The Art of Soups & Stews is a monthly recipe column in which Best of Vegan contributor Devorah Bowen delves intoย her treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes. In todayโs article, Devorah shares her vegan Jackfruit Bourguignon.
Vegan Jackfruit Bourguignon
A classic French dish made popular here in the United States by none other than the infamous Julia Child. Bourguignon is traditionally Beef Bourguignon and made with both beef and bacon.This version has been happily Veganized by omitting the bacon and using Young Jackfruit. This is the perfect cold weather meal to cozy up with.
What You’ll Need
- Young Jackfruit pieces
- Whole Mushrooms (white or baby bellas)
- Carrots
- Small Onion
- Pearl Onions
- Garlic
- Vegan Butter
- Flour (gluten-free, if desired)
- Tomato Paste
- Dark Soy Sauce (for color)
- Vegan Burgundy Wine (like Beaujolais, Pinot Noir or Burgundy)
- Vegan Beef-less Broth
- Thyme
- Bay Leaves
- Parsley
Serve with: French Bread, Mashed Potatoes and or Noodles
Note: If youโd like to omit the Wine then use equal parts Red Wine Vinegar and Red Grape Juice. Or double the Broth and add 1/4 cup Red Wine Vinegar.
How to Make this Vegan Jackfruit Bourguignon
Step one: sautรฉ the pearl onions
In a large dutch oven style pot, melt 2 Tbsp of vegan butter on medium heat. Sautรฉ the pearl onions for about 5 minutes or until they soften and have browned a bit. Remove them from the pot and set aside.
Step two: sautรฉ the mushrooms and thyme
In the same pot sautรฉ the mushrooms with 1/2 tsp of thyme until they start to break down, about 3-5 minutes. Remove them from the pot and set aside.
Step three: add the sliced onion, carrots, more thyme, and jackfruit
To the same pot, add the additional 2 Tbsp of vegan butter, sliced onion, carrots and remaining thyme and cook for about 5 minutes. Add in the jackfruit and garlic and continue cooking for another few minutes until the garlic becomes fragrant. Add in the flour and mix until everything is well coated. Continue cooking for 1-2 minutes to get rid of the raw flour taste.
Step five: add the broth, wine, tomato paste, and bay leaves, then simmer
Add in the broth, wine and use the liquid to scrape up any brown bits that have formed while cooking. Add in the tomato paste and mix until dissolved. Add the bay leaves, mix well and then cover the pot. Turn the heat to low and allow it to simmer for 20 minutes.
Step six: bring it all together and serve
Once the mixture has simmered add in the cooked pearl onions, mushrooms, dark soy sauce and parsley. Allow the Bourguignon to heat through and reduce slightly, about 8-10 minutes. Top each portion with additional fresh parsley and serve with French bread.
Additionally, the bourguignon can be served with mashed potatoes or buttered noodles.
Vegan Jackfruit Bourguignon Recipe Card
Vegan Jackfruit Bourguignon
Ingredients
- 14 oz Young Jackfruit pieces
- 1 lb Whole Mushrooms cut in half (white or baby bellas)
- 2 Carrots sliced thick
- 1 small Onion sliced root to stem half moons
- 10 oz Pearl Onions
- 3 cloves of Garlic minced
- 4 Tbsp of Vegan Butter
- 3 Tbsp Flour
- 1 1/2 Tbsp Tomato Paste
- 1 1/2 tsp Dark Soy Sauce for color
- 1 1/2 cups Burgundy Wine like Beaujolais, Pinot Noir or Burgundy
- 1 1/2 cups Vegan Beef-less Broth
- 1 1/2 tsp Thyme
- 2 Bay Leaves
- 1 Tbsp Parsley chopped plus more for garnish
Serve with:
- French Bread
- Mashed Potatoes
- and/or Noodles
Instructions
- 1. In a large dutch oven style pot, melt 2 Tbsp of vegan butter on medium heat. Sautรฉ the pearl onions for about 5 minutes or until they soften and have browned a bit. Remove them from the pot and set aside.
- 2. To the same pot sautรฉ the mushrooms with 1/2 tsp of thyme until they start to break down, about 3-5 minutes. Remove them from the pot and set aside.
- 3. To the same pot, add the additional 2 Tbsp of vegan butter, sliced onion, carrots and remaining thyme and cook for about 5 minutes. Add in the jackfruit and garlic and continue cooking for another few minutes until the garlic becomes fragrant. Add in the flour and mix until everything is well coated. Continue cooking for 1-2 minutes to get rid of the raw flour taste.
- 4. Add in the broth, wine and use the liquid to scrape up any brown bits that have formed while cooking. Add in the tomato paste and mix until dissolved. Add the bay leaves, mix well and then cover the pot. Turn the heat to low and allow it to simmer for 20 minutes.
- 5. Once the mixture has simmered add in the cooked pearl onions, mushrooms, dark soy sauce and parsley. Allow the Bourguignon to heat through and reduce slightly, about 8-10 minutes. Top each portion with additional fresh parsley and serve with French bread.
- Additionally, the bourguignon can be served with mashed potatoes or buttered noodles.
Notes
- If youโd like to omit the Wine then use equal parts Red Wine Vinegar and Red Grape Juice. Or double the Broth and add 1/4 cup Red Wine Vinegar.
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Recipe, text, and photography by Devorah Bowen.
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Question: how did you get the jackfruit that dark color?
Hi Anna! The red wine gives it that color:)
Wonderful flavorful broth, but the jackfruit texture was disappointing. Next time I’ll shred it (it’ll be more like chicken than beef, but oh, well…) Or just omit it in favor of some potatoes or additional carrots!
I didn’t use the garlic (it’s not included in the directions) and added additional butter guiltily with the mushrooms then realized the ingredients called for an additional 2 Tbsps. butter that is not included in the directions. Small mysteries for this recipe!
Hi Chris! So glad to hear you enjoyed the flavors. For a different texture, you could try seitan as well. Apologies for the oversight and thank you for catching that , those should be under step 3. We’ve just updated the recipe accordingly ๐
Loved the flavors! Thanks for this great recipe.