Go Back
–+ servings
Vegan Mushroom Bourguignon

Hearty Vegan Mushroom Bourguignon for Ultimate Comfort

Indulge in this Vegan Mushroom Bourguignon, a rich, umami-filled dish perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: French, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bourguignon
  • 2 cups Dried/Fresh Mushrooms Soaked if dried, cleaned if fresh
  • 2 tablespoons Oil Can replace with vegetable broth for oil-free version
  • 1 medium Onion Diced finely
  • 2-3 medium Carrots Chopped
  • 1 cup Frozen Peas Optional
  • 4 cloves Garlic Minced
  • 1 tablespoon Fresh Thyme Or adjust for dried thyme
  • 1 teaspoon Onion Powder Optional
  • 1 teaspoon Sea Salt To taste
  • 1 teaspoon Black Pepper Freshly ground
  • 1 teaspoon Smoked Paprika For smoky flavor
  • 1 cup Red Wine Or substitute with vegetable broth
  • 2 tablespoons Tamari/Soy Sauce Tamari for gluten-free
  • 2 cups Vegetable Broth Adjust for desired consistency
  • 1/2 cup Plant-based Milk Coconut milk is recommended
  • 2 tablespoons Cornstarch Or arrowroot flour as a substitute
For the Mashed Potatoes
  • 2-3 medium Potatoes Yukon Gold or starchy variety
  • 1/2 cup Coconut Milk Or any plant-based milk
  • 1/4 teaspoon Nutmeg To enhance flavor
  • 1 teaspoon Salt To taste
  • 1 teaspoon Pepper To taste

Equipment

  • Large skillet
  • Pot
  • mixing bowl
  • masher

Method
 

Cooking Steps
  1. Soak dried mushrooms in warm water for 15-20 minutes until soft, then drain. Clean and slice fresh mushrooms.
  2. Peel and chop potatoes into pieces. Boil in salted water for 15 minutes until fork-tender, then mash with coconut milk, nutmeg, salt, and pepper.
  3. In a skillet, heat oil over medium heat. Sauté onion for 4-5 minutes, then add drained mushrooms, carrots, peas, garlic, thyme, onion powder, salt, pepper, and paprika. Cook for 1 minute.
  4. Pour in red wine, deglazing the pan. Let simmer for 3 minutes. Add tamari and vegetable broth, cover, and simmer for 10-12 minutes.
  5. Whisk plant-based milk and cornstarch until smooth. Stir into the skillet, cooking until the sauce thickens, about 2-3 minutes. Adjust seasoning.
  6. Serve over mashed potatoes and garnish with fresh thyme.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 20IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

This Vegan Mushroom Bourguignon is a comforting dish that respects dietary needs without sacrificing flavor. Feel free to experiment with different mushrooms and serving options.

Tried this recipe?

Let us know how it was!