Vegetable bourguignon

Vegetable bourguignon

Total: 1 hr 15 Min. | Active: 1 hr 15 Min.
vegetarian, healthy and balanced
Nutritional value / person: 657 kcal
, Fat: 28 g
, Carbohydrate: 65 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2tbsp butter
2 garlic cloves, thinly sliced
450g raw beetroots, sliced
300g parsnips, cut into sticks
250g carrots, cut into sticks
250g leek, halved lengthwise, cut into approx. 1 cm pieces
1tbsp tomato puree
4sprigs thyme
2 bay leaves
¼tsp cinnamon
4dl red wine
2dl vegetable bouillon
1 ½tbsp cornflour
2tbsp water

Tofu and mushrooms

clarified butter for frying
200g smoked tofu, diced
300g mushrooms, quartered
¼tsp salt
a little pepper
5 shallots, quartered
1tsp sugar
2pinches salt

Mashed potatoes

1kg mealy potatoes, peeled, chopped
salted water, boiling
2 ½dl milk
50g butter
1tbsp thyme leaf, finely chopped
1tbsp rosemary needles, finely chopped
4 sage leaves, finely chopped
¼tsp nutmeg
salt and pepper to taste
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How it's done


Heat the butter in a pan. Add the garlic, sauté briefly, add the beetroot, parsnips, carrots and leek, cook for approx. 5 mins. Add the tomato puree and cook briefly. Add the thyme, bay leaf and cinnamon, pour in the wine, reduce to half the amount. Pour in the stock and bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins. Mix the cornflour with the water, add to the vegetables while stirring, cook for approx. 2 mins.

Tofu and mushrooms

Heat a little clarified butter in a non-stick frying pan. Add the tofu and mushrooms, stir fry for approx. 10 mins. Remove, season and set aside. Heat a little clarified butter in the same pan. Add the shallots, sugar and salt, cover and caramelize over a low heat for approx. 20 mins., stirring occasionally. Return the tofu and mushrooms to the pan.

Mashed potatoes

Cook the potatoes (uncovered) in boiling salted water over a medium heat for approx. 20 mins. until soft. Drain the potatoes well, pass them through a food mill and straight back into the pan. Heat the milk, butter, herbs and nutmeg, cover and leave to stand for approx. 5 mins. on the switched-off hob. Gradually add the milk to the potatoes, stirring with a wooden spoon. Stir briefly and vigorously until the potato mixture is fluffy and falls off the spoon, season. Add the tofu and mushrooms to the vegetables, plate up with the mashed potatoes.

Good to know
Note: This dish is a vegetarian alternative to the classic beef bourguignon.

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