If you’re looking for a vegan alternative to the French classic, Beouf Bourguignon, this One-Pot Vegan Mushroom Bourguignon is the recipe for you. Substituting mushrooms for traditional beef ensures that the texture and taste will not disappoint!
I have wanted to make a vegan version of the French classic, Beouf Bourguignon, and this One-Pot Vegan Mushroom Bourguignon did not disappoint. Also known as Beef Burgandy, and if we’re being really fancy, Bœuf à la Bourguignonne, the traditional dish is always popular with the meat-eating crowd. To make this recipe, I chose portobello mushrooms because they are typically my first choice for meals like this due to their taste and texture. They work really well in this dish and I love them. The trick to vegan cooking is building flavor and that begins with a base of onions sautéed in a bit of olive oil and vegan margarine.
One-Pot Vegan Mushroom Bourguignon Recipe
I chose these petite pearl onions, but you could opt for yellow onions or even shallots. I cook the onions for about five minutes, or until they begin to get tender. This cooking time is especially important if using the pearl onions. At this point, add the sliced carrots, again, cooking until tender.
Meanwhile, in a skillet over medium-high heat and with one teaspoon of oil, sauté the sliced mushrooms. I cook these mushrooms hot and fast. This gives them a smokier flavor which is in direct contrast to the tender whole baby canned mushrooms I’ll be adding later.
Add the wine, stirring to incorporate the flour mixture, then simmer until the wine has reduced by about one half. Once reduced, I add the vegetable broth, cooked mushrooms, the whole baby mushrooms, and a sprig of thyme, cooking for about another 10-15 minutes or so.
I like to serve this One-Pot Vegan Mushroom Bourguignon with a side of garlic mashed potatoes. It’s really hearty and delicious.
I love the chunky look of the Bourguignon and that rich, dark gravy. Since I like to sop up those juices, I serve with a nice dinner roll as well. It just screams comfort food, doesn’t it?
- 1 tbsp olive oil + 1 tsp (for sautéeing the mushrooms)
- 1 tsp vegan margarine
- 4 oz whole pearl onions
- 2 large carrots, peeled and sliced
- 1 tsp garlic, minced
- 1 tbsp tomato paste
- 1 tbsp flour (or cornstarch)
- 4 oz red wine, vegan-friendly
- 5 oz vegetable broth
- 1-2 sprigs fresh thyme
- 1 cup sliced mushrooms
- 1 can (or about 1 cup) whole baby mushrooms (found in the canned section)
- Heat 1 tablespoon olive oil and 1 teaspoon vegan margarine in a large stock pot.
- Add the pearl onions and cook for 5 minutes, then add the carrot and cook for 5 minutes more until tender.
- Stir in the garlic, tomato paste, and flour (or cornstarch) and cook for 1 minute until the vegetables are coated and to allow the raw flour taste to cook off.
- Add the wine, stirring until smooth.
- Simmer for a couple of minutes until the wine has reduced by half.
- Meanwhile, heat the remaining 1 teaspoon of oil in a frying pan.
- Cook the sliced mushrooms only for a couple of minutes, add to the pot, along with any juices.
- Add the vegetable broth, whole baby mushrooms, and a sprig of thyme, cooking for another 10-15 minutes.
- Season with salt and pepper.
- Top with thyme leaves and serve with mashed potatoes and dinner rolls.
Home Chef Tip: If you can't find pearl onions, use chopped yellow onions or shallots instead.
We hope you love this One-Pot Vegan Mushroom Bourguignon recipe from SoFabFood Contributor, Aimee from The Veg Life, as much as we do. If you enjoyed this delicious recipe, be sure to visit our Vegetarian Section for more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and for daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!