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
Video
Ingredients
Mushroom Bourguignon
- 1 oz (28 g) dried mushrooms OR 10 oz fresh sliced mushrooms
- 1 tbsp oil
- ½ large onion diced
- 2 small/medium (140 g) carrots chopped
- ⅔ cup (100 g) peas frozen (optional)
- 3 garlic cloves minced
- ¾ tbsp fresh thyme or 1 tsp dried thyme
- 1 tsp onion powder
- ¾ tsp sea salt or to taste
- ¼ tsp black pepper or to taste
- ¼ tsp smoked paprika
- ⅓ cup (80 ml) red wine (see notes)
- ½ tbsp tamari or soy sauce
- ¾ cup (180 ml) vegetable broth + 1/4 cup more if needed
- ¼ cup (60 ml) plant-based milk
- ¾ tbsp cornstarch or arrowroot flour
Mashed Potatoes:
- 4 medium-sized (600 g) potatoes
- ¼ cup (60 ml) coconut milk canned (*see notes)
- ½ 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
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
I’m a new vegan and this was absolutely amazing!! It was just the comfort food we were looking for!
I am so glad you enjoyed it, Kirsten. 🙂
lovely meal and flavour, but carropts were hard?
I am glad you liked it, Bob! It depends on the size you chop them. You can chop them smaller next time or even grate them, this way they will cook faster. I hope this helps. 🙂
So delicious! My whole family loved it. Thank you!
Fantastic! Thanks for your great feedback, Cathleen. 🙂
Excellent recipe! Doubled it so we could have left overs. This helped me get out of my stir fry and salad rut. Thanks!
You are very welcome, Kassi! I am so glad it turned out delicious. 🙂
Excellent dish! I used a variety of different mushrooms, and it was so flavorful. My daughter is a vegan and has led us to some adventurous eating. Will definitely make it again!
Awesome, I am glad you liked it! 🙂
What kind of dried mushrooms do you recommend?
You can use any type of dried mushrooms. I prefer Porcini and Chanterelle mushrooms.
YUMMMMMMM!!!!! The only change I made was I added vegan butter to the mash as it wasn’t as oily/creamy as I like it. I never leave reviews but this was incredible. Will try with fettuccine next time as stroganoff substitute 😀
Awesome! Thanks for your feedback Heidi! 🙂
This was the most delicious meal I have made in a long time. I’m a seasoned cook. I use fresh mushrooms and coconut milk.
So happy you loved it, Joann! 🙂
I make this all the time. Such a good comfort food. 10/10.
So glad you loved it, Cindy. 🙂
I used the left over water that I used to soak the porcini and it got extra extra extra porcini flavor hehe.. Not sure if it was the right thing to do. What do you think? Thanks for your amazing recipes!! ???????????? ????????
Yes, that’s what I also did in the past and it’s perfectly fine! But I also had a batch of dried mushrooms that were quite “sandy” and I had to discard the water. 🙂
WOW!!!! I’m surprised this would taste so delicious. Thank you for giving us access to such special recipes.
My pleasure! 🙂
Thank You for this amazing recipe! Very, very good and satisfying!! I wanted to try it exactly as written, but did not have everything on hand. Sharing my “changes” in case it helps others… I used a pack of fresh baby bella mushrooms, regular plant-based milk, regular paprika mixed in a 2:1 ratio with cumin (per pepperscale.com since I did not have smoked paprika). It seemed to take awhile for my mushrooms to soften, so I just added extra vegetable broth as needed during the final simmer. I will definitely be making this again!
I am glad you enjoyed the dish! Thanks for your feedback, Amy. 🙂
Wow! Amazing flavor! My meat eating hubby had 3 bowls. I didn’t have any potatoes so I used polenta. This will become a regular meal in our house.
That’s awesome, Stephanie! I am so glad you and your husband enjoyed the dish! 🙂
This recipe is absolutely DELICIOUS, like all of your other recipes! Thank you! I made the mashed potatoes a bit differently. I used vegan margarine and unflavored/unsweetened almond milk, thyme, garlic powder, salt and pepper. You do such amazing work! Thanks again!
I am glad you loved the recipe, Briana. 🙂
I’ve cooked the recipe from this site the first time and I want to say – that’s really great and delicious! Thank a lot to Ela for the detailed recipe and creativity! I was really enjoyed it!
I cooked it without red wine)
I am so glad you enjoyed the recipe, Nadia! 🙂
Thank you very much for the recipe! It was delicious 🙂
My pleasure, Marija! I am glad it turned out delicious. 🙂
Wowwww, thank you very much!! it is so so delicious I will do it forever, this is the third recipe I try from your web page and no deception!
You are very welcome, Daissy! I am happy you love the recipe. 🙂
This recipe was delicious, changed a few things by making a mirepoix, had trumpet royales and baby Bellas, sautéed in garlic and vegan butter in separate pan then added before adding the broth ????????????, and made vegan bacon to add! Delicious recipe everyone love it! Will definitely be making it again!
Sounds so delicious, Taylor! Thanks for sharing. 🙂
Lovely recipe but I used the mushroom base for my first pie machine recipe and it was awesome. Thanks Ela.
I am glad you enjoyed the recipe, Gemma. Thanks for your great feedback. 🙂
Awesome! I did it in a hostel for 30 persons and everyone went crazy! Did not put enough cornstarch though and was not really tick but people loved it anyway
Sounds amazing! I am glad everyone enjoyed the recipe. 🙂
Hi Ela, thank you for a wonderful, accessible, and beautiful Instagram page! Is there any reason you prefer dried mushrooms to fresh in this recipe? I’m wondering for my more general understanding of this ingredient.
Thanks,
Jay
Hey Jay! They add more flavor, but you can also use fresh mushrooms as mentioned in the recipe. 🙂
My husband and I loved this and it was so easy to make! Perfect comfort food during these crazy times. Thanks!
My pleasure! I am glad you enjoyed the dish. 🙂