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Vegan Beef Burgundy (Bourguignon)

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The dish made famous by Julia Child, except this Vegan Beef Burgundy has no Beef! However, it’s still comforting and full of rich, deep flavors!

This Vegan Beef Burgundy (aka Beef Bourguignon) might not have any actual BEEF in it, but it’s still super comforting, with amazingly rich and decadent flavors. Thanks to the UMAMI packed ingredients we’ll be employing.

Not to mention, the red wine which imparts a lot of depth that contrasts perfectly with the vegan beef broth and aromatics.

Why you’ll dig vegan beef burgundy

Not only is this Vegan Beef Burgundy full of flavor, but it’s WAY EASIER to make than a traditional Beef Burgundy. Typically, you need to cook the beef for hours to get it tender enough.

But luckily for us, the vegan “beef” we’ll be using cooks much faster. So not only is this super delicious and comforting, but you won’t need to cook it for half the day either!

Ingredients for vegan beef burgundy

The “beef”

I’m using SOY CURLS for this, which won’t be a surprise if you know me. Soy Curls are dehydrated soy chunks that you can flavor anyway you like. They are pretty affordable too. You can order them from Butler Foods (not sponsored!) or on Amazon.

Any large TVP style chunks will work too, since I know that kind of product is available in other parts of the world.

Instead of Soy Curls, you could make some Tofu “Steak” like I did in my Tofu Cheesesteak Recipe as well. Or you can use some jackfruit too, maybe some store-bought vegan beef if you have some accessible. Honestly, any of your favorite vegan beef replacements should be fine!

We’ll also be using a few of my favorite ingredients for vegan beef.

the veggies and aromatics

Beef Burgundy typically uses carrots, mushrooms, pearl onions and garlic. We’ll also be using some thyme and other seasonings.

Bacon or Lardon are also commonly used, but seeing as we’re making a vegan version, we’ll be skipping those!

The pearl onions are optional, but I really loved the sweet oniony little bombs of flavor they provide, so use them if you can!

the wine

If you can get some actual Burgundy wine, go for it! Otherwise a Pinot Noir will do just fine. Unfortunately, I don’t think you can substitute the wine as it really does a lot of the heavy lifting flavor wise. You can just sub out for more vegan beef or veggie broth. It won’t taste the same, but it’ll still be delicious!

If you can, use Barnivore to make sure your wine is vegan too!

how to make vegan beef burgundy

One of the coolest things about making Vegan Beef Burgundy is that fact that it’s way easier and faster than making a traditional one. During my research for this, I watched a few videos for a non-vegan version. And it takes a LONG time to make the beef.

Luckily, all we need to do is rehydrate the soy curls, then reduce them down in a beefy marinade.

Then, reserve the soy curls and to a Dutch Oven over medium heat, add the mushrooms. Cook them down for about 12 minutes or until they’ve browned and released a good amount of their water.

Set those aside, and cook down the onions and carrots. Add the garlic and some tomato paste and other seasonings.

Then add some flour to help thicken the sauce later. Add in the vegan beef or veggie broth, and the wine.

Add in the soy curls, mushrooms and pearl onions. Then cover and cook in the oven for 1 hour, and that’s it!

It’s great on its own, but serve it with some Mashed Potatoes for the ultimate comfort food experience!


You can store any leftovers in the fridge for 3-5 days. I’ve just been reheating it in the microwave and it comes out fantastic!


handy dandy video here!

