Jackfruit Bourguignon
Jackfruit Bourguignon
A classic French dish made popular here in the United States by none other than the infamous Julia Child. Bourguignon is traditionally Beef Bourguignon and made with both beef and bacon. This version has been happily Veganized by omitting the bacon and using Young Jackfruit in place of beef. This is the perfect meal to enterain with or cozy up to in cold weather.
Serves 4
Ingredients
14 oz (400 g) Young Jackfruit pieces ( I really like the one from Edward & Sons)
1 lb (468 g) Whole Mushrooms cut in half (white or baby bellas)
2 (166 g) Carrots sliced thick
1 small Onion (170 g) sliced root to stem (half moons)
10 oz (284 g) Pearl Onions
3 cloves of Garlic minced
4 Tbsp (60 g) of Vegan Butter
3 Tbsp (45 g) Flour
1 1/2 Tbsp (23 g) Tomato Paste
1 1/2 tsp (7.5 ml) Dark Soy Sauce (for color)
1 1/2 cups (355 ml) Burgundy Wine (like Beaujolais, Pinot Noir or Burgundy)
1 1/2 cups (355 ml) Vegan Beef-less Broth
1 1/2 tsp (7.5 g) Thyme
2 Bay Leaves
1 Tbsp (15 g) Parsley chopped plus more for garnish
Serve with: French Bread, Mashed Potatoes and or Noodles
Note: If you’d like to omit the Wine then use equal parts Red Wine Vinegar and Red Grape Juice. Or double the Broth and add 1/4 cup Red Wine Vinegar.
Directions
1. Melt 2 Tbsp of vegan butter on medium heat and sauté the pearl onions for about 5 minutes or until they soften and have browned a bit. Remove them from the pot and set aside.
2. In the same pot sauté the mushrooms with 1/2 tsp of thyme until they start to break down, about 3-5 minutes. Remove them from the pot and set aside.
3. In the same pot, add the additional 2 Tbsp of vegan butter, sliced onion, carrots and remaining thyme and cook for about 5 minutes. Add in the jackfruit and garlic and continue cooking for another few minutes until the garlic becomes fragrant. Add in the flour and mix until everything is well coated. Continue cooking for 1-2 minutes to get rid of the raw flour taste.
4. Add in the broth, wine and use the liquid to scrape up any brown bits that have formed while cooking. Add in the tomato paste and mix until dissolved. Add the bay leaves, mix well and then cover the pot. Turn the heat to low and allow it to simmer for 20 minutes.
5. Once the mixture has simmered add in the cooked pearl onions, mushrooms, dark soy sauce and parsley. Allow the Bourguignon to heat through and reduce slightly, about 8-10 minutes. Top each portion with additional fresh parsley and serve with French bread.
Additionally, the bourguignon can be served with mashed potatoes or buttered noodles.
