Vegan Mushroom Bourguignon

ByHannah Peterson

If you’re craving a rich, cozy, and comforting meal, this Vegan Mushroom Bourguignon is the perfect plant-based twist on the classic French dish. Traditionally known as Boeuf Bourguignon, the original recipe features slow-braised beef in a deep red wine sauce. This vegan version swaps the meat for hearty mushrooms, creating a dish that is just as satisfying and packed with flavor.

The mushrooms soak up the savory sauce beautifully, while carrots, pearl onions, garlic, and herbs add depth and warmth. Served over creamy mashed potatoes, it becomes the ultimate comfort food dinner that feels both elegant and rustic.

Whether you’re cooking for a cozy night in or a special weekend meal, this vegan stew delivers restaurant-quality flavor using simple ingredients.

🛒 Ingredients

For the Mushroom Bourguignon

  • 3 cups cremini or button mushrooms, halved
  • 1 cup pearl onions (or diced onion)
  • 2 medium carrots, cut into chunks
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 2 tbsp flour (or gluten-free flour)

Liquid & Flavor Base

  • 1½ cups vegetable broth
  • 1 cup dry red wine (optional but traditional)
  • 1 tbsp soy sauce or tamari
  • 1 tsp thyme
  • 1 bay leaf
  • Salt and black pepper to taste

For the Mashed Potatoes

  • 2 lbs potatoes, peeled and cubed
  • ¼ cup plant milk
  • 2 tbsp vegan butter
  • Salt to taste

👩‍🍳 Instructions

1️⃣ Prepare the Mashed Potatoes

Bring a large pot of salted water to a boil. Add the potatoes and cook for 15–20 minutes until fork tender.

Drain and mash with:

  • plant milk
  • vegan butter
  • salt

Set aside and keep warm.

2️⃣ Sauté the Vegetables

Heat olive oil in a large skillet or pot over medium heat.

Add the mushrooms and cook for 5–7 minutes until browned and slightly caramelized.

Add:

  • pearl onions
  • carrots
  • garlic

Cook another 3–4 minutes.

3️⃣ Build the Sauce

Stir in:

  • tomato paste
  • flour

Cook for 1 minute to remove the raw flour taste.

4️⃣ Simmer the Stew

Pour in:

  • red wine
  • vegetable broth
  • soy sauce

Add thyme and bay leaf.

Bring to a gentle simmer and cook 15–20 minutes until the sauce thickens and vegetables become tender.

5️⃣ Taste and Adjust

Season with salt and pepper. Remove the bay leaf before serving.

6️⃣ Serve

Spoon the mushroom bourguignon generously over creamy mashed potatoes.

Garnish with fresh parsley or thyme.

🥡 Storage & Meal Prep

  • Refrigerator: store up to 4 days
  • Freezer: freeze for 2 months
  • Reheat: gently warm on the stove with a splash of broth

This Vegan Mushroom Bourguignon proves that plant-based comfort food can be just as rich and satisfying as traditional recipes. The savory mushroom stew, silky sauce, and creamy mashed potatoes create a dish that feels both luxurious and comforting.

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