VEGAN Beef Bourguignon Recipe (Cook With ME!)

For today’s Cook With Me video, I created a vegan version of the popular French dish called Beef Bourguignon — inspired by Ela Vegan! Watch the video below to see how I made it and don’t forget to scroll down for the written recipe~

Ahhh, the Vegan Bourguignon~ It’s been a while since we have spent a little time together in the kitchen, so I thought it’d be really fun to do it again. Plus, I’m making this dish that I have never tried before. 

For those who don’t know, Beef Bourguignon is a traditional French dish that uses beef stew braised in red wine and beef stock. Of course, I had to change this up to make it vegan and for the most part, I followed the veganized recipe from Michaela Vais aka @elavegan from Instagram.

Normally French cuisine isn’t something I dabble into too often, especially because most dishes happen to be very heavy in animal products – BUT I definitely want to keep experimenting with veganizing dishes that are not traditionally vegan friendly. 

In Michaela’s recipe, she used mushrooms to replace the beef, and vegetable stock to replace beef broth. For my version, I decided to add in my favourite Soy Curls (dehydrated soy meat) because I didn’t have enough mushrooms. It turned out great (and delicious!)!

One more thing, I read that Bourguignon is best enjoyed with Mashed Potatoes, so I also made some for this video. I don’t usually make mashed potatoes, but guys, I did my best here (and good thing the Ela Vegan’s recipe includes mashed potatoes LOL)!

Excited to try this out? Don’t forget to watch the video above and head back over below to see the written recipe~! 

Vegan Beef Bourguignon 

Heavily Inspired by Ela Vegan’s Vegan Mushroom Bourguignon Recipe


For the Bourguignon:

For the Mashed Potatoes:

  • 4 medium-sized (600g) potatoes
  • ¼ cup (60 ml) coconut milk, canned
  • ½ tsp nutmeg or to taste
  • Black pepper & sea salt to taste


NOTE: Before I started filming, I already chopped all the vegetables for the Vegan Beef Bourguignon and have soaked the Soy Curls in water to rehydrate them. Just getting this out of the way but do feel free to visit the original recipe linked above if you want to go through everything step-by-step.

  1. Place chopped potatoes in a pot and add water. Add a pinch of salt and let it boil on medium heat for about 15 minutes or so until the potatoes have softened. 
  2. While the potatoes are cooking, heat a little bit of oil onto a pan and saute onions until translucent. 
  3. Add in the other ingredients — carrots, mushrooms, and soaked & drainedSoy Curls. Mix well and let it cook. 
  4. Add in green peas, chickpeas, minced garlic, thyme, smoked paprika, black pepper, salt, and garlic powder. Mix and saute for 1 minute.
  5. Throw in some red wine (this is crucial & will bring out the flavours!) and mix. Add in vegetable broth and soy sauce. Cover, turn down the heat to medium low, and let it simmer for about 10-12 minutes. 
  6. Once potatoes are cooked, mash them with a fork (or a potato masher if you have one). Add in coconut milk, nutmeg, salt, and pepper. Mash these in and mix well until well-combined. 
  7. Combine plant-based milk and cornstarch in a bowl to create a starch solution. Add this to the bourguignon and mix well. Feel free to add in a splash of water if you find the Soy Curls have absorbed most of the sauce (see video for context).
  8. Time to plate the recipe! Transfer some mashed potatoes onto a plate and top with the bourguignon. Enjoy!
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