Name: Vegetarian Bourguignon
Prep time: 30 min
Cook time: 35 min
Yield: 4 people
Cuisine: Burgundy
Ingredients: 100 oz oftofu (smoked (optional)); 200 oz ofmushroom (button mushrooms, chanterelles, or oyster mushrooms); 3 carrots; 2 onions (large); 1 garlic; 20 fl oz ofred wine; 1 tomato paste; 1 soy sauce; 2 bay leaf; 4 thyme; 2 olive oil; salt, pepper; chef's knife; cast-iron casserole (or, if not available, a sauté pan); vegetable brush

main courses mushrooms prepared in advance slow cooking traditional cuisine

Updated on 01 January 2026 by

ratatouille

7 reviews 4.9 : Very good

Cuisine

Burgundy

Diet

Detox Lightweight Vegan Vegetarian

Level

Easy

Calories

85 pour 100g

Preparation

30 minutes

Cooking

35 minutes

I discovered this recipe for Vegetable Bourguignon in an article in *Le Monde* dedicated to the book Cuisine Ultra LOVE, Jean-Victor Huss, Ulmer, 192 pages. Without trying to imitate beef bourguignon, this dish captures its flavors and rustic charm.

But instead of meat, this recipe highlights vegetables: mushrooms, carrots, and onions come together to create a delicious stew on their own.

As you’ll see, the sauce is very flavorful thanks to various herbs and spices. For an extra burst of flavor, you can add smoked tofu, that soft, protein-rich soy “cheese.”

You can enjoy this vegetable bouillabaisse with a starchy side dish such as steamed potatoes, wild rice, or even homemade spaetzle. I hope you enjoy this recipe and that it inspires you to explore other great ideas from this book, which celebrates healthy and joyful cooking! Enjoy your meal, and thank you in advance for your comments…

For

people

Add to shopping list

3.5 oz of tofu smoked (optional)
7 ¾ oz of mushroom button mushrooms, chanterelles, or oyster mushrooms
3 carrots
2 onions large
1 garlic
6.8 fl oz of red wine
1 tomato paste
1 soy sauce
2 bay leaf
4 thyme
2 olive oil
salt, pepper

Kitchen utensils
chef's knife
cast-iron casserole or, if not available, a sauté pan
vegetable brush

1
Trim the dirty stems off the mushrooms and scrub them with a vegetable brush.
Rinse them and cut them into large pieces.
2
Scrub the carrots, rinse them, and cut them into chunks (I think this looks more modern than slices, but that’s just my personal preference!).
3
Peel, rinse, and remove the root end of the onion.
Cut it in half, then slice it into strips.
4
Sauté the vegetables in the pot over high heat for 5 minutes.
5
Add the red wine, tomato paste, pepper, soy sauce, garlic, bay leaf, thyme, and tofu (if using). Let it simmer for 10 minutes.
6
Next, simmer covered over low heat for 15 minutes.

Notes

WHAT TO DRINK WITH THIS VEGETARIAN BOURGUIGNON? Just as with beef bourguignon, it’s best to choose a red wine with enough body and tannins to stand up to the richness of the dish. Traditionally, a Burgundy wine, such as a Pinot Noir, is recommended. This grape variety, with its red fruit aromas and lovely freshness, pairs harmoniously with the slow-cooked meat and wine sauce.