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Vegan Mushroom Bourguignon

Vegan Mushroom Bourguignon
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Experience the delightful richness of Vegan Mushroom Bourguignon, a plant-based take on the classic French dish that promises to satisfy your comfort food cravings. This hearty stew is brimming with tender mushrooms, aromatic herbs, and a velvety sauce that pairs perfectly with creamy mashed potatoes or crusty bread. Whether it’s a cozy family dinner or a special occasion, this recipe is guaranteed to impress your guests while being entirely dairy-free and meatless. Simple to whip up in under an hour, it’s a fantastic addition to your weeknight meal rotation.

Ingredients

Scale
  • 1 oz dried mushrooms (OR 10 oz fresh sliced mushrooms)
  • 1 tbsp oil
  • 1/2 large onion (diced)
  • 2 small/medium carrots (chopped)
  • 2/3 cup peas (frozen (optional))
  • 3 garlic cloves (minced)
  • 3/4 tbsp fresh thyme (or 1 tsp dried thyme)
  • 1 tsp onion powder
  • 3/4 tsp sea salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1/4 tsp smoked paprika
  • 1/3 cup red apple vinegar
  • 1/2 tbsp tamari (or soy sauce)
  • 3/4 cup vegetable broth (+ 1/4 cup more if needed)
  • 1/4 cup plant-based milk
  • 3/4 tbsp cornstarch (or arrowroot flour)
  • 4 medium-sized potatoes
  • 1/4 cup coconut milk (canned)
  • 1/2 tsp nutmeg (or to taste)
  • Black pepper & sea salt (to taste)

Instructions

  1. Soak dried mushrooms in warm water for about 15–20 minutes, then drain. If using fresh mushrooms, skip this step.
  2. Peel and chop potatoes. Add them to a pot with water and salt. Bring to a boil and cook on medium heat for about 15 minutes or until tender. Drain the potatoes, return them to the pot, add coconut milk, nutmeg, black pepper, and sea salt to taste. Mash with a potato masher; set aside.
  3. Heat oil in a large skillet over medium heat. Add diced onion and sauté for 4–5 minutes. Then add drained mushrooms, chopped carrots, peas, minced garlic, thyme, and all spices. Sauté for one more minute while stirring frequently.
  4. Pour in red apple vinegar. Cook for about 2 minutes. Then add tamari (or soy sauce) and vegetable broth.
  5. Let it simmer over low to medium heat with a lid on for about 10–12 minutes or until the carrots and peas are softened.
  6. Combine plant-based milk and cornstarch in a bowl; stir with a whisk until there are no lumps. Add this mixture to the pan while stirring until the sauce thickens. Let it simmer for a few more minutes.
  7. Taste your dish and adjust seasonings as necessary—add more salt, pepper, or spices if needed. Serve mushroom bourguignon with mashed potatoes on the side and enjoy! Store leftovers covered in the refrigerator for up to three days.

Nutrition

Find it online: https://glutenfreecookingguide.com/vegan-mushroom-bourguignon-2/