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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.

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

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

Find it online: https://thefamilycooking.com/vegan-mushroom-bourguignon/