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Rich and flavorful vegan mushroom bourguignon, perfect for any night of the week. A creamy and hearty vegetarian dish, with all the aspects of a supreme comfort food. This recipe is naturally gluten-free, dairy-free, soy-free, and easy to make.
If you’re not sure how to pronounce the last word of this recipe name, you’re not alone. I had to learn as well when I first came across it. I guessed at how to pronounce it and got nowhere close to the correct pronunciation. Since I like to be helpful in more ways than one, it’s pronounced “borg-in-yon” in America and the more classic French pronunciation is “bore-ghee-yone.”
Now that you know how to pronounce the crazy word, let me tell you what it is. This word and style of cooking specifically comes from the area of France called “Bourgogne.” This name directly translates into “burgundy.” Bourguignon sauce is popularly a dark brown but can appear burgundy due to the red wine used to make it.
This recipe is popularly made as beef bourguignon, which is a stew-like dish, but it’s easy to mimic the beef flavors and make a vegan beef bourguignon instead or my version, of course.
Wholesome Ingredients
This vegan mushroom bourguignon is chock-full of healthy ingredients. Also, since I’m all about healthy and plant-based foods, but not all about lacking flavor, there are plenty of flavorful ingredients. Smoked paprika gives it a kick, while garlic, onion powder, and fresh thyme ensure that the taste of this dish is unforgettable.
The Main Ingredients Are:
- Mushrooms – Used in place of meat and prepared to be a highlight of flavor within the dish.
- Vegetable Broth – Used in place of beef broth to give that classic bourguignon flavor while maintaining the cruelty-free aspect.
- Peas – The addition of multiple vegetables gives an array of flavor points within the dish and only makes it more nutrient-dense and protein-rich.
- Plant-Based Milk – Perfect for making a dish creamy without worrying about dairy.
Check the recipe card below for an entire list of ingredients, amounts, etc.
How to Make Vegan Mushroom Bourguignon?
STEP 1: Prepare your mushrooms and potatoes by soaking dried mushrooms then peeling and chopping potatoes before placing them in a pot to boil.
STEP 2: Once potatoes are finished, add the rest of the ingredients for the mashed potatoes. Use a potato masher to bring them to your preferred consistency.
STEP 3: Heat oil in a pan and sauté the onions for a few minutes before adding in the mushrooms, carrots, peas, garlic, thyme, and the rest of the spices. Sauté a bit longer.
STEP 4: Add in the red wine, tamari, and vegetable broth. Cover and let simmer until vegetables have softened. Combine the plant-based milk and cornstarch before adding it to the pan.
STEP 5: Taste your sauce and adjust seasonings if need be. Pour the sauce over the mashed potatoes, garnish with a touch of fresh thyme, and enjoy!
Helpful Tips and Variations
- Use sweet potatoes instead of white potatoes – This will change up the flavor aspect of the mashed potatoes considerably. However, if you enjoy the taste of sweet potatoes, it can be a delicious change.
- Other plant-based milk options in the mashed potatoes – Any plant-based milk option is definitely fine to use. However, coconut milk is higher in fat content which means it will be creamier than options such as almond milk, oat milk, etc. In order to counteract this, simply add a tablespoon of oil or vegan butter.
- How to Store – This mushroom bourguignon should be stored in an airtight container in the fridge for up to 3 days. It can also be frozen in an airtight container and kept for up to 3 months. To reheat from the freezer, let it sit and come to a warmer state on its own – overnight is best. Then, reheat on the stove on a lower setting.
- Red Wine Substitute – The red wine is actually quite important in this recipe, however, if you prefer not to use red wine, simply replace the amount of red wine with vegetable broth.
If you make this tasty vegan mushroom bourguignon, do let me know in the comments below and tag me in your Instagram/Facebook posts with @elavegan and #elavegan.
You might want to check out my other vegan dinner recipes:
- Easy Veggie Stew
- Vegan Pot Pie
- Creamy Vegan Lasagna Soup
- Vegan Hungarian Goulash
- Vegan Shakshuka With Chickpeas
- Roasted Red Pepper Pasta
Vegan Mushroom Bourguignon
Ingredients
Mushroom Bourguignon
- 1 oz dried mushrooms OR 10 oz fresh sliced mushrooms
- 1 tbsp oil
- 1/2 large onion diced
- 2 small/medium carrots chopped
- 2/3 cup peas frozen (optional)
- 3 garlic cloves minced
- 3/4 tbsp fresh thyme or 1 tsp dried thyme
- 1 tsp onion powder
- 3/4 tsp sea salt or to taste
- 1/4 tsp black pepper or to taste
- 1/4 tsp smoked paprika
- 1/3 cup red wine (*see notes)
- 1/2 tbsp tamari or soy sauce
- 3/4 cup vegetable broth + 1/4 cup more if needed
- 1/4 cup plant-based milk
- 3/4 tbsp cornstarch or arrowroot flour
Mashed Potatoes:
- 4 medium-sized potatoes
- 1/4 cup coconut milk canned (*see notes)
- 1/2 tsp nutmeg or to taste
- Black pepper & sea salt to taste
Instructions
- You can easily switch between US and metric measurements underneath the ingredient list. This recipe has a video below for easy visual instructions.
