Go Back
+ servings
Print Recipe
5 from 47 votes

Vegan Mushroom Bourguignon

A healthy and comforting meal that’s rich in umami flavor. Perfect for a romantic night in!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: dinner
Cuisine: French
Servings: 4 people
Calories: 256kcal

Ingredients

  • 1 ounce dried porcini mushrooms see post under ingredients for possible subs
  • 16 ounces sliced cremini mushrooms
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion finely chopped
  • ¾ cup finely chopped carrot about 2 large carrots, peeled
  • 1 red bell pepper cored and finely chopped
  • 3-4 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 cup full bodied red wine such as cabernet
  • 2 tablespoons vegan butter
  • 2 tablespoons flour such as garbanzo bean or all-purpose flour
  • 1 batch easy vegan mashed potatoes (or 16-ounces pasta) for serving
  • salt and pepper to taste
  • fresh chopped chives for serving

Instructions

  • 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 onion, carrot, and bell pepper. Cook for about 3 minutes, until onion is translucent.
  • To the pot, add the sliced mushrooms, minced garlic, thyme and oregano. Cook until the mushrooms begin to release their liquid, about 7-10 minutes.
  • Meanwhile, remove the dried mushrooms from the measuring cup while reserving the 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 3 minutes.
  • Pour in the red wine and the reserved dried mushroom liquid, being careful to avoid any sandy bits that have settled to the bottom. Bring to a boil, reduce to a simmer and cook for 10 minutes, until liquid has reduced by half.
  • In a small bowl or measuring cup, use a fork to mash together the vegan margarine and the flour until it forms a crumb-like texture. Add it to the pot while continuing to stir, until smooth. Cook a few minutes more, or until the sauce thickens. Add salt, to taste.
  • Serve warm with mashed potatoes, fresh cracked pepper, chives, plus a glass of leftover red wine, and enjoy!

Notes

Nutrition Facts do not include mashed potatoes

Nutrition

Calories: 256kcal | Carbohydrates: 23g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 141mg | Potassium: 1005mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5352IU | Vitamin C: 44mg | Calcium: 64mg | Iron: 2mg