Vegan Mushroom Bourguignon

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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 =] 
vegan mushroom bourguignon

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

vegan mushroom beef stew recipe
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Vegan Mushroom Bourguignon

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 =] 

To watch how I make some of my recipes, subscribe to my YouTube channel and follow me on social media for more vegan meal inspiration!

Vegan Mushroom Bourguignon

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

    1

    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.

    2

    Add the remaining Bourguignon ingredients, except the starch. Cook on medium heat for 10 minutes.

    3

    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. 

    4

    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. 

    5

    Serve the Mushroom Bourguignon over the mashed potatoes and garnish with fresh thyme. 

    I hope you enjoy this recipe for vegan Mushroom Bourguignon! 

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