Vegetarian Beef Bourguignon: A Hearty Plant-Based Classic!

Craving the rich, deeply satisfying flavors of a classic French Bourguignon but want a dish that’s kind to animals and packed with plant-based goodness? Look no further! Our Vegetarian Beef Bourguignon takes the beloved traditional recipe and transforms it into a wholesome, incredibly flavorful, and comforting meal that even meat-eaters will adore. We’ve swapped the beef for an ingenious combination of meaty mushrooms and tender lentils, creating a stew that’s just as robust and warming, if not more so!

Why You’ll Love This Healthier Vegetarian Version

This plant-based Bourguignon isn’t just a simple substitution; it’s a culinary triumph! By focusing on the umami-rich flavors of mushrooms and the hearty texture of lentils, we’ve created a dish that’s naturally lower in saturated fat and cholesterol, while being a fantastic source of fiber and plant-based protein. The complex flavors developed by slow-simmering in red wine with aromatic vegetables truly capture the essence of this French classic, making it a perfect healthier option for a cozy evening.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and thickly sliced
• 2 celery stalks, sliced
• 1 lb (450g) mixed mushrooms (cremini, shiitake, oyster), quartered or halved
• 2 cloves garlic, minced
• 1 cup (200g) green or brown lentils, rinsed
• 1 cup (240ml) dry red wine (such as Pinot Noir or Cabernet Sauvignon)
• 2 cups (480ml) vegetable broth
• 1 cup (240ml) passata (tomato puree) or crushed tomatoes
• 1 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp smoked paprika (optional, for depth)
• Salt and freshly ground black pepper to taste
• 1 cup (150g) pearl onions, peeled (fresh or frozen)
• 8 oz (225g) baby potatoes, halved or quartered
• 1/4 cup chopped fresh parsley, for garnish

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, until softened.
2. Add the mixed mushrooms and cook for another 5-7 minutes, stirring occasionally, until they release their liquid and start to brown. Add the minced garlic and cook for 1 minute more until fragrant.
3. Stir in the rinsed lentils, red wine, vegetable broth, passata, tomato paste, bay leaves, dried thyme, and smoked paprika (if using). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
4. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
5. Add the pearl onions and baby potatoes to the pot. Stir well, cover, and continue to simmer for another 20-30 minutes, or until the lentils are tender and the vegetables are cooked through.
6. Remove the bay leaves. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
7. Ladle the Vegetarian Beef Bourguignon into bowls and garnish generously with fresh chopped parsley. Serve hot.

Estimated Nutrition Information (per serving)

(Please note: These are estimated values for 6 servings and may vary based on specific ingredients and serving sizes.)

• Fat: 8g
• Protein: 15g
• Carbohydrates: 45g

Serving Suggestions

This hearty Vegetarian Bourguignon is fantastic on its own, but also pairs beautifully with a crusty baguette for soaking up the delicious sauce, a side of creamy mashed potatoes (dairy-free optional), or even brown rice or quinoa for extra whole grain goodness. A simple green salad with a light vinaigrette would complete the meal.

Vegetarian Variations

• Gluten-Free: This recipe is naturally gluten-free! Ensure your vegetable broth is certified gluten-free.
• High-Protein: For an extra protein boost, consider adding a can of drained and rinsed cannellini beans along with the lentils.
• Dairy-Free: This recipe is naturally dairy-free.
• Alcohol-Free: If you prefer to avoid alcohol, replace the red wine with an equal amount of good quality non-alcoholic red wine, or use additional vegetable broth and a tablespoon of red wine vinegar for tang.
• Extra Veggies: Feel free to add other root vegetables like parsnips or small chunks of rutabaga for more variety.

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