Vegan Mushroom Bourguignon (Easy Recipe)

Rich and flavorful vegan mushroom bourguignon, perfect for any night of the week. A creamy and hearty vegetarian dish, with all the aspects of a supreme comfort food. This recipe is naturally gluten-free, dairy-free, and easy to make.

PREP TIME 15 mins

COOK TIME 35 mins

TOTAL TIME 50 mins

SERVINGS 3

INGREDIENTS 

Mushroom Bourguignon

• 1 oz (28 g) dried mushrooms OR 10 oz fresh sliced mushrooms
• 1 tbsp oil
• 1/2 large onion diced
• 2 small/medium (140 g) carrots chopped
• 2/3 cup (100 g) 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 (80 ml) red wine (*see notes)
• 1/2 tbsp tamari or soy sauce
• 3/4 cup (180 ml) vegetable broth + 1/4 cup more if needed
• 1/4 cup (60 ml) plant-based milk
• 3/4 tbsp cornstarch or arrowroot flour

Mashed Potatoes:

• 4 medium-sized (600 g) potatoes
• 1/4 cup (60 ml) coconut milk canned (*see notes)
• 1/2 tsp nutmeg or to taste
• Black pepper & sea salt to taste

INSTRUCTIONS 

• Soak dried mushrooms in warm water for about 15-20 minutes, then drain. Skip this step if you are using fresh mushrooms.
• Meanwhile, peel and chop potatoes, add them to a pot with water and salt. Bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper, and sea salt to taste and mash with a potato masher (don’t use a food processor or blender). Set aside.
• Heat oil in a pan over medium heat. Add onion and sauté for 4-5 minutes. Add drained mushrooms, carrot, peas, garlic, thyme, and all spices. Sauté for a further one minute, stirring frequently.
• Add red wine. Cook for about 2 minutes. Then add tamari (or soy sauce), and vegetable broth.
• Let simmer over low/medium heat with a lid on for about 10-12 minutes or until the carrots and peas are softened.
• Combine plant-based milk and cornstarch in a bowl, stir with a whisk until there are no lumps. Add the mixture to the pan and stir (the sauce will thicken). Let simmer for a few more minutes.
• Taste and adjust seasonings. Add more salt/pepper/spices if needed. Serve mushroom bourguignon with mashed potatoes and enjoy! Store leftovers covered in the refrigerator for up to 3 days.

NOTES

• Red wine: I would NOT recommend skipping, however, if you can’t have red wine, simply use vegetable broth instead.
• Mashed potatoes: You can use any other plant-based milk, however, I would recommend adding at least 1 tbsp of oil or vegan butter if you use e.g. almond milk, oat milk or rice milk since canned coconut milk is higher in fat.
• Recipe serves 2-3. Nutrition facts are for one serving.

Credit to: elavegan