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Yield: 10 - 12 Servings

Vegan Beef Burgundy

Vegan Beef Burgundy


Soy Curl Beef

  • 1 (8 oz.) Bag of Dried Soy Curls*
  • 2 cups vegan beef or veggie broth
  • 1 Tbsp vegan worcestershire sauce
  • 2 Tbsp mushroom seasoning
  • 2 Tbsp browning sauce (like Gravy Master or Kitchen Bouquet)

Vegan Beef Burgundy

  • 1 pound mushrooms (halved or quartered)
  • 2 cups onion (diced)
  • 8 oz. pearl onions (optional)
  • 2 - 3 large carrots (sliced)
  • 4 cloves garlic (minced)
  • 1/4 cup vegan butter
  • 1 Tbsp tomato paste
  • 2 Tbsp nutritional yeast
  • 2 Tbsp mushroom seasoning
  • 1/4 cup flour
  • 3 cups vegan beef or veggie broth
  • 2 cups red wine (burgundy or pinot noir)
  • 5 - 6 sprigs of thyme (tied with twine ideally)
  • 2 bay leaves
  • 1 Tbsp cornstarch + 2 Tbsp water (slurry)
  • Salt & pepper to taste


Soy Curl Beef

  1. Cover the soy curls in water and rehydrate them for 10 - 15 minutes. Then drain them and squeeze out as much water as possible.
  2. In a skillet over medium heat, add the soy curls and cook them for about 5 minutes to dry them out a bit more.
  3. Add in the vegan beef or veggie broth, worcestershire, mushroom seasoning and browning sauce and stir to combine.
  4. Cook the soy curls until most of the liquid has reduced down and they are a nice dark brown color. You can add more browning sauce if you like.
  5. Set aside and reserve.

Vegan Beef Burgundy

  1. In a dutch oven (or a large oven proof pot) over medium heat, add the mushrooms. No need for oil or anything yet. Don't crowd the pot, so you may need to do the mushrooms in 2 batches.
  2. Cook them down for about 10 - 12 minutes or until they've released most their water and have some good browning on them. Stir occasionally, then set aside and reserve.
  3. Add a little olive oil and the pearl onions if using. Oh and to peel them, I had the best luck by cutting off the top and root, then microwaving them for about 1 minute. Once they are cool enough to handle, the skins should peel off pretty easily.
  4. Cook the pearl onions for about 6 - 8 minutes or until they soften a bit and get some color. Reserve and set aside with the mushrooms.
  5. Add in the vegan butter and let it melt. Then add in the diced onions and carrots. Stirring occasionally, cook those down for about 10 - 12 minutes or until they have softened and the onions get translucent.
  6. Add in the minced garlic and cook for 1 minute. Then add in the tomato paste, nutritional yeast and mushroom seasoning. Stir to combine.
  7. Add in the flour and stir to combine. Cook for 1 minute to get rid of the raw flour flavor.
  8. Next add in the vegan beef or veggie broth and red wine. Stir to combine. Then add in the reserved mushrooms, onions and soy curls. Toss in the thyme and bay leaves. Taste and adjust for seasoning.
  9. Cover the pot with a lid and add it to an oven preheated to 350 F / 175 C for 45 minutes.
  10. Remove the pot, and check the thickness. If it's feeling a little thin, add the cornstarch slurry, stir and cover and return to the oven for 15 more minutes.
  11. Remove from the oven, let it cool for 10 minutes, then serve with mashed potatoes and enjoy!


*or use 1 1/2 pounds of your favorite vegan beef substitute. 2 - 3 cans of jackfruit will work. Just half the vegan beef broth that you reduce them down in if they are brined, otherwise it may be too salty.

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    1. Definitely gonna be making this one whenever it actually gets cold. Gotta get out of these 86 degree November days first. Gotta love Texas.

  1. Thanks for the idea – going to try this today.

    You have at least 35 minutes of prep time before the dish is ready to go in the oven but your first step is to preheat. Am I missing something?

    1. Fair enough. I’ll ditch that at the beginning and just let people preheat when they see fit based on their own ovens. I would maybe start it before I add the garlic / tomato paste. Thanks!

  2. I’m making this now and I’ll be sure to let you know how it turns out. I had to read through the blog post to see when you added the cooked mushrooms and soy curls, as I didn’t see it in the written recipe.

