Easy Vegan Mushroom Bourguignon

This Easy Vegan Mushroom Bourguignon is a hearty, plant-based twist on the classic French dish that I love making when I want something rich, comforting, and full of flavor. With tender mushrooms, caramelized veggies, and a deeply savory red wine sauce, it’s the perfect cozy dinner for any night of the week—especially when I want something that feels fancy but is actually simple to make.

Why You’ll Love This Recipe

I love this mushroom bourguignon because it’s deeply satisfying without any meat or dairy. The mushrooms give it a meaty texture, the red wine adds depth, and the slow simmer brings everything together into a comforting, elegant stew. It’s great served over mashed potatoes, pasta, or crusty bread, and it’s totally dinner-party-worthy even though it’s easy enough for a weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mushrooms (baby bella, cremini, or a mix—sliced)

• Carrots (chopped)

• Onion (diced)

• Garlic (minced)

• Tomato paste

• Red wine (dry variety like Cabernet or Pinot Noir)

• Vegetable broth

• Soy sauce or tamari

• Olive oil

• Flour (or cornstarch for gluten-free thickening)

• Fresh thyme (or dried)

• Bay leaf

• Salt and pepper

• Optional: fresh parsley for garnish

Directions

1. I heat olive oil in a large skillet or pot over medium heat. I sauté the onions and carrots for about 8–10 minutes, until soft and lightly caramelized.

2. I add the garlic and tomato paste and cook for 1–2 minutes, stirring to coat the veggies.

3. I toss in the mushrooms and cook for another 6–8 minutes, until they start to release their juices and brown.

4. I sprinkle in the flour and stir it in to help thicken the sauce.

5. I pour in the red wine and let it simmer for a few minutes to cook off the alcohol.

6. I add the vegetable broth, soy sauce, thyme, bay leaf, salt, and pepper. I stir, bring it to a simmer, and reduce the heat.

7. I let the stew cook for 15–20 minutes until thickened and rich, stirring occasionally. I remove the bay leaf before serving.

8. I serve it hot over mashed potatoes, polenta, pasta, or crusty bread, and top it with fresh parsley if I have it.

Servings and timing

This recipe makes about 4 servings. It takes about 15 minutes to prep and 30 minutes to cook, so I usually have it ready in around 45 minutes.

Variations

Sometimes I add pearl onions or sautéed shallots for extra sweetness. When I want more protein, I stir in cooked lentils or chickpeas at the end. I’ve also made it with gluten-free flour and tamari to keep it fully gluten-free. And when I want a deeper flavor, I simmer it a bit longer or add a splash of balsamic vinegar before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, so it tastes even better the next day. To reheat, I warm it gently on the stove or in the microwave, adding a splash of broth if it gets too thick.

FAQs

Can I make this without wine?

Yes, I’ve made it with extra vegetable broth and a splash of balsamic vinegar or grape juice for acidity. The flavor is still delicious, just a bit less rich.

What mushrooms work best?

I like cremini or baby bella mushrooms for their meaty texture, but I’ve also used portobellos, white button mushrooms, or a mix of wild mushrooms.

Is this recipe freezer-friendly?

Yes, it freezes well. I let it cool completely and store it in a freezer-safe container for up to 2 months. I thaw overnight and reheat on the stove.

What do I serve it with?

I usually serve it over mashed potatoes or pasta. It’s also amazing with creamy polenta or just crusty bread to soak up the sauce.

Can I add other vegetables?

Definitely. I’ve added green beans, parsnips, or peas toward the end of cooking for a bit of variety.

Conclusion

This Easy Vegan Mushroom Bourguignon is rich, flavorful, and cozy—perfect for when I want something hearty and satisfying without a lot of effort. It’s packed with savory depth, full of nourishing ingredients, and guaranteed to impress whether I’m serving it to guests or enjoying it solo.

Easy Vegan Mushroom Bourguignon

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A rich and hearty plant-based twist on the classic French stew, this Easy Vegan Mushroom Bourguignon features tender mushrooms, caramelized veggies, and a deeply savory red wine sauce. It’s cozy, flavorful, and perfect for a comforting dinner.

• Author: Mayaa
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: French
• Diet: Vegan

Ingredients

• 1 1/2 lbs mushrooms (baby bella, cremini, or a mix), sliced
• 2 carrots, chopped
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 3/4 cup dry red wine (e.g., Cabernet or Pinot Noir)
• 1 1/4 cups vegetable broth
• 1 tablespoon soy sauce or tamari
• 2 tablespoons olive oil
• 2 tablespoons flour (or 1 tablespoon cornstarch for gluten-free)
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• 1 bay leaf
• Salt and pepper, to taste
• Optional: chopped fresh parsley, for garnish

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Instructions

1. Heat olive oil in a large skillet or pot over medium heat. Sauté onions and carrots for 8–10 minutes until softened and lightly caramelized.
2. Add garlic and tomato paste; cook for 1–2 minutes, stirring well.
3. Add mushrooms and cook for 6–8 minutes, until they release their juices and begin to brown.
4. Sprinkle in the flour and stir to coat the vegetables evenly.
5. Pour in red wine and let it simmer for 2–3 minutes to cook off the alcohol.
6. Add vegetable broth, soy sauce, thyme, bay leaf, salt, and pepper. Stir and bring to a simmer.
7. Reduce heat and cook uncovered for 15–20 minutes, stirring occasionally, until sauce thickens.
8. Remove bay leaf and serve hot over mashed potatoes, pasta, polenta, or crusty bread. Garnish with parsley if desired.

Notes

• For a wine-free version, replace red wine with vegetable broth and a splash of balsamic vinegar or grape juice.
• Add lentils or chickpeas at the end for extra protein.
• Use tamari and gluten-free flour or cornstarch to make it gluten-free.
• Flavor deepens the next day—great for meal prep or make-ahead meals.
• Try serving with pearl onions or shallots for added sweetness.

Nutrition

• Serving Size: 1 portion
• Calories: 230
• Sugar: 6g
• Sodium: 570mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 0mg