Bourguignon

The Gentle Gourmet Café
Bourguignon in a squash half with green herbs on top
Serves 6
Print recipe
  • Prep time 15 mins
  • Cook time 45 mins
  • Ready time 60 mins

A meat free version of a traditional French dish from the Burgundy region, this rich, hearty Bourguignon uses seitan and is stylishly served in squash halves.

Ratings
1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)
Loading...

Ingredients

  • 3 red kuri squash
  • 6 purple carrots
  • 4 large parsnips
  • 1 large onion
  • 2 large shallots
  • 12 white mushrooms
  • 600 g (21 oz) seitan
  • ½ cup tomato purée
  • 2½ litres (3 bottles) of good Bourgogne (Burgundy) wine
  • 2 bay leaves
  • 2 branches fresh rosemary
  • 1 tablespoons mustard
  • ¼ cup vegetable stock
  • 2 teaspoons cane sugar
  • colza oil
  • salt to taste
  • pepper to taste

Method

Pre-heat the oven to 180°C/350°F/gas mark 4.

Peal and cut the carrots and parsnips in cubes and set aside. Mince the onion and the shallots and set aside separately. Cut the seitan in cubes and the mushrooms in quarters and set aside separately.

Cut each red kuri squash in two and scoop out the seeds and fibers. Oil an oven dish and put in the red kuri squash halves. Cook in the oven for 25 min.

In a saucepan with some oil, gently fry the onion and shallots on medium heat until softened. Stir in the seitan, the mushrooms, the bay leaves, and one branch of rosemary. Pour in the red wine. Add the tomato purée, the mustard, and the vegetable stock. Cook for 45 min.

In the meantime, glaze the carrots and parsnips separately before adding them to the wine sauce to finish cooking. To glaze the carrots, lightly sauté them in a pan with some oil, add a teaspoon of sugar, shake the pan, and let cook for about a minute. Then, add the carrots to the wine sauce. Repeat for the parsnip.

When the wine sauce and vegetables are done, you have finished your bourguignon! Place a red kuri squash half on a plate and serve the bourguignon in the center. Garnish the bourguignon with the remaining fresh rosemary.

 

Additional notes

Recipe courtesy of The Gentle Gourmet Café

The Gentle Gourmet Café is a gastronomic vegan restaurant in Paris. Its gourmet dishes, both seasonal and homemade, reflect the team’s belief that vegan cuisine offers exquisite and relishing possibilities that go above and beyond the renowned classics of this capital of culinary arts. The Gentle Gourmet Café’s expertise was recently recognised by the Mairie de Paris, which described the restaurant as one of the “best addresses of the capital”.

Website: gentlegourmetcafe.com
Facebook: Gentle Gourmet Paris
Twitter: @Gentle_Gourmet
Instagram: @gentlegourmet