Go Back
–+ servings
Vegan Mushroom Bourguignon

Vegan Mushroom Bourguignon: Cozy Comfort for Plant Lovers

Enjoy a cozy and hearty Vegan Mushroom Bourguignon, full of umami flavors and perfect for comfort food lovers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Soaking Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bourguignon
  • 1 cup Dried Porcini Mushrooms Substitute with other dried mushrooms if unavailable.
  • 8 ounces Sliced Cremini Mushrooms Fresh or other mushrooms can be used.
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with avocado oil.
  • 1 medium Yellow Onion Shallots can be used as an alternative.
  • 1 medium Carrot Any similar root vegetable may substitute.
  • 1 medium Red Bell Pepper Green bell pepper can be used.
  • 3 cloves Garlic Cloves Garlic powder may be substituted, adjusting for potency.
  • 1 teaspoon Dried Thyme Fresh thyme can be substituted.
  • 1 teaspoon Dried Oregano Other herbs like Italian seasoning can also work.
  • 2 tablespoons Tomato Paste Can substitute with tomato puree or crushed tomatoes.
  • 1 cup Full Bodied Red Wine Use vegetable broth for a non-alcoholic version.
  • 2 tablespoons Vegan Butter Coconut oil or olive oil can serve as alternatives.
  • 2 tablespoons Flour (Garbanzo or All-Purpose) Gluten-free flour blends can be substituted.
  • 4 servings Easy Vegan Mashed Potatoes A side for serving; polenta or quinoa can also be good substitutes.
  • to taste Salt and Pepper Essential for seasoning; adjust to personal taste.
  • 2 tablespoons Fresh Chopped Chives Green onions or parsley are good alternatives.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions for Vegan Mushroom Bourguignon
  1. Soak the dried porcini mushrooms in hot water for about 20 minutes until plump and tender, reserving the liquid for later use.
  2. Sauté diced onion, chopped carrot, and sliced bell pepper in olive oil for 3-4 minutes until translucent.
  3. Add sliced cremini mushrooms, minced garlic, thyme, and oregano, cooking for 7-10 minutes until tender.
  4. Mix in chopped rehydrated porcini and tomato paste, cooking for an additional 3 minutes.
  5. Deglaze with red wine and reserved mushroom soaking liquid, simmering for about 10 minutes.
  6. Combine vegan butter and flour to make a paste, stir into the pot and cook until the sauce thickens.
  7. Serve warm over easy vegan mashed potatoes, garnished with fresh chives.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 300IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Freeze for up to 2 months and reheat gently on the stovetop.

Tried this recipe?

Let us know how it was!