Vegan Mushroom Bourguignon – Veggies Don’t Bite – Jarastyle

This mushroom bourguignon recipe features meaty mushrooms simmered in a rich flavorful broth with onions, garlic and carrots. The flavor is unreal!

Vegan bourguignon may not have meat, but you won’t miss a thing with this incredible recipe. It’s easy to make and the perfect warming meal!

This post was originally published on January 23, 2021.

We love it served with vegan mashed potatoes and a side of sautéed spinach. You can also serve it with pasta or polenta and green beans. This will be a new family favorite!

This is one of those restaurant kinda meals I make when I want to feel fancy, but don’t want the effort of long drawn out recipes. Much like my equally amazing vegetable bolognese, I can eat this one until I pop!

Ingredients

You’ve likely heard of boeuf bourguignon which features beef, but this plant based version is just as rich and satisfying! Plus, since it’s made with mostly healthy whole food ingredients, you get to skip that gross heavy feeling after a heaping serving!

• Shallots – the more delicate flavor of shallots is ideal for this recipe. In a pinch you can substitute them for red or yellow onions, but note that the taste will be stronger.
• Mushrooms – a blend of shiitake and cremini mushrooms are what I usually use. Any variety you like will work as well, such as porcini mushrooms or portobello mushrooms.
  • Cutting the mushrooms in larger pieces will give this dish more of that hearty feel. You can cut them smaller if you prefer.
• Pearl onions – these are a must to recreate the classic dish. Peel and chop them in half.
• Carrots – another must for this recipe to capture those traditional flavors!
• Seasonings – fresh thyme is my herb of choice for this recipe, along with a little sea salt. Start out with just 1 teaspoon of salt, then taste at the end to see if you need to add more.
• Brown rice flour – this keeps the dish gluten free. Feel free to use all purpose flour instead.
• Red wine – the traditional varietal of wine for this dish is Burgundy, but any red wine will work. Cooking with the wine gives this recipe for mushroom bouuguignon much of its flavor and I highly recommend using it.
  • If for any reason you can’t or don’t want to use wine, you can substitute in vegetable broth instead.
  • If you do, you can also add in a little soy sauce or tamari to give it a little extra depth.
• Tomato paste – this is crucial for the rich, deep, taste. Don’t skip it!

How to Make Mushroom Bourguignon

Making your own mushroom bourguignon is a pretty simple process, it just takes a little time and effort to create the deep comforting flavors. Here’s what to do:

1. Sauté the shallots, mushrooms, and onions in olive oil or vegetable broth in a pot or large, deep pan over medium heat.
2. Add the carrots, garlic and thyme.
3. Mix in the brown rice flour.
4. Stir in the red wine and simmer until it is reduced by half, then add the tomato paste and broth, and cook until thickened.

Serving Suggestions

Garnish your mushroom bourguignon with a couple sprigs of thyme or some fresh parsley to give it that little extra something!

One of the many great things about this delectable dish is that it can be served on its own like a thick stew in a bowl, or along with other other tasty side dishes. Try serving it over any of these:

Make ahead and Storage Tips

• Over time the flavors of this dish only get better, making it an excellent make ahead dish. Just reheat on the stovetop and serve!
• Mushroom Bourguignon will keep in an airtight container in the fridge for 3-5 days.
• You can also freeze it, just make sure to let it cool first then store in an airtight freezer safe container for up to 3 months.
• Leftovers can be reheated on the stovetop or in the microwave.

Common Questions

What does Bourguignon mean?

Bourguignon, also known as Burgundy, is the name of a French stew that is prepared with red wine. It gets its name from the wine traditionally used, which is named after a region in France.

What is traditionally served with bourguignon?

Bourguignon can be served on its own, but it is also traditionally served with potatoes or pasta.

Can you freeze mushroom bourguignon?

Yes! Just let it cool first, then store in an airtight freezer safe container for up three months.

What wine goes with mushroom bourguignon?

Traditionally Burgundy wine is served with both mushroom and beef bourguignon, but merlot or a Bordeaux will pair nicely as well.

More Vegan Comfort Food Recipes

If you like a delicious dish that’s incredibly satisfying without the heavy bloaty feeling afterward, check out these other plant based recipes:

Vegan Mushroom Bourguignon

Sophia DeSantis

This mushroom bourguignon recipe features meaty mushrooms simmered in a rich flavorful broth with onions, garlic and carrots. The flavor is unreal!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine French

Servings 4

Calories 222 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

• 1 cup shallots , chopped
• 1 – 1 ½ teaspoon sea salt , see note
• Drizzle of oil or broth to sauté if oil-free
• 2 pounds mushrooms , I used a mix of crimini and shiitake
• 1 cup pearl onions , peeled and cut in half
• 1 cup carrots , chopped
• 4 cloves garlic , minced
• 1 tablespoon fresh thyme
• 2 tablespoons brown rice flour , or any flour you prefer
• 1 cup red wine , can sub out for more broth
• 3 tablespoons tomato paste
• 1 ½ cups veggie broth , low sodium if needed

Shop Ingredients on Jupiter

Instructions 

• Sauté the shallots, salt and oil or broth until the shallots are soft and browning. About 5 minutes.

• Add the mushrooms and onions and cook until the mushrooms have released their liquid and are beginning to brown. About 5-7 minutes.

• Add the carrots, garlic and thyme. Sauté for about 3 minutes.

• Mix in the brown rice flour until well coated.

• Add in the red wine and cook until reduced by half, then add in the tomato paste and broth.

• Cook until thickened, about 5 minutes.

• Serve with whatever sides you prefer!

Notes

• You can serve this any way you prefer, we love mashed potatoes and a side of green beans or sautéed spinach.
• Start with 1 teaspoon salt and add more at the end if needed.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 222kcalCarbohydrates: 36gProtein: 11gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 630mgPotassium: 1221mgFiber: 7gSugar: 14gVitamin A: 5429IUVitamin C: 20mgCalcium: 70mgIron: 3mg

Nutrition and metric information should be considered an estimate.

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