If you’re seeking plant-based comfort food that’s elegant enough for guests but easy enough for weeknights, Vegan Mushroom Bourguignon checks every box. Earthy mushrooms, aromatic herbs, and a robust wine sauce come together in a dish that’s richly flavored and deeply satisfying. Creamy mashed potatoes serve as the perfect base, soaking up the savory sauce and making every bite pure bliss. Whether you’re vegan, vegetarian, or simply craving a nourishing meal, Vegan Mushroom Bourguignon will quickly become a staple at your table.
Rediscovering a Classic: My Journey to Vegan Mushroom Bourguignon
There’s something magical about French-inspired comfort food—especially when it gets a plant-based twist. I can vividly remember the first time I tried a classic beef bourguignon at a cozy bistro. The dish was slow-cooked, deeply savory, and served over a pillow of mashed potatoes. Years later, determined to create a cruelty-free version, I discovered the wonders of mushrooms. Their meaty texture and rich umami flavor made them the natural star of a vegan bourguignon.
Now, Vegan Mushroom Bourguignon is my go-to for dinner parties and chilly nights at home. It delivers all the flavor and depth of the original, thanks to a blend of earthy mushrooms, red wine, and fresh thyme. Each time I make it, the fragrance of slow-simmered vegetables fills my kitchen with warmth and nostalgia. The best part? This recipe is easy enough for busy weeknights but impressive enough for any gathering.
The keyword—Vegan Mushroom Bourguignon—doesn’t just represent a recipe. It’s a celebration of comfort, community, and tradition, reimagined for today’s plant-based kitchen. And with every forkful, you’ll find both nostalgia and bold, exciting flavor. Whether you’re new to vegan cooking or looking for a fresh take on French classics, you’ll love how satisfying vegan mushroom bourguignon can be.
What Makes Vegan Mushroom Bourguignon Exceptional
The genius of Vegan Mushroom Bourguignon lies in its rich flavors and wholesome ingredients. A mix of dried or fresh mushrooms provides depth and umami that rival the original dish. Sautéing carrots, onions, garlic, and thyme builds a savory base, while red wine and tamari (or soy sauce) infuse complex notes.
This plant-based bourguignon strikes the perfect balance between boldness and comfort. Red wine offers acidity and sweetness, while coconut milk and cornstarch create a silky, glossy sauce. You’ll find every bite brimming with flavor, from the peppery finish to the herby undertone. The mashed potatoes hold it all together, lending creaminess and making the whole meal stick-to-your-ribs hearty—without any dairy or animal products.
Vegan Mushroom Bourguignon also stands out for its versatility. It’s completely gluten-free if you use tamari and gluten-free broth, and simple swaps allow you to tailor the flavors for your taste buds. You can add extra veggies, swap potatoes for parsnips, or even serve over polenta or rice for variety. One thing remains constant: this dish always impresses.
Gathering Quality Ingredients for Vegan Mushroom Bourguignon
For restaurant-quality Vegan Mushroom Bourguignon, assembling fresh, high-quality ingredients is key. Here’s your essential checklist:
- 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) frozen peas (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
- 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) canned coconut milk
- 1/2 tsp nutmeg, or to taste
- Black pepper & sea salt, to taste
Tips for Ingredient Prep
For deeper flavor, select a mix of fresh and dried mushrooms, such as cremini, portobello, or shiitake. Soak dried mushrooms well, then slice thinly. Yukon Gold potatoes are perfect for creamy mashing, but russets work too. For red wine, choose a dry, robust bottle; it doesn’t need to be expensive, just something you’d enjoy drinking. Fresh thyme brings vibrant flavor, but dried thyme is a fine substitute for convenience.
Step-By-Step Guide to Vegan Mushroom Bourguignon
Ready to bring this French classic to your table? Let’s break down the process:
- Soak dried mushrooms in warm water for 15–20 minutes, then drain. If using fresh mushrooms, skip this step.
- Peel and chop potatoes. Boil in salted water for about 15 minutes, until fork-tender. Drain, return to pot, and mash with coconut milk, nutmeg, black pepper, and sea salt. Set aside.
- Heat oil in a pan over medium heat. Sauté onion for 4–5 minutes, until soft and fragrant.
- Add mushrooms, carrot, peas (if using), garlic, thyme, onion powder, salt, black pepper, and smoked paprika. Sauté for another minute, stirring frequently.
- Pour in red wine. Let cook for 2 minutes, allowing alcohol to cook off. Add tamari and vegetable broth. Cover and simmer for 10–12 minutes, until carrots and peas are soft.
- In a small bowl, mix plant-based milk and cornstarch until smooth. Stir into the vegetables, letting the sauce thicken. Simmer a few more minutes.
