Vegan Bœuf Bourguignon: festive meat-free recipe

The classic French Bœuf Bourguignon is a festive dish. But what if you prefer not to eat meat—or absolutely do not eat it? French chef Willy Berton has given this classic a plant-based twist. He combines the rich flavors of red wine, miso, dark chocolate and fragrant herbs with tender Planted steak bites. The result? A festive, plant-based dish that is perfect for the holidays and ideal for sharing with family and friends who don’t eat meat.

Vegan Bœuf Bourguignon

This vegan alternative to classic Bœuf Bourguignon proves that you don’t always need meat to create a dish full of rich, deep flavors. The vegan pieces provide a surprisingly tender bite, while the combination of red wine, miso and dark chocolate gives the sauce a complex, savory depth. We tried it and yes: the vegans among us were full of praise. The recipe doesn’t come from just anyone, either.

Vegan chef Willy Berton

Chef Willy Berton is a pioneer of French gastronomy. After gaining experience in top restaurants on the Côte d’Azur, he founded Vegan Gorilla in 2016, a fully organic and plant-based restaurant that was soon awarded a Michelin Bib Gourmand. As the first vegan chef in France to hold the title of Maître Restaurateur, he has been inspiring fellow chefs and cooking enthusiasts ever since. With his creative and elegant style, he proves that plant-based dishes can be every bit as refined and festive as their classic counterparts.

The ingredients that make the difference

• Planted steak bites: These plant-based meat alternatives have a satisfying bite that is perfect for this rich dish.

• Miso and soy sauce: These ingredients add umami and depth to the sauce, perfectly complementing the rich flavors of the wine and herbs.

• Dark chocolate: Adding chocolate makes the sauce silky smooth and brings a subtle, luxurious flavor that really brings the traditional Bœuf Bourguignon to life.

• Classic French herbs: Rosemary and garlic add fragrant, aromatic accents.

How to prepare plant-based Bœuf Bourguignon

1. Wash the vegetables, except for the mushrooms.

2. Slice the carrots and finely chop the onions.

3. Quarter the mushrooms.

4. Sauté the onions in a large casserole or Dutch oven for about 5 minutes.

5. Add the mushrooms and cook until all the moisture has completely evaporated. Then add the carrots and cook for a few more minutes.

6. Stir in the miso paste, soy sauce and smoked paprika.

7. Sprinkle with the potato starch and stir well so that everything is coated.

8. Deglaze with the red wine, then pour in the vegetable stock, which you have brought to a boil beforehand.

9. Add the dark chocolate, lower the heat and simmer gently until the sauce thickens.

10. Taste and adjust the seasoning if necessary.

11. Cook the Planted steak bites separately with garlic and rosemary until lightly browned.

12. Add the cooked steak pieces to the sauce at the end of cooking.

13. Serve hot with a side dish of your choice (for example, steamed potatoes or fresh tagliatelle).

Wine pairing

This vegan Bœuf Bourguignon is delicious with a classic Burgundy wine, or choose an alcohol-free alternative as a refreshing counterpoint.

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