Vegan Bourguignon

March 1, 2015
Prep time
Cook Time
1h 0m

Last night, I had something similar to this recipe at a pub in North Yorkshire.  It inspired me to come up with a recipe that was similar, but BETTER, cuz we all know how I love a good challenge.  So here you have it.  Celebrate your inner-Frenchness and enjoy on a cold, rainy day!


  • 1/2 Pound
    Carrots (Sliced)
  • 1/2 Pound
    Onions (Chopped)
  • 1 Pound
    Potatoes (Diced)
  • 1/4 Pound
    Mushrooms (Chopped)
  • 7 Ounces
    Red Wine (200 ml)
  • 1/4 Pound
    Peas or Green Beans
  • Golden Syrup or Light Agave Nectar
  • Plain or Gluten Free Flour
  • 5 Ounces
    Vegetable Stock (125 ml)
  • Tomato Puree
  • Bay leaf


  1. Fry the onions and carrots for a few minutes in a little olive oil. Add the potatoes, mushrooms and 1 tsp. golden syrup or agave nectar. Cook for 3 or 4 minutes. Add 1 tbsp. flour and stir.

  2. Pour in the red wine, vegetable stock, 2 tbsps. tomato purée, bay leaf and a little salt and pepper. Cook for a few minutes. Put the mixture into a large casserole dish or dutch oven and place in the oven. It should be baked for 1 hour, with the peas or beans being added after about 40 minutes.

  3. Serve with a big piece of crusty vegan/gluten free bread for mopping up the saucy goodness.


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