Cozy up with a bowl of this rich and hearty Vegan Mushroom Bourguignon—a comforting twist on the French classic. Made with savory mushrooms, a velvety red wine sauce, and wholesome ingredients, this vegan recipe delivers all the depth and flavor of traditional bourguignon, without the meat. Whether you’re looking for a cozy weeknight dinner or an elegant plant-based dish to impress guests, this mushroom bourguignon hits the spot. It’s naturally gluten-free, dairy-free, and 100% delicious. If you’re exploring new ways to enjoy vegan mushrooms, this flavorful dish is a must-try!
What is Bourguignon?
Let’s clear up the mystery behind the name. “Bourguignon” (pronounced “bor-gee-nyon” or “bor-gin-yon”) refers to a traditional French stew that originates from the Burgundy region—hence the name. Traditionally made with beef, this dish is known for its deep, savory flavor, usually achieved through a slow simmer in red wine.
Our version? 100% vegan, just as comforting, and packed with flavor thanks to meaty mushrooms and bold seasonings.
Key Ingredients for Vegan Mushroom Bourguignon
This dish comes together with simple, wholesome ingredients that deliver maximum depth of flavor:
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Mushrooms – A mix of cremini and shiitake gives the dish a “meaty” texture.
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Carrots & Peas – Add pops of sweetness and color.
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Onions & Garlic – The aromatic foundation of any good stew.
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Fresh Thyme & Smoked Paprika – For an herby, slightly smoky flavor.
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Vegetable Broth – Enhances the umami taste without the need for beef.
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Red Wine – The heart of a traditional bourguignon sauce.
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Tamari – A gluten-free soy sauce alternative that adds depth.
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Plant-Based Milk & Cornstarch – For a creamy, thickened sauce.
For full quantities and instructions, scroll to the printable recipe card at the bottom of this post!
How to Make Vegan Mushroom Bourguignon (Step-by-Step)
1. Prep the Base
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Start by peeling and chopping your potatoes for the mash.
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Soak dried mushrooms (if using) in hot water to rehydrate.
2. Make the Mashed Potatoes
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Boil the potatoes until fork-tender.
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Mash with plant-based milk, a touch of vegan butter (or olive oil), and salt until smooth and creamy.
3. Sauté the Veggies
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Heat olive oil in a large pan.
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Add chopped onions and cook until soft.
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Stir in garlic, carrots, mushrooms, thyme, peas, and spices.
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Cook until the mushrooms are golden and the carrots start to soften.
4. Simmer the Sauce
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Pour in the red wine, tamari, and vegetable broth.
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Let everything simmer gently to allow the flavors to develop.
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In a small bowl, whisk plant-based milk and cornstarch, then stir into the sauce to thicken.
5. Taste & Serve
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Season to taste with salt and pepper.
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Serve the Vegan Mushroom Bourguignon warm over a bed of creamy mashed potatoes.
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Garnish with fresh thyme and enjoy!
Helpful Tips & Variations
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Red Wine Substitute: If you’re not using wine, replace it with more vegetable broth and a splash of balsamic vinegar for that deep tangy flavor.
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Swap Potatoes: Try sweet potatoes for a subtly sweet contrast to the rich stew.
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Make It Creamier: Use canned coconut milk for extra creaminess, or stick with oat/almond milk for a lighter option.
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove.
How to Serve Vegan Mushroom Bourguignon
While we love serving this savory vegan stew over mashed potatoes (it’s classic for a reason!), you can also try:
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Over creamy polenta
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With crusty sourdough bread
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Poured on top of wild rice or pasta
No matter how you serve it, this dish is guaranteed to impress.
More Vegan Recipes to Try
Looking for more hearty vegan meals? You’ll love these:
- Creamy Cauliflower Soup – A Cozy Vegan Recipe for Any Season
- Crispy Gochujang Korean Tofu – A Flavor-Packed Vegan Dinner
- Chickpea Nuggets Recipe
Conclusion
This Vegan Mushroom Bourguignon is proof that comfort food doesn’t need meat or dairy to be rich, flavorful, and satisfying. Whether you’re exploring more plant-based recipes or simply in the mood for something cozy and delicious, this dish is a must-try.
Let us know in the comments if you made it, and don’t forget to tag @foodandtips when you share your creations on social media!
Vegan Mushroom Bourguignon
Ingredients
Mushroom Bourguignon
- 1 oz 28 g dried mushrooms OR 10 oz fresh sliced mushrooms
- 1 tbsp oil
- ½ large onion diced
- 2 small/medium 140 g carrots chopped
- ⅔ cup 100 g peas frozen (optional)
- 3 garlic cloves minced
- ¾ tbsp fresh thyme or 1 tsp dried thyme
- 1 tsp onion powder
- ¾ tsp sea salt or to taste
- ¼ tsp black pepper or to taste
- ¼ tsp smoked paprika
- ⅓ cup 80 ml red wine (see notes)
- ½ tbsp tamari or soy sauce
- ¾ cup 180 ml vegetable broth + 1/4 cup more if needed
- ¼ cup 60 ml plant-based milk
- ¾ tbsp cornstarch or arrowroot flour
Mashed Potatoes:
- 4 medium-sized 600 g potatoes
- ¼ cup 60 ml coconut milk canned (*see notes)
- ½ tsp nutmeg or to taste
- Black pepper & sea salt to taste
Instructions
Prep the Base
- Start by peeling and chopping your potatoes for the mash.
- Soak dried mushrooms (if using) in hot water to rehydrate.
Make the Mashed Potatoes
- Boil the potatoes until fork-tender.
- Mash with plant-based milk, a touch of vegan butter (or olive oil), and salt until smooth and creamy.
Sauté the Veggies
- Heat olive oil in a large pan.
- Add chopped onions and cook until soft.
- Stir in garlic, carrots, mushrooms, thyme, peas, and spices.
- Cook until the mushrooms are golden and the carrots start to soften.
Simmer the Sauce
- Pour in the red wine, tamari, and vegetable broth.
- Let everything simmer gently to allow the flavors to develop.
- In a small bowl, whisk plant-based milk and cornstarch, then stir into the sauce to thicken.
Taste & Serve
- Season to taste with salt and pepper.
- Serve the Vegan Mushroom Bourguignon warm over a bed of creamy mashed potatoes.
- Garnish with fresh thyme and enjoy!
Notes
- Red Wine Substitute: If you're not using wine, replace it with more vegetable broth and a splash of balsamic vinegar for that deep tangy flavor.
- Swap Potatoes: Try sweet potatoes for a subtly sweet contrast to the rich stew.
- Make It Creamier: Use canned coconut milk for extra creaminess, or stick with oat/almond milk for a lighter option.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove.
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