Vegan Mushroom Bourguignon

ByHannah Peterson

Vegan Mushroom Bourguignon (Rich, Cozy & Deeply Flavorful)

If comfort food had a plant-based poster child, this would be it. This Vegan Mushroom Bourguignon is everything you love about the classic French stew—deeply savory, silky, and slow-simmered—but made 100% vegan and weeknight-friendly. Spoon it generously over mashed potatoes (as pictured 😍), creamy polenta, or buttered noodles, and prepare to fall in love.

🛒 Ingredients You’ll Need

  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 16–20 oz mushrooms (cremini or button), sliced
  • 2 carrots, sliced into chunks
  • 2 tbsp tomato paste
  • 2 tbsp flour (or gluten-free flour)
  • 1½ cups vegan red wine
  • 2 cups vegetable broth
  • 2 tbsp soy sauce or tamari
  • 1 tsp fresh thyme (or ½ tsp dried)
  • 1 bay leaf
  • Salt & black pepper, to taste
  • Fresh parsley, for garnish

🍲 How to Make It

1️⃣ Heat olive oil in a large pan or Dutch oven over medium heat
2️⃣ Sauté onion until soft, then add garlic
3️⃣ Add mushrooms and cook until browned and juicy
4️⃣ Stir in carrots, tomato paste, and flour
5️⃣ Deglaze with red wine, scraping up all the flavor
6️⃣ Add broth, soy sauce, thyme, and bay leaf
7️⃣ Simmer uncovered 25–30 minutes until thick and glossy
8️⃣ Season to taste and finish with fresh parsley

🍽 How to Serve

This bourguignon shines over:

  • Creamy mashed potatoes 🥔
  • Polenta
  • Egg-free pasta
  • Rice or crusty bread

🧊 Storage Tips

  • Fridge: Up to 4–5 days
  • Freezer: Yes! Freezes beautifully
  • Reheat: Gently on the stove with a splash of broth

Vegan mushroom bourguignon, vegan French stew, mushroom stew vegan, plant based comfort food, vegan mushroom gravy

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