It’s practically winter here in Winnipeg. That calls for some Vegan Bourguignon, wouldn’t you say?
After I was diagnosed with celiac disease, I found myself really missing certain faux-meat products. Not because I ate them that often, but because I wanted to participate in the eating of cozy stews and soups. I love a good chickpea stew, but it is nice to change things up a bit. Thankfully, I have found Butler soy curls! They are so versatile: I use them as a chicken replacement in Butter Chicken recipes, I make vegan jerky with them, and now they are replacing beef in my stews!
This recipe is lovely. It’s savoury, filling, and most importantly, cozy. It’s got several of your classic Bourguignon ingredients, per Julia Child: (vegan) butter, red wine, mushroom, carrots, onions, and a bouquet of fresh herbs. The beef is replaced with soy curls that are soaked in a savoury broth and the flour is replaced with arrowroot. Other than that, the recipe is pretty similar to Julia’s famous dish. Missing in the photos, but not in the recipe, is the inclusion of pearl onions. The grocery stores I frequent was out of stock, but I had already made up my mind that I would make and photograph the recipe. I highly, highly recommend adding them!
Soy Curls:
We should talk about these, because they are one of the main ingredients. You actually can’t buy them in Canada, but they’re available every few months at the veggie truck (email me if you don’t know about it!) and online via Vegan Supply. I personally think they’re worth the order.
Soy curls are kind of like TVP; they are made out of soy and come in dried chunks. They are so much better than TVP, though!
However, it is important that you prepare them properly. You can just soak the curls in hot water for 5-ish minutes before adding them to a dish. But, you can also soak them in a broth to add extra flavour! Guess which one I recommend? This vegan bourguignon recipe uses broth mixed with vegan and gluten-free worcestershire sauce, liquid smoke, and herbs to really pack as much flavour into the curls as possible. They’re then fried up in some vegan butter (duh) to get a little browned and crispy. The final step is to throw them into the veggies and cook them through in that yummy savoury-red wine sauce.
Celeriac and Potato Mash:
Friends, this is the real deal. Love mashed potatoes? This is better, I promise. This recipe for Celeriac and Potato Mash is a new fave of mine. The celeriac just adds so much more flavour and it is even better when topped with vegan bourguignon! I have some tips to make the mash as successful as possible:
- Use 2:1 ratio; i.e., 2 cups of potato per 1 cup of celeriac
- Celeriac takes longer to cook, so make sure to cut it in cubes that are about half the size of your pieces of potato
- Use russet potatoes! The starch makes for a great mashed potato.
- Garlic. Its a must.
- Don’t feel the need to mash everything; texture never hurt anyone!
More cozy recipes you might enjoy:
I hope you enjoy this recipe and stay cozy!
A delicious and hearty vegan and gluten-free take on Bourguignon and served with a creamy Celeriac and Potato Mash!
- 2 cups Butler soy curls*
- 2 cups veggie broth (preferably mushroom), divided
- 3 tbsp vegan and gluten free worcestershire sauce
- 1 tsp liquid smoke
- 1 sprig of fresh thyme
- 3 tbsp vegan butter, divided
- 1 cup red onion, sliced
- 2 cloves of garlic, minced
- 2 cups carrots, sliced
- 2 cups button mushrooms, quartered
- 2 sprigs each of: thyme, sage, and rosemary
- 1 bay leaf
- 1 cup red wine
- 1 tbsp tomato paste
- 12 pear onions
- 1 1/2 tbsp arrowroot
- 2 cups russet potatoes, peeled and diced in 2" cubes
- 1 cup celeriac, peeled and diced in 1" cubes
- 1 garlic clove
- 2 tbsp earth balance or other vegan butter
- 1-4 tbsp unsweetened milk alternative (soy, almond, cashew),
- salt and pepper, to taste
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Prepare the soy curls: place 1 cup of broth, the Worcestershire sauce, liquid smoke, and thyme in a small saucepan. Place over medium-high heat, and, just before it is about to boil, remove from heat.
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Place the soy curls into a glass bowl. Pour the broth mixture on top and let the soy curls soak for about 5 minutes.
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After they've rehydrated, drain the soy curls. You'll want to squeeze out some of the extra liquid.
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Heat a frying pan over medium-high heat. Use 2 tbsp of butter and fry the soy curls. You want them to get browned and slightly crispy, about 10 minutes.
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Prepare the bourguignon: In a large soup pot, fry the onion in the remaining butter over medium heat for about 5 minutes. Add the garlic and cook another minute.
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Next add the carrot and mushrooms. Fry over medium heat for 12 -15 minutes, or until the carrots have softened a bit.
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Add the soy curls, herbs, remaining broth, wine, tomato paste, and pearl onions - bring to a boil. I don't chop the herbs, I just throw them in and then remove them before serving.
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Once the bourguignon has come to a boil, immediately turn to low heat. Take 1/4 cup of the broth and place in a small bowl. Add the arrowroot to make a slurry, then place it back into the bourguignon. It will thicken almost immediately.
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Cover and cook over low heat for 20-30 minutes while you make the celeriac and potato mash.
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Cover the celeriac and potato with water, add a dash of salt, and bring to a boil.
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Boil the celeriac and potatoes for about 12-15 minutes, or until cooked through.
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Drain the water out and add the butter, garlic, and salt and pepper. Mash and add the milk alternative, 1 tbsp at a time, until you get your desired mash consistency! I personally like to leave mine a little chunky.
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Serve the bourguignon over the celeriac and potato mash. Enjoy!
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