- Soak dried mushrooms in warm water for about 15-20 minutes, then drain. Skip this step if you are using fresh mushrooms.
- Meanwhile, peel and chop potatoes, add them to a pot with water and salt. Bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper, and sea salt to taste and mash with a potato masher (don't use a food processor or blender). Set aside.
- Heat oil in a pan over medium heat. Add onion and sauté for 4-5 minutes. Add drained mushrooms, carrot, peas, garlic, thyme, and all spices. Sauté for a further one minute, stirring frequently.
- Add red wine. Cook for about 2 minutes. Then add tamari (or soy sauce), and vegetable broth.
- Let simmer over low/medium heat with a lid on for about 10-12 minutes or until the carrots and peas are softened.
- Combine plant-based milk and cornstarch in a bowl, stir with a whisk until there are no lumps. Add the mixture to the pan and stir (the sauce will thicken). Let simmer for a few more minutes.
- Taste and adjust seasonings. Add more salt/pepper/spices if needed. Serve mushroom bourguignon with mashed potatoes and enjoy! Store leftovers covered in the refrigerator for up to 3 days.
Video
Notes
- Red wine: I would NOT recommend skipping, however, if you can't have red wine, simply use vegetable broth instead.
- Mashed potatoes: You can use any other plant-based milk, however, I would recommend adding at least 1 tbsp of oil or vegan butter if you use e.g. almond milk, oat milk or rice milk since canned coconut milk is higher in fat.
- Recipe serves 2-3. Nutrition facts are for one serving.
Nutrition
If you are using Pinterest, feel free to pin the following photo:
Ela this sounds LOVELY! The ultimate comfort food right here! Most definitely making this for Jared and I 🙂 Thank you!
That’s awesome, Britt! I hope you guys will love it. 🙂
I made this recipe and it was delicious! I substituted the red wine with grape juice. My daughter is asking me to make it again soon. Thanks for sharing your recipe Ela!
Sounds fabulous, Paula! Using grape wine is also a good idea for people who don’t want to use red wine. Thanks for sharing. 🙂
Hi Ela I’m happy to follow you on instagram and thanks for sharing ur lovely vegan recipes.
You are very welcome, Sahar! I hope you will try out many of my recipes. 🙂
I have to admit how easy and yummi is this recipe and I believe everyone’s able to make it. I absolutely love mushrooms and green peas and can eat it in every possible meal and every single day. Hopefully next time won’t forget to make a sauce as well 😅
I am so glad you loved the recipe, Medina! Thanks for your feedback. 🙂
This was outstanding! Swapped out Marsala wine for red because I didn’t have an open bottle of red. The flavors are bold and the dish is so satisfying! Thank you for your wonderful recipes!
I am so happy you loved the recipe, Corie! Thanks for your feedback. 🙂
Súper good!! My husband loved the recipe. I’m very new in the vegan world haha and her recipes help me so much.
Aww, thank you, Yaritza! I am so glad you liked the recipe. 🙂
Really tasty recipe. Next time I make it I think I’ll use a little more wine and reduce the overall volume of liquid as I found my sauce a little watery. I think this may have partly been due to using fresh mushrooms and I also doubled up the recipe as well. This was not a recipe that I thought I could find a veggie alternative for so thank you!
You are very welcome Elaine! I am glad you liked the recipe. Thanks for your helpful feedback. 🙂
I made this recipe for dinner tonight and it was awesome! Used fresh shiitake mushrooms and Marsala wine, don’t think it could have turned out any better, first class recipe and results, thank you Ela!
Wow, thanks so much for sharing! I am glad it turned out so great! 🙂
Ela, I made this for dinner tonight and it was a massive hit! I’m excited to try more of your recipes.
Wonderful! Thanks so much for your awesome feedback, Zuzu. 🙂
Eating this right now and had to pause to write a review to say how good it is!!! Super tasty and easy to follow recipe
How sweet of you, Penny! Thanks for your review, I really appreciate it. 🙂
This was absolutely delicious and easy to make! I served it over rice instead of the potatoes.
Wonderful! Serving the dish over rice is great too! Thanks for your feedback, Lynne! 🙂
Such a great recipe! Looks so flavorful and delicious! 😍
Thanks so much, Bianca! I hope you will give it a try. 🙂