This vegan mushroom bourguignon is rich, earthy, and deeply flavorful. The mushrooms provide a meaty texture that mimics traditional beef, while the wine and herbs create a complex, savory sauce. Carrots and celery add sweetness and depth, balancing the savory elements beautifully.

It’s a comforting dish perfect for cold evenings or special dinners, offering all the indulgence of a traditional French stew in a plant-based, wholesome version. The thick, glossy sauce clings to every bite, making it perfect for pairing with creamy mashed potatoes or polenta.

Vegan Mushroom Bourguignon

Ingredients

• 2 tbsp olive oil

• 1 large onion, chopped

• 2 cloves garlic, minced

• 3 cups mushrooms, sliced (cremini, button, or a mix)

• 2 carrots, sliced

• 2 stalks celery, sliced

• 1 tbsp tomato paste

• 1 cup red wine (or vegetable broth for alcohol-free version)

• 2 cups vegetable broth

• 1 tsp fresh thyme (or ½ tsp dried thyme)

• 1 tsp fresh rosemary (or ½ tsp dried rosemary)

• 1 bay leaf

• 2 tbsp soy sauce or tamari

• 1 tbsp cornstarch or arrowroot powder mixed with 2 tbsp water (for thickening)

• Salt and pepper, to taste

• Optional garnish: fresh parsley

Instructions

1. Sauté the vegetables
   Heat olive oil in a large skillet or Dutch oven over medium heat. Add onions and garlic, sauté until fragrant and translucent. Add mushrooms, carrots, and celery, cooking until mushrooms release moisture and veggies begin to soften, about 8–10 minutes.

2. Add tomato paste and wine
   Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Pour in red wine and let it simmer for 2–3 minutes to reduce slightly. (Skip wine and use extra broth for a non-alcohol version.)

3. Simmer
   Add vegetable broth, thyme, rosemary, bay leaf, and soy sauce. Bring to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, until the vegetables are tender and the sauce has thickened slightly.

4. Thicken the sauce
   Stir in the cornstarch or arrowroot slurry, simmer 2–3 more minutes until the sauce reaches a rich, gravy-like consistency. Season with salt and pepper to taste.

5. Serve
   Remove bay leaf. Garnish with fresh parsley. Serve over mashed potatoes, polenta, pasta, or alongside crusty bread for a classic, comforting meal.