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.
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
- 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
- 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
- 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.
- 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:
Followed this exactly and the results were amazing according to my husband. I lost my taste and smell 14+ months ago and I need to trust the author of the recipe. His main comment was fresh ground pepper once served was the only thing to add. We will add this to our meatless weekly meal plan.
Thanks for your feedback, Amy! 🙂
This was excellent! Used a mixture of white button and baby bellas I had on hand and followed the recipe as written. This will go into the rotation for a satisfying vegetarian meal.
Sounds amazing! Thanks for your great feedback, Gina. 🙂
I’m not a fan of thyme. any suggestions for substitutions? Thanks.
Maybe a little rosemary, or just leave it out.
Absolutely delicious! I don’t normally leave feedback but this recipe is so deserving. My partner and I are trying to reduce our meat intake. This is definitely going into our vegan library – you d not miss the meat. It is so tasty …. Thank you! I’m checking out everything else on this website!!!
You are very welcome! It’s also one of my favorites. 🙂
This was excellent. I never comment on a recipe but this was exceptional. Truly one of my favorite recipes. It was not time consuming and so easy to make. The flavor was fantastic. Thank you so much for sharing. We were licking the spoons.
So happy to hear, Lori! Thanks for your great feedback. 🙂
I’m super excited to make this! I do have one question before I head to the grocery. What kind of red wine do you recommend?
Hi! A Red Burgundy would be perfect. 🙂
This recipe is a keeper! I only made one substitution: I used vegan Worcestershire sauce instead of tamari. Super delicious
Happy to hear it was delicious! 🙂
Thank you for the recipe- this was so yummy! I added extra carrots and ditched the peas. sprinkled a little red pepper flakes on it. I used it over quinoa to make it even more healthy. Definitely will make again!
Thanks for your great feedback, Barb. 🙂
I made this tonight for my meat-eating husband and it went over really well. I used fresh baby Bella mushrooms and frozen carrot cubes (part of the frozen bag of peas & carrots), jarred minced garlic and fresh tarragon. I did used different mashed potatoes, so I can’t comment on the recipe given. I do wish my sauce looked as rich as the one in the pics, but I used veggie broth to saute the onions instead of oil, so maybe that is the difference. I will make this again, thanks!
Happy to hear! Thanks for your feedback, Carol. The dried mushrooms (what I used) add some color, so maybe that’s why. 🙂
This was soooooo delicious!! I had some fresh mushrooms on hand and followed the recipe to a T with some of the suggested substitutions. I used sweet potatoes instead of white, and vegetable broth instead of wine. It was SO flavorful and very warming…especially with the nutmeg. Beef Bourguignon is a favorite, but this was so much simpler and quicker. I wish I had doubled the recipe! Thank you so much for sharing this amazing recipe!
That’s awesome, Whitney! Thanks for your great feedback. 🙂