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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 delightful twist on the classic French dish. This hearty recipe features a medley of mushrooms and vegetables simmered in a savory sauce that’s both creamy and satisfying. Perfect for cozy dinners or impressing guests, it pairs beautifully with creamy mashed potatoes, rice, or crusty bread. With its robust umami taste and nutrient-dense ingredients, this plant-based bourguignon proves that comfort food can be deliciously wholesome.

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 medium-sized potatoes
  • 1/4 cup coconut milk (canned)
  • 1/2 tsp nutmeg (or to taste)

Instructions

  1. Soak dried mushrooms in warm water for 15–20 minutes, then drain. If using fresh mushrooms, skip this step.
  2. Peel and chop the 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 and return them to the pot. Add coconut milk, nutmeg, black pepper, and sea salt to taste; mash with a potato masher until creamy.
  3. Heat oil in a pan over medium heat. Add diced onion and sauté for about 4–5 minutes until translucent. Next, add drained mushrooms, chopped carrots, peas, minced garlic, thyme, onion powder, sea salt, black pepper, and smoked paprika. Sauté for another minute while stirring frequently.
  4. Pour in red apple vinegar and cook for about 2 minutes. Then add tamari or soy sauce along with vegetable broth. Stir well.
  5. Cover the pan with a lid and let it simmer over low to medium heat for about 10–12 minutes or until the carrots are softened.
  6. In a bowl, combine plant-based milk with cornstarch. Whisk until smooth without lumps. Pour this mixture into the pan while stirring; allow it to simmer for an additional few minutes until thickened.
  7. Taste your Vegan Mushroom Bourguignon and adjust seasonings as needed by adding more salt or spices if desired. Serve hot alongside your creamy mashed potatoes.

Nutrition

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