  3. Does it take forever? Yes. Such is the life of (not) beef bourginion. Is it delicious and worth it? Also yes.
    I’ve made both a veganized version of the NYTs mushroom bourginion and this recipe. Both are involved. Both are worth it. But with this one my omni husband immediately exclaimed “this is TASTY”. When I told him it was from the same creator whose Hamburger Helper, Mac n cheeze, and buffalo cauli recipes I always use, he knowingly nodded with simple reply of “he knows what’s up”.
    All of this to say this recipe is definitely worth the effort.

  4. I made this for friendsgiving last night and it was amazing!! Tastes exactly like real beef burginoin, super savory and flavorful. I followed the recipe and added 2 cups of wine, and it did not overpower the flavor for me at all. As long as you let the wine cook out in the oven for an hour, it should come out wonderfully. Thanks so much for this recipe, I am excited to try some of your other dishes!

  5. It’s in the oven, Thee Burger Dude! It will be for our Thanksgiving meal tomorrow. A bit of a labor of love, but I’m excited about it. You ROCK, and I give THANKS for YOU! I’ll leave a taste review tomorrow. Thank you, sir!

  6. This looks sooooo good! Drooling. I’m planning to make this for Xmas and there are several other dishes that need to go in the oven. Do you think the oven could be replaced by a slow cooker? On high for a couple hours?

    Thanks so much, I’m so glad I discovered your site!

    1. Thank you, I’m honestly not sure as I’ve never used a slow cooker for this. But if you have experience with it then I’d trust your judgment!

    2. I made this on Xmas day. It was just as good as it sounded, and then some!! Even the meat-eaters loved it, everyone had seconds (one even mistook the soy curls for beef). Totally worth the time investment!

      The sauce didn’t thicken up completely, perhaps bc I used a slow cooker vs the oven. No. One. Cared. We just sopped up that delicious goodness with bread. And the next day it had 100% thickened up. Which leads to…. this is one of those dishes that is even BETTER as leftovers. YUM.

      Thanks, TBD! Happy new year!

  7. Half way through making this, I realized I should have read the part about the Dutch oven, since I don’t own one.

    But I threw it in my instant pot for 45 minutes, and it’s so incredibly rich and delicious. Thank you for this. I think I have my Christmas dinner main course sorted out.

    1. That’s great to know it works in the Instant Pot, glad you liked it! I’ll have to give that a go! You just did it at high pressure for 45 minutes?

  8. I’m not the most confident cook, but I was so excited about this recipe. It seemed complicated because of the prep and steps, but I went for it anyway and made it last night for a guest, my husband, and me! It wasn’t as complicated as I thought….and it was delicious; the omnivores liked it as much as I did!! Not only was it satisfying to eat, I felt pretty proud of myself. Had leftovers today on noodles…YUM. I’ve just made the mac n’ cheese powder to try later, so, yeah, I’m crushing it over here. Thanks to YOU! Love your humor, positivity, and even more, your recipes!

  9. I am cheap so I used shitty wine and it was still SO GOOD! I made it for a non-vegan and he loved it! I’ll be making it again soon but with a not shitty wine, can’t wait!

  10. I’m just gonna repeat my comment from YouTube that I posted after Thanksgiving…

    “Just made this tonight for Thanksgiving dinner. Holy, sweet Jesus wow! That is the ultimate best beef burgundy hands down I have ever tasted. Burger Dude!!! I just wanna hug ya man.”

    True story. This recipe was the SH&^!! Just wanna say that I did simmer on the stove for about 30 minutes before throwing in the oven.

  11. THIS was absolutely fantastic. I followed the recipe exactly how it was written and I couldn’t have been more pleased. I wouldn’t change a thing. Thank you for this recipe!

    1. Nice, glad you liked it! I’ve never tried freezing it, but I think it should be good for 1 – 2 months!

  12. This was an incredible dish. It’s not challenging, just takes some love and a little bit of time. I will definitely be cooking this for friends and family years to come!

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