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Vegan Mushroom Bourguignon

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 food. This recipe is of course gluten-free, dairy-free, soy-free, and straightforward to form.

If you’re unsure the way to pronounce the last word of this recipe name, you’re not alone. I had to find out also once I first found it. I guessed at the way to pronounce it and got nowhere on the brink of the right pronunciation. Since i prefer to be helpful in additional ways than one, it’s pronounced “borg-in-yon” in America and therefore the more classic French pronunciation.

Vegan Mushroom Bourguignon
Vegan Mushroom Bourguignon

Now that you simply skills to pronounce the crazy word, let me tell you what it's. This word and elegance of cooking specifically comes from the world of France called “Bourgogne.” This name directly translates into “burgundy.” bourguignon is popularly a dark brown but can appear burgundy thanks to the wine wont to make it.

This recipe is popularly made as beef bourguignon, which may be a stew-like dish, but it’s easy to mimic the meat flavors and make a vegan beef bourguignon instead or my version, of course.

Vegan Mushroom Bourguignon

Mushroom Bourguignon
  • 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 wine 
  • 1/2 tbsp tamari or soy sauce
  • 3/4 cup vegetable broth + 1/4 cup more if needed
  • 1/4 cup plant-based milk
  • 3/4 tbsp cornstarch or arrowroot flour
Mashed Potatoes:
  • 4 medium-sized potatoes
  • 1/4 cup coconut milk canned (see notes)
  • 1/2 tsp nutmeg or to taste
  • Black pepper & sea salt to taste
  1. You can easily switch between US and metric measurements underneath the ingredient list. This recipe has a video below for easy visual instructions.
  2. Soak dried mushrooms in warm water for about 15-20 minutes, then drain. Skip this step if you are using fresh mushrooms.
  3. 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.
  4. 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.
  5. Add red wine. Cook for about 2 minutes. Then add tamari (or soy sauce), and vegetable broth.
  6. Let simmer over low/medium heat with a lid on for about 10-12 minutes or until the carrots and peas are softened.
  7. 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.
  8. 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.

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