🌱 Vegan Mushroom Bourguignon (Rich, Cozy & Deeply Flavorful) 🍄
This Vegan Mushroom Bourguignon is rich, deeply savory, and full of cozy comfort. Tender mushrooms and carrots simmer in a red wine sauce with garlic, herbs, and a touch of umami until everything is glossy and full of flavor. Served over creamy mashed potatoes, it’s the kind of meal that feels special yet is surprisingly easy to make.
I love how the mushrooms soak up all that beautiful sauce. It’s perfect for a weekend dinner or when you want something warm and satisfying without any meat. One pot, simple ingredients, and big flavor. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Mushroom Bourguignon 💚
- 🌱 Completely plant-based and dairy-free
- 🍄 Rich, deep, and comforting flavor
- 🥕 Tender mushrooms and carrots in a glossy sauce
- ⏱️ Mostly hands-off once everything is in the pot
- 🥔 Perfect over creamy mashed potatoes
- 🧊 Even better the next day
The Secret to Deep Flavor
Browning the mushrooms well is key — it builds that rich, meaty taste. A splash of red wine (or extra broth) and a spoonful of tomato paste create depth, while soy sauce or tamari adds savory umami. Simmering everything together lets the flavors meld into a sauce that coats every bite. Fresh parsley at the end brightens it up perfectly.
Frequently Asked Questions ❓
Can I make it without wine? 🍷
Yes. Simply replace the red wine with extra vegetable broth and add 1 teaspoon of balsamic vinegar or a splash of soy sauce for extra depth.
What mushrooms work best? 🍄
Cremini, button, or a mix of both work beautifully. You can also add shiitake or portobello for even more flavor and texture.
How should I store leftovers? 🧊
Keep in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight. Reheat gently on the stove with a splash of broth if needed.
🌱 Vegan Mushroom Bourguignon
Ingredients 🛒
- 1 ½ lbs (700 g) mixed mushrooms (cremini + button), cleaned and halved or quartered
- 3 medium carrots, peeled and sliced into thick rounds
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil (divided)
- 2 tablespoons tomato paste
- 1 cup dry red wine (or extra vegetable broth)
- 2 cups vegetable broth
- 2 tablespoons soy sauce or tamari
- 1 teaspoon dried thyme (or 3–4 fresh sprigs)
- 1 bay leaf
- 1–2 tablespoons all-purpose flour or cornstarch (for thickening)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for serving
- Creamy mashed potatoes, for serving
Instructions 👩🍳
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the mushrooms in batches if needed and cook without stirring too much until they release their liquid and start to brown, about 8–10 minutes. Season lightly with salt and remove to a plate.
- Add the remaining tablespoon of oil to the same pot. Sauté the onion and carrots for 5–6 minutes until the onion softens. Add the garlic and cook for 1 minute more.
- Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly.
- Pour in the red wine (or broth) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes.
- Return the mushrooms to the pot. Add the vegetable broth, soy sauce, thyme, and bay leaf. Bring to a simmer, then reduce heat to medium-low and cook uncovered for 20–25 minutes, until the carrots are tender and the sauce has reduced slightly.
- In a small bowl, mix the flour or cornstarch with 2–3 tablespoons of water to make a slurry. Stir it into the stew and simmer for another 3–5 minutes until the sauce thickens to your liking. Taste and adjust salt and pepper.
- Remove the bay leaf. Serve hot over creamy mashed potatoes and finish with plenty of fresh chopped parsley.
Nutrition
| Nutrient | Per serving (without mash) |
|---|---|
| Calories | 195 |
| Protein | 7g |
| Net carbohydrates | 16g |
| Total carbohydrates | 20g |
| Fiber | 4g |
| Total fat | 8g |
| Sodium | 680mg |
Estimates based on mixed mushrooms, vegetable broth, and red wine. Exact numbers may vary by brand and whether wine or extra broth is used. Mashed potatoes not included.
Notes & Tips 💡
- Don’t overcrowd the mushrooms when browning — this helps them develop deep flavor instead of steaming.
- For an alcohol-free version, use extra vegetable broth + 1 teaspoon balsamic vinegar.
- This stew tastes even better the next day as the flavors continue to develop.
- Serve with creamy vegan mashed potatoes, polenta, or crusty bread to soak up the sauce.
This Vegan Mushroom Bourguignon is rich, cozy, and full of deep flavor — perfect for a comforting dinner any night of the week. 🍄🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
