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Vegan Mushroom Bourguignon

Vegan Mushroom Bourguignon
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Indulge in the rich and comforting flavors of Vegan Mushroom Bourguignon, a plant-based take on the classic French dish. This hearty stew features a delightful combination of mushrooms and vegetables simmered in a savory sauce, making it perfect for cozy weeknight dinners or special occasions. Serve it over creamy mashed potatoes, rice, or your favorite grain for a truly satisfying meal that everyone will love. With minimal prep time and easy-to-follow steps, you’ll create a dish that not only tastes amazing but is also packed with wholesome ingredients.

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. Drain them afterward. If using fresh mushrooms, skip this step.
  2. Peel and chop potatoes, adding them to a pot with water and salt. Bring to a boil. Cook on medium heat for about 15 minutes or until tender. Drain them and return them to the pot. Add coconut milk, nutmeg, black pepper, and sea salt to taste. Mash with a potato masher until smooth.
  3. Heat oil in a frying pan over medium heat. Add diced onion and sauté for about 4–5 minutes until translucent. Stir in drained mushrooms, chopped carrots, peas (if using), minced garlic, thyme, onion powder, sea salt, black pepper, and smoked paprika. Sauté for one additional minute while stirring frequently.
  4. Pour in red apple vinegar; cook for about 2 minutes. Then add tamari (or soy sauce), followed by vegetable broth. Stir well.
  5. Cover the pan with a lid and let it simmer over low-medium heat for about 10–12 minutes or until carrots are tender.
  6. In a bowl, combine plant-based milk and cornstarch; whisk until there are no lumps. Pour this mixture into the pan while stirring continuously until the sauce thickens slightly. Let it simmer for a few more minutes.
  7. Taste your vegan mushroom bourguignon; adjust seasonings as needed by adding more salt or pepper if required. Serve hot with your mashed potatoes on the side.

Nutrition

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