Vegan Mushroom Bourguignon (Easy Recipe)

There’s just something about a rich, slow-simmered stew that makes everything feel a little more comforting. And when that stew is vegan mushroom bourguignon—a hearty, French-inspired dish made with tender mushrooms, red wine (or grape juice for a halal-friendly version), fresh herbs, and a deeply savory sauce—it’s like wrapping yourself in a big culinary hug.

This recipe is a plant-based twist on the classic beef bourguignon, but I promise you won’t miss the meat. The mushrooms bring that same deep umami flavor and a meaty bite, while the red wine reduction (or substitute) simmers into a silky, glossy sauce that’s full of flavor.

I first started making this when I wanted a dish that felt fancy but didn’t actually require a lot of fuss. It quickly became a go-to for everything from date nights at home to family dinners on chilly evenings. And the best part? It’s all made in one pot, with simple ingredients, and it tastes even better the next day.

Let’s make something that’s elegant enough for guests but easy enough for a Tuesday night.

Why You’ll Love This Recipe

If you’ve never made vegan bourguignon before, prepare to fall in love. Here’s why:

Deep, savory flavor.
The combo of browned mushrooms, garlic, tomato paste, and fresh thyme gives this stew layers of rich, complex flavor.

Totally plant-based.
This recipe is completely vegan and dairy-free—but still ultra-satisfying and comforting.

One pot, minimal fuss.
No need to dirty every pan in your kitchen. Everything happens in a single Dutch oven or large pot.

Great for meal prep.
It stores and reheats beautifully, and the flavor gets even better after a night in the fridge.

Elegant, but easy.
Serve it over mashed potatoes or crusty bread for a fancy-but-not-fussy dinner. It’s impressive enough for guests, but easy enough for weeknights.

Prep Time and Servings

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: About 1 hour
Servings: 4–6
Calories per serving: 310
Protein: 9g | Carbs: 30g | Fat: 15g

Ingredients

Here’s everything you’ll need to make this dreamy vegan stew:

• 2 tablespoons olive oil or vegan butter
• 1 medium yellow onion, finely chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped (optional but adds great flavor)
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 16 oz cremini or baby bella mushrooms, cleaned and quartered
• 1 tablespoon soy sauce or tamari
• 1 ½ cups dry red wine or halal-friendly substitute (like red grape juice + 1 tablespoon balsamic vinegar)
• 1 cup vegetable broth
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon all-purpose flour or cornstarch (for thickening)
• Fresh parsley, for garnish

Optional Add-ins and Substitutions

• Wine Substitute: Use unsweetened red grape juice + balsamic vinegar or pomegranate juice for halal-friendly versions.
• Mushroom Mix: Add a few shiitake or portobello mushrooms for extra depth.
• Root veggies: Turnips, parsnips, or sweet potatoes can be added for more heartiness.
• Gluten-free: Use tamari instead of soy sauce and cornstarch instead of flour.

Step-by-Step Instructions

1. Sauté the aromatics

• Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
• Add the onions, carrots, and celery (if using). Cook for about 8–10 minutes, stirring occasionally, until the veggies are soft and beginning to brown.

2. Add garlic and tomato paste

• Stir in the minced garlic and cook for about 30 seconds until fragrant.
• Add the tomato paste and stir to coat the veggies. Cook for another 1–2 minutes to deepen the flavor.

3. Brown the mushrooms

• Add the mushrooms to the pot and season with a pinch of salt.
• Cook for about 8–10 minutes, stirring occasionally, until the mushrooms have released their moisture and are starting to brown.

Pro Tip: Don’t overcrowd the pan—let the mushrooms brown undisturbed for a few minutes before stirring.

4. Deglaze and build the sauce

• Pour in the red wine (or grape juice substitute) and soy sauce.
• Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
• Bring to a simmer and let it reduce by about half—this takes 10–12 minutes and concentrates the flavor.

5. Add broth and herbs

• Stir in the vegetable broth, thyme, and bay leaf.
• Lower the heat and simmer for 15–20 minutes, uncovered, to let the sauce thicken slightly and the flavors come together.

