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, 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.
How To Serve Mushroom Bourguignon?
I love to serve mushroom bourguignon over mashed potatoes, however, you can also serve it over rice or pasta if you like. It’s such a versatile dish that will always taste very delicious!
You might want to check out my other delicious vegan mushroom recipes:
- Vegan Mushroom Stroganoff
- Vegan Mushroom Risotto
- Portobello Steaks
- Vegan Baked Ziti With Mushrooms
- Pasta Bake With Mushrooms
- Creamy Ramen With Mushrooms
- Green Bean Casserole
- Vegan Gravy With Mushrooms
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.
Vegan Mushroom Bourguignon
Ingredients
Mushroom Bourguignon
- 1 oz (28 g) dried mushrooms OR 10 oz fresh sliced mushrooms
- 1 tbsp oil
- 1/2 large onion diced
- 2 small/medium (140 g) carrots chopped
- 2/3 cup (100 g) 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 (80 ml) red wine (see notes)
- 1/2 tbsp tamari or soy sauce
- 3/4 cup (180 ml) vegetable broth + 1/4 cup more if needed
- 1/4 cup (60 ml) plant-based milk
- 3/4 tbsp cornstarch or arrowroot flour
Mashed Potatoes:
- 4 medium-sized (600 g) potatoes
- 1/4 cup (60 ml) coconut milk canned (*see notes)
- 1/2 tsp nutmeg or to taste
- Black pepper & sea salt to taste
Instructions
- You can watch the video in the post for 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.
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 information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
Just made this tonight- so easy and made with staples. Really hits the spot for a cold rainy day meal. Will make again for sure.
I followed the recipe exactly and it was delicious.
I used fresh mushrooms- I’d love to try it with dried as well.
Sounds wonderful, Margaret. I am so glad you liked my recipe. 🙂
Thanks for your feedback.
Thank you for this recipe! I have done it several times over the past few years and am planning to make it for dinner again tonight. My mouth is watering just thinking about it. I follow the exact recipe, with dried mushrooms, it is perfect as is 🤤
That’s wonderful, Helene! I am so glad you like it. 🙂
This was so delicious and simple. Thanks
You are so welcome, Arelis. 🙂
Also a classical beef bourguignon would not only have a vegetable broth but also be cooked in red wine, which is what makes its taste so recognizable. You can use cheap red wine, as it’s going to be cooked with your ingredients anyway. I’ll probably try making one at home with the red wine and mushrooms someday, it would probably taste delicious.
Hi Chloé, I use red wine in my recipe, and it’s also mentioned in the post. Enjoy! 🙂
The actual French pronunciation would actually be “boor-ghi-nyon” (I’m French). It seems super good!
Thanks, Chloé! 🙂
So very good!!! My non-vegan husband requested that I make this again!!!!
Yay, that’s awesome, April! 🙂
This recipe was absolutely delicious. Used what I had on hand which was shallots, celery & peas with cauliflower mash. So good!
So happy you liked it, Alex! 🙂
This was amazing! We loved it, even my non vegan husband. I did make it and let it sit in the refrigerator a day before we ate it.
Sounds great, Rosemary! So glad you liked it. 🙂
I haven’t tried the recipe yet but wondered how long coconut milk lasts once the can is opened. I assume mashed potatoes can’t be frozen once cooked but will they retain any taste if refrigerated? This first time, I will be cooking the recipe for myself so will have lot of it left over.
I have mostly meat-eating friends and am looking for recipes like this to serve to guests–as I refuse to go buy a bunch of food that I won’t eat! Thank you for your work.
Hello, the coconut milk will last up to a week in the fridge. You can also freeze it. 🙂
Hi! I was wondering if this freezes well, looks delicious!
Yes, it’s actually mentioned in the post. 🙂
Super leckeres Rezept, habe es ohne Wein gemacht und es war super lecker ????.
Vielen Dank für deine tollen Rezepte
Freut mich sehr! Danke für dein tolles Feedback. 🙂
Everything went well until I added the starch at the end and the recipe turned into a gooey sticky mixture that was not pleasant to eat. ????
Will give another try without the starch.
Hi Adri, did you maybe add too much? The recipe just calls for 3/4 of a tbsp, so that’s not too much. But you can, of course, leave it out. 🙂
I love this recipe, I have made it a dozen times, I do add some habanero sauce, but today I am having it over brown rice. Instead of mashed potatoes. Thank You for the recipe
Sue
Sounds incredible! I am glad you liked it, Sue. 🙂
What type of mushrooms did you use?
I used dried Porcini and Chanterelle mushrooms. ????
This recipe is my new favorite. Even my 5 and 8 year old love it and they DO NOT like mushrooms. We call it “fancy” dinner but yet it’s so simple to make. Looking forward to having this be a recipe that gets passed down through the generations. Thank you for this!
That’s awesome! I am so glad you loved it. 🙂
This was a wonderful hearty meal. Was cooked in no time with a pair of extra hands. I ended up using black salt for the mushroom part as well as the potatoes. I found the end result lacked a bit of a rich flavor. However, that’s an easy fix with extra salt, garlic, and adding some vegan beef bouillon. Thanks for a great recipe!
You are very welcome, Fatima! I am glad it turned out delicious. 🙂
Thank you for this recipe! Is it better to make a day ahead or the day of serving?
It tastes even better on day 2. 🙂
Do you think this could be made in a slow-cooker or would it dry out?
Hi Mary-Anne, I think it should work fine. 🙂
Great I’ll try it out and let you know, planning on serving this Christmas Ever, fingers crossed! 🙂
Awesome! Enjoy it. 🙂
I’m curious, Mary Anne, if you ended up trying this in the crockpot? I was wondering the same thing!! I just made this as per the recipe in the stove top and it was soooo great! And we’re not vegan! ????
I am glad it turned out delicious! 🙂
I used plant-based beef stock instead, added 1 whole star anise, substituted peas for chickpeas and put it in the slow cooker for 4 hours. Smells amazing and tastes even better!! Thanks for the recipe.
Thanks for sharing, Amy! 🙂
Hi MaryAnne …. did you end up making this in a crock pot? I. Cooking for 15 people for my daughters 30th birthday …. any suggestions?
Thanks, Linda