“Sausage” Bourguignon Stew with Rice

"Sausage" Bourguignon with Rice

"Sausage" Bourguignon with Rice

When it comes to comfort food, this sausage and rice stew will get the job done. Being a hearty meal, filled with potatoes, carrots, and other flavors, brings forth lots of added nutritious components. This is one of my favorites because it remind me of a “boeuf bourguignon” in French, which translates to Beef Bourguignon.

"Sausage" Bourguignon with Rice

Yields 4 servings


4 Beyond Meat sausages

1 Tbsp. Avocado oil

1 medium onion, diced

2 medium parsnips, diced

10-12 Dutch potatoes

4-5 medium carrots, diced

3 garlic cloves, smashed

3/4 cup red wine

1 Tbsp. tomato paste

2-3 sprigs thyme

1 Tbsp. fresh parsley, chopped

4 cups simple truth organic vegetable broth

2 bay leaves

1/2 tsp. Salt

1/4 tsp. ground black pepper

2 cups white rice, cooked


  1. In a stock pot on medium-high heat, add oil and sausages, browning each side. Remove and set aside.
  2. Add chopped onion, parsnips, carrots, smashed garlic, potato’s, and cook for 2-3 minutes.
  3. Turn to high heat and pour in the red wine. Cook for roughly 2-3 minutes. Add the vegetable stock, tomato paste, thyme, parsley, bay leaves, salt and pepper. Give a good stir.
  4. Once boiling again, reduce heat to a simmer and cook for 20-30 minutes (slightly covered).
  5. Before you serve, add the cooked rice.
  6. Serve immediately.


Chef’s tip: Enjoy this stew with a nice slice of warm bread that has a nice crust to it.