When Larissa and I first became plant-based, I’ll admit—I missed a few of those rich, comforting “meaty” dishes I grew up loving. But I quickly learned that mushrooms could more than fill that void. Their hearty texture and deep umami flavor can completely transform a meal.
This Vegan Mushroom Bourguignonne is one of those magical recipes that proves you don’t need beef to enjoy a rich, French-inspired comfort dish.
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What Makes This Recipe Special
Vegan mushroom bourguignonne is like a warm hug in a bowl. It’s inspired by the classic French dish Boeuf Bourguignon but made entirely plant-based. Earthy mushrooms take the spotlight, simmered in a red wine sauce with garlic, herbs, and just enough tomato paste to tie it all together.
It tastes like you’ve been cooking all day, but it’s surprisingly simple. Bonus? It’s fancy enough to serve at a dinner party but cozy enough for a weeknight dinner.
Shopping List
- olive oil
- yellow onion
- garlic
- cremini or baby bella mushrooms
- carrots
- tomato paste
- dried thyme
- dried rosemary
- smoked paprika (optional)
- all-purpose flour (or gluten-free flour)
- dry red wine
- vegetable broth
- tamari or soy sauce
- salt and pepper
- fresh parsley
How to Make Vegan Mushroom Bourguignonne
Sauté the aromatics
Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onions and sauté for 5–6 minutes, until softened and slightly golden.
Add garlic, carrots, and mushrooms
Stir in the garlic and cook for about 1 minute. Then add the mushrooms and carrots. Cook for 8–10 minutes until the mushrooms start to release their moisture and shrink.
Stir in tomato paste and herbs
Mix in the tomato paste, thyme, rosemary, and smoked paprika. Let it cook for 2–3 minutes to deepen the flavor.
Sprinkle with flour
Add the flour and stir well to coat the vegetables. This helps thicken the sauce later.
Pour in wine and broth
Slowly pour in the red wine, scraping up any browned bits from the bottom of the pan. Then add the vegetable broth and tamari. Bring to a simmer.
Let it simmer
Reduce the heat and let the mixture simmer gently for 20–25 minutes, uncovered, until the sauce thickens and the carrots are tender. Stir occasionally.
Season and serve
Taste and adjust seasoning with salt and pepper. Serve hot over mashed potatoes, polenta, or wide
Why This Recipe Works
This vegan mushroom bourguignonne recipe balances richness and ease. The red wine adds a depth that’s hard to beat, and the flour helps create a luxurious gravy-like texture. Mushrooms are the true star here—they soak up all the saucy goodness while giving you a chewy, hearty bite that feels like comfort food done right. Plus, it’s all made in one pan, so cleanup’s a breeze.
Variations to Try
Make it gluten-free Use your favorite gluten-free flour and serve over polenta or rice instead of
Add even more veggies Toss in some parsnips or pearl onions during the simmering step for extra flavor and texture.
Boost the protein Stir in a cup of cooked lentils near the end for a heartier dish.
Use white wine instead It gives a slightly lighter flavor but still works beautifully with mushrooms.
Go oil-free Sauté your onions in a bit of veggie broth instead of olive oil if that’s your style.
Tips to Keep It Fresh
If you’re making this ahead, let it cool completely before storing in an airtight container in the fridge. It actually tastes even better the next day as the flavors deepen!
It’ll keep for 4–5 days and reheats well on the stove. If it thickens too much, just add a splash of broth to loosen it up. You can also freeze it—just skip the parsley until serving.
Vegan Mushroom Bourguignonne
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 pound cremini or baby bella mushrooms halved
- 1 cup carrots sliced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika optional
- 1/4 cup flour or gluten-free flour
- 1 1/2 cups dry red wine
- 1 1/2 cups vegetable broth
- 1 tablespoon tamari or soy sauce
- salt and pepper to taste
- fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onions and sauté for 5–6 minutes, until softened and golden.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add mushrooms and carrots. Cook for 8–10 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
- Stir in tomato paste, thyme, rosemary, and smoked paprika. Cook for 2–3 minutes to deepen the flavor.
- Sprinkle flour over the vegetables and stir well to coat everything evenly.
- Slowly pour in the red wine, scraping up any bits from the bottom of the pan. Add vegetable broth and tamari. Stir to combine.
- Bring to a simmer, then reduce heat and let it cook uncovered for 20–25 minutes, until the sauce thickens and carrots are tender. Stir occasionally.
- Season with salt and pepper to taste. Serve hot over mashed potatoes, noodles, or polenta. Garnish with chopped parsley.
This vegan mushroom bourguignonne feels like a treat but doesn’t take a ton of work. It’s perfect for chilly nights, special dinners, or anytime you want something hearty and satisfying. If you try it, let us know in our Peas and Carrots Society on Facebook—we love hearing how these recipes come to life in your kitchen!
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
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FAQ
What is bourguignonne sauce made of?
Traditional bourguignonne sauce is made with red wine, beef stock, onions, and herbs. In this vegan version, we use red wine, vegetable broth, tomato paste, garlic, and herbs to get a similar rich and savory flavor.
Can I make Vegan Mushroom Bourguignonne without wine?
Yes, you can substitute the wine with more vegetable broth and a splash of balsamic vinegar or grape juice for depth. It won’t taste exactly the same but still turns out delicious.
What kind of mushrooms work best?
Cremini (baby bella) mushrooms are perfect here because they’re meaty and flavorful, but you could also use portobello, shiitake, or a mix.
How do I thicken the sauce without flour?
You can use cornstarch, arrowroot powder, or your favorite gluten-free thickener. Just mix it with a little cold water first, then stir it in at the end and simmer until thickened.
What should I serve with it?
It pairs beautifully with mashed potatoes, creamy polenta, or wide