6. Thicken the stew

• In a small bowl, whisk the flour or cornstarch with 2 tablespoons of water to make a slurry.
• Stir it into the stew and simmer for another 3–5 minutes until the sauce is glossy and slightly thickened.

7. Finish and serve

• Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
• Garnish with fresh chopped parsley and serve hot.

How to Serve

Mushroom bourguignon is rich, saucy, and practically begs for something to soak up all that flavor. Here are our favorite serving ideas:

• Over creamy mashed potatoes (classic and dreamy)
• On top of polenta or creamy grits
• With crusty French bread or garlic toast
• Poured over wild rice or herbed couscous
• Over wide noodles or tagliatelle

Add a crisp green salad or roasted green beans on the side, and dinner is done.

Additional Tips

• Use good-quality mushrooms. The fresher, the better—they’re the star of this dish.
• Simmer gently. Keep the heat low once you add the broth so the sauce thickens without burning.
• Make ahead. This dish tastes even better the next day, so feel free to prep it ahead and reheat gently before serving.
• Add umami. A splash of soy sauce or a teaspoon of miso paste can deepen the savory flavor even more.
• Use a Dutch oven. A heavy-bottomed pot helps with even cooking and rich caramelization.

Recipe Variations

• Spicy twist: Add a pinch of red pepper flakes or a spoonful of harissa for gentle heat.
• Herb swap: Try rosemary or oregano if you don’t have thyme.
• Lentil boost: Add a ½ cup cooked green or brown lentils for extra protein and heartiness.
• Wine swap: Try non-alcoholic red wine or alcohol-free cooking wine (check for halal certification).
• Creamy version: Stir in a splash of oat or cashew cream at the end for extra richness.

Serving Suggestions

Pair your mushroom bourguignon with:

• Mashed potatoes with olive oil and garlic
• Crusty sourdough or baguette slices
• Green salad with lemon vinaigrette
• Roasted asparagus or broccolini
• Crispy roasted potatoes or parsnips

For drinks, try sparkling water with lemon, non-alcoholic red grape juice, or a cup of hot herbal tea like thyme or chamomile.

Storage and Reheating

To store:
Let cool and transfer to an airtight container. Store in the refrigerator for up to 4 days.

To freeze:
Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat on the stove.

To reheat:
Warm on the stove over medium-low heat until heated through, adding a splash of broth or water if needed to loosen the sauce.

Special Equipment

• Dutch oven or heavy pot: Helps develop deep, rich flavor.
• Wooden spoon: Perfect for scraping up fond and stirring without damaging your pot.
• Small whisk or fork: To mix the slurry for thickening.

FAQ

Can I use canned mushrooms?
Fresh mushrooms are best for flavor and texture, but canned can work in a pinch. Just drain and sauté well to reduce moisture.

Can I skip the wine or grape juice?
Yes. You can use more broth + 1 tablespoon balsamic vinegar or pomegranate molasses to replicate the depth of wine.

Is this recipe gluten-free?
Use tamari instead of soy sauce and thicken with cornstarch instead of flour to make it fully gluten-free.

What kind of mushrooms should I use?
Cremini or baby bella are great. You can also mix in shiitake, portobello, or oyster mushrooms for variety.

Can I use dried herbs?
Yes—use half the amount of dried thyme in place of fresh.

How do I make it extra rich?
Add a teaspoon of white miso paste or a dash of vegan Worcestershire sauce for deeper umami.

Can I double the recipe?
Absolutely. This stew is perfect for a crowd and easy to scale up.

How long does it last in the fridge?
Up to 4 days—reheat gently on the stovetop or in the microwave.

Is this kid-friendly?
Yes! The flavors are warm and cozy without being spicy. Kids love it over mashed potatoes or noodles.

Can I serve this cold?
It’s definitely best served warm, but leftovers can be chilled and used in wraps or grain bowls.

Conclusion

This Vegan Mushroom Bourguignon is the kind of dish that turns simple ingredients into something really special. It’s cozy, savory, and perfect for everything from weeknight dinners to elegant holiday meals. Whether you’re vegan, vegetarian, or just trying to eat more plants, this one’s a keeper.

Give it a try, and let me know how it goes. If you snap a photo, tag me—I love seeing your beautiful meals come to life in your kitchen.

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