Vegan Mushroom Bourguignon
Warm up with a comforting plate of Vegan Mushroom Bourguignon—rich, hearty, and bursting with deep, savory flavors perfect for any cozy meal!
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
Notes:
- Avoid using a food processor or blender for mashing potatoes to prevent a gluey texture.
- Avoid using a food processor or blender for mashing potatoes to prevent a gluey texture.