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    Sift » Blog » Holidays » Christmas

    Published: Mar 23, 2020 · Modified: Sep 16, 2022 by Laura Sirkovsky-Kauffman · This post may contain affiliate links.

    Vegetarian Bourguignon

    Jump to Recipe Print Recipe
    3 white plates with golden polenta topped with vegetarian bourguignon.
    Jump to Recipe

    Vegetarian Bourguignon

    Vegetarian Bourguignon does not roll off the tongue the same way that beef Bourguignon or in the proper French Boeuf Bourguignon does. I love
    Julia Child. She is one of the people I would have to my fictitious dinner party should the opportunity ever arise.

    We are living in strange times right now.

    We are trying to continue to eat as best we can even though times have been rough. We are making meals that we know we can have leftovers from. I feel the norm right now is that there is no norm.

    What you need for this recipe

    You will need the following:
    1. Butter – about 6tbsp – or use olive oil
    2. I use about 3 packages of the mixed gourmet mushrooms from the store
    3. 1 bag of frozen pearl onions (these are so much easier as you don’t have to peel them)
    4. 2 cups red wine- I use cabernet
    5. 2 cups vegetable stock
    6. 3 carrots
    7. 1.5 tablespoon of tomato paste
    8. 3 garlic cloves minced
    9. 3 or 4 thyme sprigs
    10. 1 bay leaf
    11. Polenta (we’ll get back to this later).
    12. 3 tablespoon coconut aminos or soy sauce
    13. 2 tablespoon flour (I use gluten free flour)

    How to make the veggie bourg.

    You are going to want to melt about half of your butter and or heat up your olive oil in a pan. Add your mushrooms and your pearl onions. Do not stir them frequently. You want them to brown on each side.
    Do this for about 7-10 minutes. Once they are all browned, remove them from the pan.

    Melt the rest of your butter and add your carrots. Sauté them for about 5 minutes until they are soft and golden. Place garlic in the pot for 1 minute, and then add your tomato paste and coconut aminos. Add your flour and make sure the carrots and garlic are covered.

    Pour your wine and veggie stock into your pot. Put the mushrooms and onions back in. Add your thyme and bay leaf. Mostly cover your your pot with its lid and allow it to simmer on medium heat for about 28-30 minutes. It will thicken and become absolutely delicious.

    Ingredients for veggie bourg
    melt your butter and or heat your oil in a pot, add the veggies and brown them. Once browned, add the tomato paste, garlic, and coconut aminos.
    Then add the flour and make sure to coat all of the vegetables
    Proceed to add the veggie stock, wine, bay leaves, and thyme sprigs.

    Serve over polenta, mashed potatoes, or corn bread
    Serve immediately and enjoy!

    Now, Polenta. I do love polenta.

    How you cook your polenta is up to you. For 1.5 cups polenta I use 2.5 cups milk and 1.5 cup veggie stock. I also add pepper, parmesan cheese, and gruyere to my polenta mixture. You do not have to do any of these things especially if you want it to be vegan. Butter is added into mine in the end.

    Once your polenta is ready (cook yours according to the package and add what you like) top your polenta with your vegetarian bourguignon.

    Storing

    This will last for several days in your fridge and reheats really nicely.

    Looking for something similar?

    Poached Eggs, Polenta, and Kale click here
    Stuffed Pasta Shells with Ricotta and Spinach click here
    Vegan Polenta click here
    Linguine and Clams click here
    Ratatouille click here
    Lentils and Eggplant click here

    Julia Child inspired vegetarian bourguignon

    Vegetarian Mushroom Bourguingnon

    Laura Sirkovsky-Kauffman
    Inspired by Julia Child, this mushroom and vegetarian version (with a vegan option!) is the perfect dinner.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Dinner
    Cuisine French
    Servings 4
    Calories 356 kcal

    Ingredients
      

    • 3 carrots chopped into slices
    • 3 garlic cloves minced
    • 2 cups Red Wine Cabernet
    • 2 cups Vegetable Stock
    • 6 tablespoon butter or olive oil
    • 1 bag pearl onions Frozen are easier to use
    • 3 packages gourmet mixed mushrooms
    • 1.5 tablespoon tomato paste
    • 3 tablespoon coconut aminos soy sauce if you cannot find them
    • 3 tablespoon flour I use gluten free flour
    • 1 bay leaf
    • 3 – 4 thyme sprigs
    • polenta Your choice how you make it. See above for how I make mine.

    Instructions
     

    • Melt 3 4 tablespoon of butter or heat up 4 tablespoon of olive oil. Once warmed, add your mushrooms and onions to your pot. You do not want to mix them often as you want them to brown on all sides.
    • Once they are all browned, add your remaining butter or olive oil and add your carrots. Brown them for about 5-10 minutes. Once browned, add in your minced garlic for 1 minute. Add your tomato paste and your coconut aminos.
    • After a minute, add your flour and cover your carrots and garlic. Add your vegetable stock and red wine. Put your mushrooms and onions back in the pot along with the thyme sprigs and bay leaf. Raise the heat to medium and allow it to simmer for 28-30 minutes. You want a thick looking sauce at the end, almost like a stew.
    • Make your polenta however you like and serve it up when your bourguignon is ready!

    Nutrition

    Calories: 356kcalCarbohydrates: 23gProtein: 7gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 952mgPotassium: 930mgFiber: 4gSugar: 8gVitamin A: 8597IUVitamin C: 11mgCalcium: 49mgIron: 2mg
    Love this recipe?Mention @siftrva or tag #siftrva!
    « Florida 2019
    Strawberry Galette »

    About Laura Sirkovsky-Kauffman

    Hi! My name is Laura. In 2010, I discovered that due to health reasons I could no longer eat gluten. As a major foodie, I have spent the past 11 years working on making all of my favorite dishes gluten free without compromising on flavors, textures, and overall taste! Sift is where I share those recipes with you. Let's dive in!

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    Hi, I'm Laura! Welcome to Sift. I help home bakers and cooks achieve impressive and delicious recipes. You and your guests will be asking, "are you sure this is gluten free".

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