Vegan Boeuf Bourguignon Pot Pie
This vegan boeuf bourguignon pot pie takes everything you love about the classic French stew — rich gravy, tender vegetables, deep umami flavor — and wraps it in a golden, flaky puff pastry crust.Instead of beef, we use Beyond Steak for a hearty, protein-packed bite that absorbs flavor beautifully. Sun-dried tomatoes and tomato paste add depth, nutritional yeast brings savory richness, and rosemary ties everything together with cozy, herbaceous warmth.
Ingredients
Bourguignon Filling
- 2 tablespoons olive oil
- 1½ cups yellow onion diced (about 1 large onion)
- 4 cloves garlic minced
- 12 ounces Beyond Steak cut into bite-sized pieces
- ¾ cup dry red wine Pinot Noir or Cabernet Sauvignon; vegan-friendly
- 3 tablespoons tomato paste
- ¼ cup sun-dried tomatoes finely chopped
- 2 tablespoons nutritional yeast
- 1½ teaspoons garlic seasoning mix
- 1 teaspoon fresh rosemary finely chopped (or ½ teaspoon dried)
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper
Vegetables
- 1½ cups carrots sliced (about 3 medium carrots)
- 1½ cups potatoes diced small (about 2 medium potatoes)
- 1 cup vegetable broth or water
- 1 cup frozen peas
Creamy Finish
- ½ cup vegan cheese shredded (mozzarella-style or cashew-based)
Pastry Topping
- 1 –2 sheets vegan puff pastry thawed
- 2 tablespoons unsweetened plant milk optional, for brushing
Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onions and cook for 5–6 minutes until soft and lightly golden. Stir in the garlic and cook for 30 seconds until fragrant.
Step 2: Brown the Beyond Steak
- Add the Beyond Steak to the pan. Cook for 4–5 minutes, stirring occasionally, until lightly browned. This step builds flavor and helps the plant-based protein absorb the sauce.
Step 3: Build the Bourguignon Base
- Stir in tomato paste and sun-dried tomatoes. Cook for 1–2 minutes to deepen the flavor. Add nutritional yeast, garlic seasoning mix, rosemary, salt, and pepper.
Step 4: Add Vegetables
- Fold in carrots and potatoes. Cook for 5 minutes, stirring well so everything is coated in the rich sauce.
Step 5: Simmer
- Add enough water or vegetable broth to just cover the vegetables. Reduce heat and simmer uncovered for 20–25 minutes, until the potatoes are tender and the sauce thickens.
Step 6: Finish the Filling
- Stir in frozen peas and vegan cheese. Cook for another 2–3 minutes until melted and creamy. Taste and adjust seasoning.