Vegan Daube de “boeuf” à la provençale

vegan Daube de "boeuf" à la provencale
photo by Hans Westbeek

Originating from the sunny Provence region, daube de boeuf à la provençale is a traditional stew that has evolved from humble peasant fare to a celebrated dish synonymous with southern French gastronomy. The dish gets its name from the pan it was originally prepared in: the daubière, a deep, round or oval piece of earthenware used for braising. 
This equally aromatic version Vegan Daube de “boeuf” à la provençale respects the region’s cherished traditional recipe with all the ingredients that are so inherent to its incredible depth of flavor: fragrant herbs, orange zest, tomatoes, a full-bodied red wine such as a Côtes du Rhône and succulent black olives, which add a briny richness.

Opt for the highest-quality plant-based ‘beef’ strips, such as PLNT, free from unnecessary additives, to ensure authentic and wholesome results. Because cooking the plant-based ‘beef’ too long would likely cause it to fall apart (it has a fine texture), it is sautéd separately and added during the final 15 minutes of cooking, along with the olives. The daube can be paired with mashed or boiled potatoes. In the south of France, it is frequently served with coquillettes (delicate pasta shells similar to macaroni) or polenta. Don’t forget the crusty bread, perfect for sopping up every last bit of the luscious sauce, and a glass of Côtes du Rhône.

Vegan daube de “boeuf” à la provençale

Paola Westbeek
Hearty, warming and full of flavour
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
marinating 1 day
Course Main course
Cuisine French
Servings 4 portions
Calories 511.2 kcal


  • 1 heavy-bottomed casserole


  • 320 g plant-based ‘beef’ strips I used PLNT
  • 1 Bouquet garni 4 sprigs of thyme, 2 sprigs of rosemary (5 g), 2 bay leaves, all tied together with kitchen twine
  • ½ (organic) orange, peel in strips
  • 250 g carrots scrubbed, cut into thick diagonal slices
  • 1 large onion peeled, halved (one half studded with the cloves, the other half chopped)
  • 2 cloves
  • 500 ml full-bodied red wine
  • 1 el freshly crushed black peppercorns
  • 15 g plant-based butter
  • 2 cloves of garlic finely chopped
  • 2 tbsp all-purpose flour
  • 1 can of chopped tomatoes
  • 2 tbsp olive oil
  • 75 g plant-based "lardons" of use 1 tbsp of smoky oil or liquid smoke
  • 100 g juicy black olives such as Niçoise or kalamata


  • Combine the plant-based ‘beef’ strips, bouquet garni, orange zest, carrots, half onion studded with the cloves, red wine and freshly cracked pepper in a large bowl. Cover and marinate overnight.
    320 g plant-based ‘beef’ strips, 1 Bouquet garni, ½ (organic) orange, peel in strips, 250 g carrots, 1 large onion, 2 cloves, 500 ml full-bodied red wine, 1 el freshly crushed black peppercorns
  • The following day, remove the vegetables and aromatics from the marinade and place them in a bowl lined with paper towel and pat them dry. 
  • Drain the plant-based ‘beef’ from the marinade, making sure to reserve the marinade, and place it in a bowl lined with paper towel, pat dry as well. 
  • Place the plant-based ‘beef’ back in the fridge.
  • Place the marinade (without the vegetables and aromatics) in a saucepan and bring to the boil. Reduce the heat to a very gentle simmer and cook uncovered for 5 minutes. 
  • In the meantime, melt the plant-based butter in a heavy-bottomed pan and gently sauté the chopped onion (along with the studded onion, chopped, cloves removed and discarded) and garlic for 3 minutes.
    15 g plant-based butter, 2 cloves of garlic
  • Stir in the flour very well, then slowly pour in the hot marinade while stirring with a whisk to bind the sauce without lumps.
    2 tbsp all-purpose flour
  • Add the chopped tomatoes, reserved vegetables and aromatics. Bring to a brief boil, then reduce the heat, cover and cook very gently for 1 hour, stirring a few times during cooking.
    1 can of chopped tomatoes
  • Heat the olive oil in a large non-stick frying pan and sauté the plant-based ‘beef’ and plant-based ‘lardons’ (if using) over a medium-high heat, stirring regularly, for 4 minutes. 
    2 tbsp olive oil, 75 g plant-based "lardons"
  • Gently stir this through the sauce, along with the olives, and continue cooking, covered, over a very low heat for a final 15 minutes. Do not stir during the final cooking time.
    100 g juicy black olives
  • Remove the orange zest and bouquet garni. Taste, and adjust the seasoning if necessary. 
  • Serve with mashed or boiled potatoes, polenta or coquillettes (a French type of pasta similar to macaroni), crusty bread and a glass of Côtes du Rhône.


Use vegan beef “strips” of your choice from your local supermarket. A really nice “old school” substitute is seitan. Seitan has a lovely savoury taste, withstands a long simmer and marinating while retaining a nice bite. You can buy seitan at most health food shops. If it is seitan from a stock jar, be sure to save the delicious stock and use some of it in this stew. Cut the seitan itself into smaller chunks or slices before use.


Calories: 511.2kcalCarbohydrates: 28.5gProtein: 20.8gFat: 24.9gSaturated Fat: 3.8gPolyunsaturated Fat: 7.9gMonounsaturated Fat: 12.5gTrans Fat: 0.6gCholesterol: 0.4mgSodium: 1275.8mgPotassium: 621.5mgFiber: 9.9gSugar: 5.4gVitamin A: 10846IUVitamin C: 10.1mgCalcium: 145.5mgIron: 22.8mg
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