If you’re looking for rich, comforting, and flavor-packed vegan recipe ideas, this Vegan Mushroom Bourguignon is a must-try! A plant-based twist on the classic French dish, this hearty meal is perfect for a cozy dinner or a special occasion. Made with a full-bodied red wine sauce, earthy mushrooms, and aromatic herbs, this dish delivers a depth of flavor that will impress vegans and non-vegans alike.
Why You’ll Love This Vegan Mushroom Bourguignon
- Rich & Flavorful – The combination of mushrooms, red wine, and herbs creates an umami-packed dish.
- Perfect for Special Occasions – A great choice for date nights, dinner parties, or when you just want to treat yourself.
- Nutritious & Filling – Loaded with vegetables and served over mashed potatoes or pasta, this dish is satisfying and wholesome.
- Completely Plant-Based – No dairy or meat, yet full of delicious flavors!
Ingredients
- 1 ounce dried porcini mushrooms (or preferred substitute)
- 16 ounces sliced cremini mushrooms
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, finely chopped
- ¾ cup finely chopped carrot (about 2 large carrots, peeled)
- 1 red bell pepper, cored and finely chopped
- 3-4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 cup full-bodied red wine (such as cabernet sauvignon)
- 2 tablespoons vegan butter
- 2 tablespoons flour (garbanzo bean or all-purpose)
- 1 batch of mashed potatoes or 16 ounces pasta for serving
- Salt and pepper, to taste
- Fresh chopped chives for garnish
Instructions
Step 1: Prep the Mushrooms
- In a measuring cup, add one cup of hot water and soak the dried mushrooms. Set aside for 10 minutes.
Step 2: Sauté the Vegetables
2. Heat one tablespoon of olive oil in a large pot over medium heat.
3. Add the chopped onion, carrot, and bell pepper. Sauté for about 3 minutes until the onion becomes translucent.
Step 3: Add the Mushrooms & Herbs
4. Stir in the sliced cremini mushrooms, minced garlic, thyme, and oregano. Cook until the mushrooms release their liquid, about 7-10 minutes.
5. Drain the soaked mushrooms, reserving the liquid. Chop them finely and add them to the pot.
6. Stir in the tomato paste and cook for another 3 minutes.
Step 4: Add the Wine & Simmer
7. Pour in the red wine and reserved mushroom liquid (avoiding any grit at the bottom).
8. Bring to a boil, then reduce to a simmer for 10 minutes, letting the liquid reduce by half.
Step 5: Thicken the Sauce
9. In a small bowl, mix the vegan butter and flour together until a paste forms.
10. Stir this mixture into the pot, allowing the sauce to thicken. Season with salt and pepper to taste.
Step 6: Serve & Enjoy
11. Serve warm over mashed potatoes or pasta.
12. Garnish with fresh chives and freshly cracked black pepper.
13. Pour yourself a glass of leftover red wine and enjoy!
Serving Suggestions
- Mashed Potatoes – The creamy texture pairs perfectly with the rich sauce.
- Pasta – Wide noodles like pappardelle or tagliatelle soak up the sauce beautifully.
- Crusty Bread – Perfect for sopping up every last drop of the flavorful sauce.
Storage & Reheating Tips
- Refrigeration – Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing – Freeze in a sealed container for up to 2 months. Thaw overnight before reheating.
- Reheating – Warm in a saucepan over low heat, adding a splash of water or vegetable broth if needed.
Final Thoughts
This Vegan Mushroom Bourguignon is a show-stopping dish that will leave everyone at the table impressed. Whether you’re exploring vegan recipe ideas for a special night or just want a comforting, nutritious meal, this recipe is a winner. Give it a try and enjoy the rich, deep flavors that make this dish truly special. Cheers to delicious plant-based cooking!