- Adjust seasonings to taste. Serve mushroom bourguignon warm, ladled over beds of creamy mashed potatoes. Store any leftovers in the fridge for up to 3 days.
Pro Tips & Flavor Enhancers
- Never use a food processor for the potatoes—they’ll turn gummy. Always mash by hand for the best texture.
- For lighter sauce, use unsweetened almond milk instead of coconut milk.
- A sprinkle of chopped parsley or fresh chives at serving adds a bright finish.
Serving Suggestions & Creative Variations
Vegan Mushroom Bourguignon shines as a main course at cozy dinners or holiday gatherings, but it’s flexible enough for meal prep or weeknight meals. For extra flair:
- Serve over creamy polenta, steamed rice, or even a slice of toasted country bread for rustic “bourguignon toast.”
- Add other root vegetables—think parsnips or turnips—for seasonal variety.
- Pair with roasted green beans, sautéed spinach, or a simple mixed salad as sides.
- For elegance, finish with a drizzle of truffle oil or a scattering of microgreens.
Storage and Make-Ahead Tips
This is truly a prepare-ahead friendly dish. Vegan Mushroom Bourguignon melds and deepens in flavor as it sits, making it ideal for leftovers. Store mashed potatoes and bourguignon separately in airtight containers for up to 3 days in the fridge. To reheat, gently warm both components on the stove, adding a splash of broth if sauce thickens too much.
Conclusion
Vegan Mushroom Bourguignon is a delicious, nourishing take on a timeless French classic, bringing together rich flavor and wholesome ingredients in every bite. With earthy mushrooms, velvety mashed potatoes, and a luscious, herby sauce, it delivers comfort and elegance—no meat or dairy required. This recipe is your answer to a hearty plant-based meal that delights both guests and family, promising stick-to-your-ribs satisfaction that you’ll crave again and again.
Vegan Mushroom Bourguignon is more than a plant-based dinner—it’s a warm embrace of flavor, tradition, and nutrition. Whether you’re craving the meaty texture and rich umami flavor of mushrooms or the creamy mashing comfort of Yukon Gold potatoes, this dish delivers satisfaction without compromise.
For more earthy, hearty favorites from our kitchen:
Try the savory indulgence of our Swiss Mushroom Melt Delight.
Looking for creative uses for leftovers? These mashed potato pancakes add a crisp spin to comfort food.
Add more veggies to your rotation with stuffed sweet potatoes with spinach and mushrooms—a vibrant, nourishing alternative.
From cozy weeknights to elegant dinner parties, Vegan Mushroom Bourguignon is your plant-based answer to timeless comfort.
Vegan Mushroom Bourguignon
Ingredients
- 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 frozen peas (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
- 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 canned coconut milk
- 1/2 tsp nutmeg or to taste
- Black pepper & sea salt to taste
Instructions
- Soak dried mushrooms in warm water for 15-20 minutes, then drain. Skip if using fresh mushrooms.
- Peel and chop potatoes, then boil in salted water for about 15 minutes until tender. Drain, return to the pot, and mash with coconut milk, nutmeg, black pepper, and sea salt. Set aside.
- Heat oil in a pan over medium heat. Sauté onion for 4-5 minutes. Add mushrooms, carrot, peas, garlic, thyme, and spices. Sauté for another minute, stirring frequently.
- Pour in red wine. Cook for 2 minutes, then add tamari, and vegetable broth. Simmer with a lid on for 10-12 minutes until carrots and peas are soft.
- Mix plant-based milk and cornstarch in a bowl until smooth. Add to the pan, stir until thickened, and simmer a few more minutes.
- Adjust seasonings. Serve mushroom bourguignon with mashed potatoes. Store leftovers in the refrigerator for up to 3 days.
Notes
- Avoid using a food processor or blender for mashing potatoes to prevent a gluey texture.
FAQs: Vegan Mushroom Bourguignon
Can I make Vegan Mushroom Bourguignon ahead of time? Absolutely! Both the bourguignon and mashed potatoes can be made 1–2 days ahead. Store separately, then reheat gently and assemble before serving.
What can I use instead of red wine? Good substitutes include extra vegetable broth plus 1 tablespoon balsamic vinegar, or use alcohol-free red cooking wine for depth.
Are there alternatives to coconut milk for the potatoes? Yes! Any unsweetened plant-based milk (such as oat or almond) will work, though coconut milk gives extra creaminess. Don’t use flavored or sweetened milks.
Can I freeze Vegan Mushroom Bourguignon? The mushroom stew portion freezes beautifully for up to two months. For best texture, freeze potatoes separately or make fresh before serving.