Vegan Jackfruit Bourguignon

The Art of Soups & Stews is a new monthly recipe column in which Best of Vegan contributor Devorah Bowen delves into her treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes. In today’s 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 you’d 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: sauté the pearl onions

In a large dutch oven style pot, melt 2 Tbsp of vegan butter on medium heat. Sauté 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: sauté the mushrooms and thyme

In the same pot sauté 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

5 from 1 vote

Traditionally, Beef Bourguignon is made with both beef and bacon. This version has been happily veganized by omitting the bacon and using Young Jackfruit instead of the meat base. This is the perfect cold weather meal to cozy up with. 

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Author: Devorah Bowen | The Yummy Vegan

Servings: 4 servings

Ingredients

• ▢ 14 oz 400g Young Jackfruit pieces
• ▢ 1 lb 500g 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. Sauté 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 sauté 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 you’d 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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