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Beefless Bourguignon

Prep Time:

15 min

Cook Time:

45 min





About the Recipe


  • 2 cups beefless broth

  • 3 tbsp DF butter

  • 2 cups pearl onions

  • 3 cups baby carrots

  • 6-8 garlic cloves, minced

  • Bouquet Garni: 2-3 sprigs of fresh rosemary, 4-5 sprigs of fresh thyme, 1 bay leaf

  • 2 tsp poultry seasoning

  • 1 tsp dried oregano

  • 3 cups of cremini or shiitake mushrooms, sliced or quartered

  • 3 cups of jackfruit

  • 3 tbsp tomato paste

  • Salt and pepper to taste

  • 1 cup red wine (burgundy or pinot noir)

  • 2 tbsp arrowroot starch


  1. Place a Dutch oven over medium heat with DF butter and sauté onions for 3 to 5 minutes until just getting some light golden color, then add the carrots and sauté for another 4 to 5 minutes.

  2. Stir in garlic, rosemary, thyme, bay leaf, poultry seasoning, and oregano and cook for 1 to 2 minutes.

  3. Add mushrooms and cook 3 to 4 minutes until mushrooms looks softer and have shrunk a bit in size. Then add jackfruit, tomato paste, and salt/pepper to taste. Stir to coat evenly and cook for another 1 minute.

  4. Add the red wine and bring to a simmer for 2-3 minutes.

  5. Add the stock and bring to a boil. Reduce to a simmer and add the lid. Cook until carrots are tender (~15-20 minutes)

  6. Remove lid and add the arrowroot starch. Mix well and allow sauce to thicken (~2 minutes)

  7. This dish is best served with eggless egg noodles, mashed potatoes or parsnip puree. Use the cooking time of the bourguignon to prepare the side.

  8. Serve immediately with cooked pasta, mashed potatoes or parsnip puree.

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