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Vegan Jackfruit Bourguignon

Vegan Jackfruit Bourguignon

5 from 1 vote
Unlike traditional Bourguinon, which is made with beef and bacon, this veganized version includes young jackfruit creating a meaty texture that easily absorbs the deep and rich flavors of this dish.
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Author: Devorah Bowen | The Yummy Vegan
Servings: 4 servings

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
US Customary - Metric

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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