms, and garlic.
- Add thyme, flour, and vegan butter.
- Add frozen pearl onions, half a bottle of good red wine, and a spoonful of ketchup (Ketchup?! I'll explain below).
- Add salt and pepper and cook until the sauce has thickened, just a few minutes.
- Add the seitan back to the skillet. Stir to coat, and serve!
See how easy it is? But I guarantee your dinner guest(s) will be thoroughly impressed!
Serving Suggestions
I really enjoy Seitan Bourguignon paired with rosemary mashed cauliflower, so I'm including the recipe for that below. But toasted bread or vegan mashed potatoes are also delicious.
A simple green side salad adds nice freshness to round out the meal.
Substitutions
Not into seitan? No problem! This dish is equally as fantastic and special with mushrooms as the main ingredients.
To make Mushroom Bourguignon:
Increase the amount of mushrooms to 1 ½ pounds (24 ounces), and you're all set!
And while we're talking about options, cubed tofu would also be great in place of the seitan.
For a chewy, meaty texture, cut the tofu into large, bite-size pieces and broil it. For tips on selecting, pressing, and broiling tofu, check out this post: Sticky Sesame Tofu + How To Dry-Broil Tofu for Chewy Texture.
Final Notes
One last thing....the aforementioned ketchup. I know it may sound like an odd ingredient to add to an otherwise fancy dish, but it totally works here.
Traditionally, tomato paste is used, and you can certainly use it if you like (use just one tablespoon). But I decided to use ketchup for a few reasons:
- It's an ingredient you probably already have on hand.
- I've just never had great luck with tomato paste. It tastes harsh and metallic to me, which leads to me buying a tube for use in a single recipe and then letting it go to waste.
- The balance of acidity and sweetness in ketchup tastes good! Such a small amount is used in this recipe you won't really know it's there, but it provides a tiny bit of tanginess to round out the sauce.
I hope you try this Vegan Seitan Bourguignon soon and love it as much as we do! I would love to hear from you in the comments below if you try the recipe.
You can also tag me in a photo on instagram with @myquietkitchen to show off your special dinner.
Cheers to (Veganized) French classics!
NOTE: standard, store-bought seitan works well in this recipe, but if you're in the mood to make it from scratch try this Homemade Seasoned Seitan.
More seitan recipes:
📖 Recipe
Vegan Seitan Bourguignon With Mashed Cauliflower
Ingredients
For the Bourguignon:
- 2 tablespoons olive oil, divided
- 16 ounces seitan, cut or torn into bite-size chunks and patted dry - If using store-bought, select a basic, mildly seasoned variety (no strong flavors)
- 1 large yellow onion, chopped
- 10 ounces mushrooms, sliced
- 2 medium carrots, sliced
- 3 cloves garlic, minced
- 1 ½ teaspoons chopped fresh thyme or ¾ tsp dried
- 2 tablespoons all-purpose flour
- 2 tablespoons vegan butter - Or oil of choice
- 10 ounces frozen pearl onions
- 1 ½ cups full-bodied red wine such as Cabernet Sauvignon or Zinfandel - Tip: use Barnivore.com to find vegan wines
- 2 tablespoons ketchup
- salt and pepper
For the Rosemary Cauliflower Mash:
- 1 medium head cauliflower, cut into small, evenly sized florets
- 1 teaspoon chopped fresh rosemary
- 3 tablespoons vegan butter
- splash of unsweetened non-dairy milk (1 to 2 Tbsp)
- 1 teaspoon champagne vinegar, optional
- salt and pepper
Instructions
For the Seitan Bourguignon:
- Preheat a large skillet over medium heat. Add a tablespoon of olive oil and tilt the pan to coat the bottom. Add the seitan to the pan, and cook until browned. Transfer the seitan to a bowl, and set aside.
- Add the remaining tablespoon of oil to the pan. Over medium heat cook the onion 3 to 5 minutes or until translucent. Add the carrots and cook for about 5 minutes more. Add the mushrooms and cook until their moisture is released, 5 to 7 minutes. Add the garlic and thyme, and cook for 1 minute.
- Sprinkle the flour over the vegetables, and stir to coat. Add the butter, pearl onions, wine, and ketchup to the pan, along with a generous pinch of salt and pepper. Bring to a simmer, and cook until the sauce has thickened, about 3 to 5 minutes. Taste for salt and pepper, adding more if desired.
- Add the seitan to the pan, and stir to incorporate.
For the Cauliflower Mash:
- Place the cauliflower in a steamer basket or pot with a small amount of water. Sprinkle with rosemary and salt. Steam until the cauliflower is tender.
- Transfer the cauliflower to a food processor (draining any excess water). Add the butter, salt, pepper, splash of milk, and vinegar (if using), and process until smooth and fluffy, stopping to scrape down sides as necessary.
- If the cauliflower mash has cooled too much, return it to a dry pan to warm through before serving.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
Dees Wilgehof-Sodaar
Made this as a try-out for a New Year’s dinner party at my parent’s house. It was delish and definitely a keeper! Added a little smoked paprika for a deeper flavor and made mini scalloped potatoes, along with oven baked Brussels sprouts and cooking pears as a side. Great combo of different tastes. And it’s really a doable recipe. The only thing is we don’t have pearl onions over here in The Netherlands (only pickled) so I swapped those for quartered shallots. They need a bit more cooking time next time.
Thanks!
Dees Wilgehof-Sodaar
Used your recipe again this year as a reference to making a good wine based sauce. Winner once again.
Bob
Super delicious. I left out the fat and added a little extra red wine. Huge hit!
DeeDee
I've tried a couple seitan recipes now and this one is my fav! So flavourful and I loved the steaming technique. I made it without garlic because my husband is allergic and I personally don't think it would need - sooo good! 🙂
Lori
Thanks so much for the comment, DeeDee! Glad you enjoyed it. ?
David Sweet
Tried this tonight. The Seitan was sliced thin but browned well. The entire meal was FABULOUS! Great combination of ingredients. Thank you for this recipe and all the others!
Lori
I'm so glad you enjoyed the Bourguignon, David! And thank you for the lovely feedback. Happy to have you here!
Nancy
I’ve never had seitan and decided to give it a try. This recipe is so delicious and it comes together quickly. I served mine over rice and it was great!
Lori
Nancy, I'm so glad you enjoyed the bourguignon! And thank you for the feedback. It means a lot! 🙂