This is not a pale imitation of the beloved traditional French dish and deserves all the respect and admiration that the original dish gets. It's rich, hearty, and delicious. Julia Child would be proud!
Boeuf Bourguignon Végétalien [Vegan]
- 3 tablespoons extra virgin olive oil
- 1 8-ounce package smoked tofu
- 1 12-ounce package extra firm tofu, patted dry, cut into cubes and salted
- 8 ounces cremini mushrooms, sliced
- 8 ounces small button mushrooms, whole or halved
- 2 large yellow onions, peeled and roughly chopped
- 1 leek, well cleaned and sliced
- 3 large carrots, peeled and cut into large sticks
- 4 stalks celery, cut into large sticks
- 1/2 cup Cognac (optional)
- 1 25-ounce bottle of dry red wine, preferably Burgundy
- 2 cups mushroom stock
- 2 tablespoons nutritional yeast
- 2 bay leaves
- 1 1/2 teaspoons dried thyme
- 2 teaspoons freshly cracked black pepper
- 2 teaspoons fennel seeds (optional)
- 1 teaspoon salt
- 1 teaspoon coriander (the spice, not the herb)
- 1/2 teaspoon celery seed
- 3 tablespoons non-dairy margarine
- 3 tablespoons all-purpose flour (gluten-free or not)
- Roasted potatoes and onions, for serving
To Cook on the Stovetop:
- Heat half the olive oil over medium heat in an oven-proof dutch oven. Preheat the oven to 250°F. Add the smoked tofu and fry for several minutes. Once the tofu has started to brown, remove from the pan with a slotted spoon and set aside. Add the mushrooms to the pan in small batches. Let the mushrooms brown, adding more as you can. If you overcrowd or salt them, they won’t get the deepest brown flavor they can, so just be patient. Once the mushrooms have browned, remove and set aside with the smoked tofu. Add the remaining half of your olive oil and then the dried extra firm tofu and brown it. Remove from heat and keep aside with the smoked tofu and mushrooms.
- Add the onions to the pan and sauté until they’ve browned, too. Add the leeks, carrots, and celery and sauté to mix. Add back the smoked tofu, mushrooms, and tofu and sauté to heat. If using the Cognac, step back and light with a match; there will be fire. Stir to combine. Add the bottle of red wine and stock and stir. Season with nutritional yeast, bay leaves, thyme, pepper, fennel seeds, salt, coriander and celery seed. Stir again and fit with a tight lid. Place in the oven and bake for an hour, or longer if you have it.
- Just as you’re ready to serve, in a small saucepan, melt the non-dairy margarine and whisk in the flour. Cook for a couple of minutes and add to the stew, whisking well. Taste for seasonings and adjust. Serve hot, with more onions and roasted potatoes.
To Use the Crockpot or the Slow-Cooker:
- After you’ve browned everything and added the cognac and then scraped up all the brown bits on the bottom of the pan, you can finish the dish off in a slow cooker, whisking the roux in just before serving.