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Vegan Mushroom Bourguignon

Deliciously Cozy Vegan Mushroom Bourguignon for Comfort Food Lovers

This Vegan Mushroom Bourguignon is a hearty, comforting dish that wraps you in classic French flavors, perfect for a cozy dinner.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushroom Base
  • 1 oz Dried Mushrooms OR Fresh Sliced Mushrooms (10 oz)
  • 1 tbsp Oil Neutral oil for sautéing
  • ½ large Onion Diced, can use shallots
  • 2 small/medium Carrots Chopped, zucchini can be substituted
  • ⅔ cup Frozen Peas Optional, fresh peas are a delicious alternative
  • 3 cloves Garlic Minced, garlic powder is a quick substitute
  • ¾ tbsp Fresh Thyme OR 1 tsp dried thyme
  • 1 tsp Onion Powder Skip if using fresh onion
  • ¾ tsp Sea Salt To taste
  • ¼ tsp Black Pepper To taste
  • ¼ tsp Smoked Paprika Regular paprika for a milder flavor
  • ⅓ cup Red Wine OR vegetable broth for non-alcoholic
  • ½ tbsp Tamari OR soy sauce, coconut aminos for soy-free
  • ¾ cup Vegetable Broth Plus ¼ cup as needed
  • ¼ cup Plant-Based Milk OR almond/oat milk
  • ¾ tbsp Cornstarch OR arrowroot flour
For the Mashed Potatoes
  • 4 medium-sized Potatoes About 600 g, sweet potatoes can be used
  • ¼ cup Coconut Milk Canned for richness
  • ½ tsp Nutmeg To taste
  • Black Pepper & Sea Salt To taste

Equipment

  • Large skillet
  • Pot
  • Potato Masher

Method
 

Step-by-Step Instructions for Vegan Mushroom Bourguignon
  1. Soak dried mushrooms in warm water for 15-20 minutes until rehydrated. Drain and rinse.
  2. Peel and chop the potatoes, add to salted boiling water, and cook for about 15 minutes until tender.
  3. Mash the drained potatoes with coconut milk, nutmeg, black pepper, and salt until smooth.
  4. Heat oil in a skillet, add diced onions, and sauté for 4-5 minutes until translucent.
  5. Add soaked mushrooms, carrots, peas, garlic, thyme, onion powder, salt, pepper, and paprika; sauté for about 1 minute.
  6. Pour in the red wine and cook for 2 minutes to let the alcohol cook off.
  7. Add tamari and vegetable broth, cover, and simmer for 10-12 minutes until vegetables are soft.
  8. Mix plant-based milk with cornstarch in a bowl, then stir into the bourguignon to thicken.
  9. Adjust seasonings, serve over mashed potatoes, and enjoy the soothing flavors.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 10IUVitamin C: 20mgCalcium: 6mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat gently, adding a splash of veggie broth or milk as needed.

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