Vegan Mushroom Bourguignon
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!
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.