Veef Bourguignon

  • Veef   Bourguignon
  • Veef   Bourguignon
  • Veef   Bourguignon
  • Veef   Bourguignon
Ranking: 2 more votes required!

Rated 4.83 out of 5 based on 3 votes


  • 400 g sanitarium tender pieces (1 can)
  • 1 clove garlic
  • 5 Tbls soy sauce
  • 3 Tbls besan flour
  • 3 Tbls sweet paprika powder
  • 2 Tbls red onion, chopped
  • 1 x brown onion - cut in chunks
  • 4 x carrots
  • 4 x button mushrooms (quartered)
  • 1 cup dry shitake mushrooms - soaked in water
  • 1 bunch parsley, chopped
  • 2 Tbls liquid smoke
  • 5 sprigs thyme
  • 1 tspn dry thyme
  • 1 x bay leafe
  • 350 ml dry red wine (yalumba)
  • 350 ml veggie stock
  • 2 Tbls dairy free margarine (nuttelex)
  • 1/2 tspn chilli powder
  • 2 tspn tomato paste


Start with the mock meat. Wash the mock meat and get rid of the sauce because you will going to marinate it. You can also use another mock meat product if you like.
I marinated it with 1 clove of garlic – grated, a good splash of soy sauce, 2-3 tbsp besan flour (this also will thicken your sauce!), and 2 tbsp of sweet paprika powder.

Heat some sunflower oil or rice brand oil into a pan and add the onions.
Fry for 3 min and …

… add your marinated mock meat.
Fry for further 3 min and add your carrots … and mushrooms.
Stir constantly and fry for another 3 min. Deglaze with the red wine.

Also add the veggie stock and herbs and spices +
tomato paste.
Stir well and turn the heat down to middle heat.
Let the stew simmer until the carrots are al dente.

To the end add a good cup of chopped parsley and the margarine.
Season with salt and black pepper,
have a taste and give it another 5 min simmer.

Turn off the heat and serve with whatever you like.
Garnish with fresh parsley.
It works great with fresh bread, rice, potato dumpling’s and pasta!


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    by ANNA LINHART on 01/08/2013, 21:21
    • Thank so much Anna :-)


      by Angela H. on 19/08/2013, 14:22
      Angela H.