Vegan Mushroom Bourguignon | Over Mashed Potatoes

Name: Vegan Mushroom Bourguignon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3
Ingredients: 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); 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)

By Ela on February 2, 2020 | 60 Comments As an Amazon Associate I earn from qualifying purchases

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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:

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