Tofu Bourguignon (Vegan Beef Bourguignon) – Hearty, Wholesome & Funds-Pleasant
On the lookout for a comfortable, plant-based dinner that feels fancy and frugal? This Tofu Bourguignon is a meatless spin on the French basic beef bourguignon, made with tender tofu, earthy mushrooms, and hearty greens simmered in a wealthy, wine-infused brown sauce. It’s every part you need in consolation meals—warming, satisfying, and deeply flavorful—however with out the heaviness (or price) of meat. Whether or not you’re vegan, vegetarian, or simply craving a wholesome, one-pot meal, this simple tofu stew delivers massive style with minimal effort. Excellent for weeknights, date nights, or feeding a crowd straight from the Dutch oven.
I like to serve this vegan and vegetarian beef bourguignon recipe with my home made biscuits or a crusty loaf of French bread. It’s completely heat and satisfying on cooler nights, however I additionally take pleasure in it year-round! That includes easy elements, like flour, vinegar, purple wine, soy sauce, potatoes, carrots, and onions that you’ll have at dwelling proper now, you may get this simple comforting stew on the desk in underneath an hour, however it’ll appear to be you’ve been working arduous within the kitchen all day! You’ll be able to simply make it gluten-free by swapping out the flour with corn starch.
Description
Cozy up with this simple Tofu Bourguignon—a vegan twist on beef bourguignon with tofu, mushrooms, and veggies in a wealthy, savory purple wine sauce.
- ¼ cup flour
- ¼ teaspoon black pepper
- ¼ teaspoon salt (elective)
- 1 (14-ounce) container tofudrained, cubed
- 2 tablespoons avocado oil
- 2 teaspoons vinegar
- 2 tablespoons I’m Sauce
- 1 cup purple wine
- 4 cups vegetable broth
- ¼ teaspoon salt (elective)
- 2 bay leaves
- 1 medium oniondiced
- 5 small (about 2.5 ounces every, or 12 ounces whole) carrotssliced into ¼-inch items
- 1 ½ kilos potatoespeeled, chopped into 1-inch items
- 8 ounces brown mushrooms, sliced
- Place flour, black pepper, and salt in a small bowl. Add tofu cubes, and toss to coat.
- Warmth avocado oil in a big sauté pan or Dutch oven. Add tofu, reserving remaining flour combination for broth. Pan-fry over medium-high warmth, turning continuously, till golden on all sides (about 9-10 minutes). Switch the tofu to a dish, reserving crumbs within the pan or pot. Take away from warmth.
- Add vinegar, soy sauce, purple wine, vegetable broth, salt (elective), and bay leaves to the pot. Whisk in remaining flour combination till easy. Convey to a simmer over medium-high warmth.
- Add onion, carrots, and potatoes. Cut back temperature to meat, cowl, and cook dinner till tender (about 25-Half-hour), stirring continuously.
- Add brown mushrooms and tofu, and cook dinner for a further 4 minutes. Regulate black pepper and salt, in line with style desire.
- Take away bay leaves. Serve instantly.
- Makes 8 (about 2 cups every) servings.
Notes
To make this recipe gluten-free, swap corn starch for flour.
- Prep Time: 20 minutes
- Cook dinner Time: Half-hour
- Class: Entree
- Delicacies: American
Diet
- Serving Dimension: 1 serving (about 2 cups)
- Energy: 186
- Sugar: 4 g
- Sodium: 760 mg
- Fats: 7 g
- Saturated Fats: 1 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 8 g
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