Vegan Mushroom Bourguignon
Filled with generous chunks of mushrooms and carrots in a rich and creamy red wine sauce, this Vegan Mushroom Bourguignon is a warm and comforting meal that has absolutely nothing to envy to its beefy counterpart!
Since I made the switch to a vegan lifestyle, I’d heard a few times of Mushroom Bourguignon and how it was an actual thing and a delicious one at that! But to be honest, I was a bit skeptical. I mean yeah… mushrooms IN Beef Bourguignon are an absolute must if you ask me, but the dish is called BEEF Bourguignon! How could it possibly be just as good, if not better, if one actually left the star ingredient out?
But then I got curious and decided I had to try it, so I went ahead and elaborated this recipe. OMG! Let me tell you, this stuff is seriously yummy! This is actually the first vegan dish that made me go “WHOA!” in absolute — almost incredulous — delight when I initially tasted it. And that just kept happening with every subsequent bite, too! I can’t even begin to tell you how good it is. All I can say is the original stew has absolutely nothing over this one. It might not look like much, but it explodes with all kinds of rich, complex and sophisticated flavors, and the intermingling of the textures feels like this super cool party is taking place right inside of your mouth!
Take my word for it, vegan or not, if you are a fan of mushrooms and cherish(ed) the famous meaty French stew, then I know for a fact that you will be all over this one…
Start by heating the avocado oil — or other cooking oil of your choice — in a very large saute pan or skillet with fitting lid set over medium-high heat. Once hot, add the onion and garlic and cook until golden and fragrant, about 3-5 minutes.
Next, add the mushrooms, salt and pepper.
I used a combination of baby bella, king oyster, cremini and oyster mushrooms, but any kind of mushrooms will do. Portobellos are an especially fantastic option!
Cook the mushrooms until they start to brown and have released most of their liquid, about 10 minutes.
Next, add the sliced carrots and stir to coat well…
…then add the rest of the ingredients all at once, namely the vegetable broth, red wine, tomato paste, tamari, Dijon mustard, maple syrup, dried oregano and bay leaves.
Stir well and bring to a slow simmer.
Cover the pan loosely — or better yet, use a fitting lid that has a neat little hole in it to let the steam escape! —and continue to simmer gently for 15-20 minutes until the carrots are tender and the liquid has turned into a beautiful thick sauce.
Remove from heat, garnish with a little bit of chopped parsley if desired.
Serve with your pasta or mashed potatoes, or your favorite veggies.
Vegan Mushroom Bourguignon
Ingredients
- 2 tbsp avocado oil
- 1 large yellow onion, chopped
- 2 cloves garlic, chopped
- 2 lbs mushrooms, cut into chunks*
- 1 tsp Himalayan salt
- 1 tsp ground black pepper
- 2 large carrots, peeled and sliced
- 2 cups vegetable broth
- 1 cup good drinking red wine
- 3 tbsp tomato paste
- 2 tbsp tamari sauce
- 1 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 1 tsp dried oregano
- 2 bay leaves
Instructions
- Start by heating the avocado oil (or other cooking oil of your choice) in a very large saute pan or skillet with fitting lid set over medium-high heat. Once hot, add the onion and garlic and cook until golden and fragrant, about 3-5 minutes.
- Add the mushrooms, salt and pepper and continue cooking until the mushrooms start to brown and have released most of their liquid, about 10 minutes.
- Add the carrots, stir to coat and then add the rest of the ingredients; stir well and bring to a slow simmer. Cover loosely and continue to simmer for 15-20 minutes until the carrots are tender and the liquid has turned into a beautiful thick sauce.
- Remove from heat, garnish with a little bit of chopped parsley if desired.
- Serve with pasta or mashed potatoes, or your favorite veggies.
Notes
Nutrition
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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16 Comments on “Vegan Mushroom Bourguignon”
Amazingly tasty and easy to make! The whole family loved it; can’t wait to make it for guests next time!
Yay! So very happy to hear, Julie! Thanks for the awesome feedback, too. I sincerely appreciate it! 🙂
love it
Hi! Do you think you could add jack fruit to this and have it taste like a shredded stew or pot roast??
Thanks!
Probably!!! That’s a brilliant idea. I will definitely have to try it!
This was delicious and easy to make, AND healthy! Yum, thank you!
Thank you Kat, glad it was to your liking! And thanks for the stellar rating, I greatly appreciate it! 🙂
I will say that I don’t vote often and have made Julia child’s recipe from scratch . It’s like a close second at a 10th the effort and 90th of the taste . Makes me wanna vegan !
Wow! Now that’s one heck of a compliment! Thank you so much Michael, I sincerely appreciate it!
Can this be made in a crock pot or would the mushrooms get too soggy?
You’d still have to sauté the mushrooms in a pan first in order to brown them and give them flavor, but if you wanted to switch to a slow cooker afterwards, I’m pretty sure that it would work fine!
First time to make this kinda sauce, long time vegetarian. We added the pasta to the sauce as think we got the proportions wrong (not enough mushrooms. Thought it worked quite well, and meat chef boyfriend gave it the ‘nod’ of approval… Thanks!
Does this recipe freeze well? Thanks!
The texture of the mushrooms might suffer a bit, but it certainly can be done.
This was excellent! My reluctantly vegan husband asked me to make it again as soon as possible and to not change a thing.
Superb blend of ingredients to create that hallmark flavour!