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Vegan Mushroom Bourguignon

Savor the Comfort of Vegan Mushroom Bourguignon Tonight

This Vegan Mushroom Bourguignon is a comforting, gluten-free, and dairy-free dish that delivers rich flavors and satisfaction.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushroom Base
  • 1 oz Dried Mushrooms Consider using dried porcinis for a richer taste.
  • 1 tbsp Oil Use vegetable or neutral oil for sautéing.
  • ½ large Onion Diced; substitute with shallots for a milder flavor.
  • 2 small/medium Carrots Chopped.
  • ⅔ cup Frozen Peas Optional, adds a pop of color and sweetness.
  • 3 cloves Garlic Minced.
  • ¾ tbsp Fresh Thyme Or use 1 tsp dried thyme.
  • 1 tsp Onion Powder
For the Flavor Punch
  • ¾ tsp Sea Salt Adjust to taste.
  • ¼ tsp Black Pepper Adjust to taste.
  • ¼ tsp Smoked Paprika Sweet paprika is a fine substitute if needed.
  • ⅓ cup Red Wine Can substitute with vegetable broth if avoiding alcohol.
  • ½ tbsp Tamari Or soy sauce.
  • ¾ cup Vegetable Broth Plus ¼ cup more if needed.
For Creamy Texture
  • ¼ cup Plant-Based Milk Coconut milk is recommended.
  • ¾ tbsp Cornstarch Or arrowroot flour.
For the Mashed Potatoes
  • 4 medium-sized Potatoes 600 g, any variety for mashing.
  • ¼ cup Coconut Milk Canned, for added creaminess.
  • ½ tsp Nutmeg Adjust to taste.

Equipment

  • Skillet
  • Pot
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Soak the dried mushrooms in warm water for about 15-20 minutes until they’re rehydrated and tender. Drain and chop into bite-sized pieces.
  2. Peel and chop the potatoes into chunks, then boil in salted water for about 15 minutes until fork-tender. Drain and mash with coconut milk, nutmeg, pepper, and salt.
  3. In a large skillet, heat the oil over medium heat. Add diced onion and sauté for 4-5 minutes until translucent.
  4. Stir in the soaked mushrooms, chopped carrots, garlic, and peas (if using) into the skillet. Add thyme, onion powder, smoked paprika, sea salt, and black pepper.
  5. Pour red wine into the pan, cooking for around 2 minutes. Add tamari and vegetable broth, simmering for 10-12 minutes.
  6. Whisk together plant-based milk and cornstarch until smooth, then pour into the pan to thicken the sauce.
  7. Serve the Vegan Mushroom Bourguignon over the creamy mashed potatoes.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 10gSaturated Fat: 5gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 30IUVitamin C: 25mgCalcium: 5mgIron: 15mg

Notes

Best enjoyed fresh, but delicious when reheated. Add a splash of vegetable broth for restoring creaminess when reheating.

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