Vegan Mushroom Bourguignon is now one of my favorite meals. It is just a simple mushroom stew over mashed potatoes and it is bomb! Here are a few reasons to love this vegan recipe:
- Ready in 30 minutes!
- Oil-free
- Gluten-free
- Made with whole plant foods =]
This plant based bourguignon makes a great meal prep recipe too! Mashed potatoes are filling and full of goodness like potassium and fiber. The mushrooms and other veggies add even more good things and tons of flavor, so why wouldn’t you want to eat this all week?
If you want more easy and delicious gluten-free vegan recipes, try my Vegan Potato Masala and my easy Vegan Alfredo
Interested in quick & easy vegan meal ideas? (Who isn’t?!) Enter your email for a FREE vegan recipe eBook with 10 vegan dinners that are ready in 30 minutes or less!
This vegan mushroom bourgiugnon is awesome and I’m sure you will love it! If you give it a try, tag me in your posts or comment below =]
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Vegan Mushroom Bourguignon
Vegan Mushroom Bourguignon is a comforting plant based meal that is filling, easy to make, and super flavorful. This recipe is gluten-free, oil-free, meal prep friendly, and kid friendly!
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- Yield4 servings
Ingredients
For the Mushroom Bourguignon
- 1/2 onion, chopped
- 4 garlic cloves, minced
- 2 carrots, chopped
- 4 portobello mushrooms, cut into 1 to 2-inch pieces
- 1 cup vegetable broth
- 1 tsp minced fresh thyme
- 1 tsp minced fresh parsley
- 1 bay leaf
- 2 tsp nutritional yeast
- 1/2 tsp paprika
- 1 TBSP tomato paste
- 1 TBSP tapioca or corn starch + 1/3 cup water
For the Mashed Potatoes
- 6 medium gold potatoes, peeled and chopped
- 1/3 c unsweetened plain non-dairy milk
- Salt and pepper to taste
Directions
In a large non-stick skillet, saute the onion, garlic, and carrots with a bit of water to prevent sticking stirring frequently for 2 minutes.
Add the remaining Bourguignon ingredients, except the starch. Cook on medium heat for 10 minutes.
Meanwhile, boil the potatoes for 5-7 minutes, or until soft. Drain the water, add the non-dairy milk, and mash to desired consistency. Season with salt and pepper and set aside.
Mix the starch and water in a small bowl and whisk until dissolved. Add to the mushroom mixture and stir a few minutes, or until the liquid thickens.
Serve the Mushroom Bourguignon over the mashed potatoes and garnish with fresh thyme.
I hope you enjoy this recipe for vegan Mushroom Bourguignon!
