Vegan Mushroom Bourguignon

Try this Vegan Mushroom Bourguignon recipe.

Vegan Mushroom Bourguignon
Vegan Mushroom Bourguignon
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Try this Vegan Mushroom Bourguignon recipe.

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 4
white meat free contains gluten red meat free shellfish free contains dairy vegan vegetarian pescatarian
not set

Step-by-step

  • To make the mashed potatoes: Wash the potatoes then place them in a large pot and cover with water by at least three inches. Bring to a boil and cook for about 20 minutes, or until soft enough to mash. I like to pierce it with a knife to check for softness. Drain the potatoes and set aside to cool. Once they are cool enough to handle, use your hands to slide the skins off then transfer them back to the pot. Pour in the almond milk and vegan margarine then use a potato masher to mash together until smooth. Add the garlic salt and pepper then continue to mash until well combined.
  • To make the bourguignon: In a measuring cup, add one cup of hot water along with the dried mushrooms and set aside. In a large pot, warm one tablespoon of olive oil over low to medium heat. Add the sliced mushrooms and cook for 3 minutes. Transfer them with their juices to a plate and set aside.
  • To the same pot over medium heat, add the remaining tablespoon of olive oil along with the onion, carrot, bell pepper, garlic, thyme, oregano, salt & pepper and cook for 5 minutes. Remove the dried mushrooms from the measuring cup while reserving their liquid. Discard any hard pieces then finely chop the rest. Add them to the pot along with the cooked mushrooms and 2 tablespoons of tomato paste. Stir everything together and cook for another 5 minutes.
  • Pour in the red wine and the mushroom liquid then bring to a boil. Allow to cook for 10 minutes, until liquid has reduced by half, then reduce heat to low.
  • In a small bowl, combine the vegan margarine and the flour by mashing them together with a fork. Add it to the pot and stir together until the sauce thickens.
  • Serve warm with mashed potatoes, top with chopped chives and enjoy!

A Weeknight Wonder: My Vegan Mushroom Bourguignon

As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. But trust me, this vegan mushroom bourguignon is a lifesaver! It's hearty, flavorful, and surprisingly easy to whip up on a weeknight. Forget the hours spent slaving over a stove; this recipe comes together quickly and efficiently, leaving me with more time to spend with my family (and maybe sneak in a well-deserved glass of wine afterwards!).

The best part? It's completely plant-based! I've always loved the richness of a classic bourguignon, but the idea of using meat always felt a little heavy. This vegan version captures all the depth and umami of the original, using mushrooms as the star ingredient. The earthy porcini mushrooms, combined with the savory cremini, create an incredibly satisfying and deeply flavorful dish. The red wine adds a touch of sophistication, while the creamy mashed potatoes provide the perfect comforting counterpoint. The entire meal is a beautiful balance of textures and tastes, making it a winner in my household.

I often find myself adapting recipes to fit my busy lifestyle. This recipe is a prime example of that. I don't always have a ton of time to chop vegetables, so I tend to use pre-cut vegetables when possible. It cuts down on prep time significantly without compromising the deliciousness of the final product. This allows me to have a truly satisfying meal on the table without spending hours in the kitchen.

Beyond the Weeknight: This dish is also fantastic for entertaining. It's impressive enough to serve to guests, but easy enough to prepare ahead of time. I often make a larger batch on the weekend and reheat it during the week for a quick and satisfying lunch. It also freezes beautifully, which makes it perfect for meal prepping or stocking your freezer for those busy evenings when you don't have time to cook.

Adapting the Recipe: One of the things I love about this recipe is its flexibility. You can easily adjust the vegetables based on what you have on hand. Feel free to add other root vegetables, like parsnips or sweet potatoes, for extra sweetness and depth of flavor. Experiment with different types of mushrooms – shiitake or oyster mushrooms would also be delicious additions. And if you're not a fan of red wine, you can substitute with vegetable broth or even a rich tomato sauce. The possibilities are endless!

This Vegan Mushroom Bourguignon is more than just a meal; it's a testament to the fact that healthy, delicious, and satisfying food doesn't have to be complicated or time-consuming. Even on the busiest of days, you can create something special and nourishing for yourself and your loved ones. So, give this recipe a try, and let me know what you think! I promise, you won't be disappointed.

Tips for Success:

  • Use good quality mushrooms for the best flavor.
  • Don't be afraid to experiment with different types of red wine.
  • Make extra mashed potatoes – they're delicious on their own!
  • Garnish with fresh herbs for an extra touch of elegance.

Ingredients you might need:

  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 4 garlic cloves minced
  • 2 tablespoons vegan butter
  • 1 ounce dried porcini mushrooms
  • 1 red bell pepper cored and diced
  • 2 carrots, peeled and chopped
  • 1 yellow onion finely chopped
  • 4 large russet potatoes
  • 16 ounces sliced mushrooms (such as cremini)
  • 1 cup full-bodied dry red wine
  • 2 tablespoons flour
  • 1/2 cup plain unsweetened almond milk
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