Go Back
–+ servings
Vegan Mushroom Bourguignon

Vegan Mushroom Bourguignon: Cozy Comfort for Your Table

Vegan Mushroom Bourguignon is a flavorful, hearty dish that combines rich umami flavors with robust red wine sauce, perfect for satisfying cravings while keeping it healthy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bourguignon
  • 1 cup Dried porcini mushrooms Can substitute with other dried mushrooms if unavailable.
  • 8 oz Sliced cremini mushrooms Portobello mushrooms can also be used.
  • 1 tbsp Extra virgin olive oil Can substitute with any cooking oil.
  • 1 medium Yellow onion Shallots can be used for a milder taste.
  • 1 medium Finely chopped carrot Regular or baby carrots work well.
  • 1 medium Red bell pepper Any sweet bell pepper variants can be used.
  • 3 cloves Garlic cloves Use garlic powder if fresh is unavailable.
  • 1 tsp Dried thyme Italian herbs mix can be a substitute.
  • 1 tsp Dried oregano Italian herbs mix can be a substitute.
  • 2 tbsp Tomato paste Can be replaced with pureed tomatoes in a pinch.
  • 1 cup Full-bodied red wine Substitute with vegetable broth and a splash of vinegar if avoiding alcohol.
  • 2 tbsp Vegan butter Coconut oil can serve as an alternative.
  • 1 tbsp Flour Garbanzo bean flour or all-purpose flour can be used.
  • 4 servings Easy vegan mashed potatoes or pasta Pasta can be substituted with gluten-free varieties if needed.
  • Salt and pepper To taste.
  • 2 tbsp Fresh chopped chives For garnish and added flavor; green onions can be a substitute.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions for Vegan Mushroom Bourguignon
  1. Soak 1 cup of dried porcini mushrooms in hot water for 20 minutes. Drain and chop finely.
  2. Heat 1 tablespoon of olive oil in a large pot. Sauté diced onion, carrot, and bell pepper for 3 minutes.
  3. Add sliced cremini mushrooms, minced garlic, thyme, and oregano. Cook for 7-10 minutes.
  4. Stir in chopped porcini mushrooms and 2 tablespoons of tomato paste. Cook for 3 minutes.
  5. Pour in 1 cup of red wine and reserved soaking liquid. Bring to a boil, then simmer for 10 minutes.
  6. Mix 2 tablespoons of vegan butter with 1 tablespoon of flour, then stir into the pot to thicken the sauce.
  7. Season with salt and pepper to taste, mixing well.
  8. Serve warm over mashed potatoes or pasta and garnish with chopped chives.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 600mgPotassium: 850mgFiber: 7gSugar: 5gVitamin A: 450IUVitamin C: 30mgCalcium: 45mgIron: 3mg

Notes

This dish tastes even better the next day! Consider making it in advance and reheating.

Tried this recipe?

Let us know how it was!