Vegan Mushroom Bourguignon

Why You’ll Love This Recipe

• Deep, savory flavor: Rich umami from mushrooms and red wine.
• Perfect comfort food: Warm, cozy, and satisfying.
• Totally vegan: No animal products, just pure plant-based goodness.
• One-pot meal: Easy cleanup with minimal fuss.
• Elegant and impressive: Great for entertaining or a romantic dinner.
• Meal prep friendly: Tastes even better the next day.
• Customizable: Use your favorite mushrooms or herbs.
• Wholesome and nourishing: Made with real, whole-food ingredients.
• Great over many bases: Serve with potatoes, noodles, grains, or bread.
• Crowd-pleaser: Even meat-eaters will love the depth of flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Yellow onion, diced
• Garlic cloves, minced
• Carrots, sliced
• Celery, chopped
• Mushrooms (cremini, button, or a mix), sliced
• Tomato paste
• Red wine (dry, vegan-friendly)
• Vegetable broth
• Soy sauce or tamari
• Fresh thyme
• Bay leaves
• All-purpose flour or cornstarch (for thickening)
• Salt and black pepper
• Optional: fresh parsley for garnish

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, carrot, and celery. Sauté for 6–8 minutes, until softened.
3. Stir in garlic and cook for another minute.
4. Add mushrooms and cook until browned and they’ve released their moisture, about 10 minutes.
5. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
6. Pour in red wine and stir to deglaze the pot, scraping up any browned bits. Let simmer for 5–7 minutes until the wine reduces by about half.
7. Add vegetable broth, soy sauce, thyme, and bay leaves. Bring to a gentle boil.
8. Lower heat and simmer for 20–25 minutes, uncovered, until the sauce reduces slightly.
9. Mix flour or cornstarch with a little water to form a slurry. Stir it into the pot and cook for 3–5 minutes to thicken.
10. Season with salt and pepper to taste. Remove bay leaves and thyme sprigs.
11. Serve hot over mashed potatoes, rice, or crusty bread. Garnish with fresh parsley if desired.

Servings and timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 35 minutes
• Total time: 50 minutes

Variations

• Gluten-free: Use cornstarch instead of flour and tamari instead of soy sauce.
• Add lentils: Stir in cooked green or brown lentils for extra protein and texture.
• No wine option: Use extra broth and a splash of balsamic vinegar for richness.
• Mushroom variety: Try shiitake, oyster, or portobello mushrooms for more depth.
• Herb twist: Add rosemary or marjoram along with thyme.
• Root veggie mix: Add diced potatoes, parsnips, or turnips for more heartiness.
• Spicy touch: Add a pinch of red pepper flakes for gentle heat.
• Umami boost: Include a teaspoon of miso paste or nutritional yeast.
• Creamy version: Stir in a splash of plant-based cream or cashew cream at the end.
• Wine reduction: For a stronger wine flavor, reduce more before adding broth.

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over low heat or microwave until hot, adding a splash of broth if needed.

FAQs

What kind of wine should I use?

A dry red wine like Cabernet Sauvignon, Pinot Noir, or Merlot works best. Choose a vegan-friendly wine if needed.

Can I make this without wine?

Yes, replace it with extra broth and a tablespoon of balsamic vinegar for acidity and depth.

What’s the best mushroom for this recipe?

Cremini and button mushrooms are classic, but mixing in shiitake or portobello adds more complexity.

How do I thicken the sauce?

Use a flour or cornstarch slurry, or reduce the sauce longer over low heat.

Is this dish freezer-friendly?

Yes, it freezes well. Store in portions and thaw before reheating.

Can I make this in a slow cooker?

Yes, sauté the vegetables and mushrooms first, then transfer to the slow cooker with wine, broth, and seasonings. Cook on low for 6–8 hours.

What should I serve it with?

Mashed potatoes, polenta, pasta, or crusty bread are perfect companions.

Can I make this ahead of time?

Absolutely. The flavors deepen overnight, making it even better the next day.

How do I store leftovers?

Keep in the fridge in an airtight container for up to 4 days.

Is this a good option for a dinner party?

Yes, it’s elegant, flavorful, and suits a variety of diets—perfect for guests.

Conclusion

Vegan Mushroom Bourguignon is a rich, savory dish that brings all the indulgence of a classic French stew without any animal products. With bold flavors, tender vegetables, and a luxurious sauce, it’s a satisfying meal that’s equally fit for a cozy weeknight or a special gathering. Once you try it, this plant-based comfort food is sure to become a staple.

Vegan Mushroom Bourguignon

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Vegan Mushroom Bourguignon is a plant-based twist on the classic French stew, featuring hearty mushrooms, aromatic vegetables, and a rich red wine sauce. Perfect over mashed potatoes, polenta, or crusty bread for an elegant yet comforting meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: French
• Diet: Vegan

Ingredients

1. 2 tbsp olive oil
2. 1 large yellow onion, diced
3. 3 garlic cloves, minced
4. 2 carrots, sliced
5. 2 celery stalks, chopped
6. 1 lb mushrooms (cremini, button, or mix), sliced
7. 2 tbsp tomato paste
8. 1 cup dry red wine (vegan-friendly)
9. 2 cups vegetable broth
10. 2 tbsp soy sauce or tamari
11. 4 sprigs fresh thyme
12. 2 bay leaves
13. 2 tbsp all-purpose flour or 1 tbsp cornstarch (for thickening)
14. Salt and black pepper, to taste
15. Optional: fresh parsley, chopped, for garnish

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Instructions

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

1. Add onion, carrot, and celery; sauté for 6–8 minutes until softened.
2. Stir in garlic and cook for 1 minute.
3. Add mushrooms and cook about 10 minutes until browned and moisture has evaporated.
4. Stir in tomato paste; cook 2 minutes to deepen flavor.
5. Pour in red wine, scraping up browned bits. Simmer 5–7 minutes until reduced by half.
6. Add vegetable broth, soy sauce, thyme, and bay leaves. Bring to a gentle boil.
7. Reduce heat and simmer uncovered 20–25 minutes until slightly reduced.
8. Mix flour or cornstarch with a little water to make a slurry; stir into pot and cook 3–5 minutes to thicken.
9. Season with salt and pepper. Remove bay leaves and thyme sprigs.
10. Serve over mashed potatoes, polenta, pasta, or bread. Garnish with parsley if desired.

Notes

• For gluten-free, use cornstarch instead of flour and tamari instead of soy sauce.
• No wine option: use more broth plus 1 tbsp balsamic vinegar.
• Mix mushroom varieties for more depth of flavor.
• Flavors improve after a day; great for meal prep.

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 7g
• Sodium: 750mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg