The most recent bourguignons I have cooked were all served with mashed potatoes and carrots on the side. Most recent bourguignons of mine was a delicious fried tempeh triangles bourguignon and one of the originals was white chestnut ball bourguignon. I use two varieties of mushrooms for contrast e.g., Portobello and button mushrooms. Shiitake or button mushrooms if you choose to. The herb most associated with bourguignon is thyme. The red wine is vegan friendly. Guar bulks up. Tapioca has the same effect. I use small minced onions or pearled onions for flavour. One of the best bourguignons I have tasted was with baby beets. So it’s not ‘Beef Bourguignon’ we’re after but ‘Beet Bourguignon’ wins the day. Other ingredients can be used such as: tofu, young jackfruit, gluten, french escallots or shallots, garlic, vegan beef stock, flour and tapioca starch.