This Easy Vegan Mushroom Bourguignon uses mushrooms and veggies, it has loads of flavour and it’s made in 1 Pot. This flavoursome Easy Vegan Mushroom Bourguignon is topped on a bed of creamy mashed potatoes with cauliflower.
If you are into French cuisine, you will know that a beef bourguignon is a classic. Furthermore, if you have been cooking vegan for a while, you will know that mushrooms make a great meat substitute.
Hence the reason why mushrooms were used to replace the beef in this vegan version of a French classic – Bourguignon.
Beef Bourguignon takes a long time to cook, it’s stewed until the beef is tender, however, because we are not cooking with beef, the cooking process is a lot quicker = happy cook!
I love comfort food like this – creamy mash, rich stewed mushrooms = happiness!
What’s your favourite comfort food?
Do let me know how you found this Easy Vegan Mushroom Bourguignon if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
More Vegan Stew Recipes:
Easy Vegan Mushroom Bourguignon
- Mushroom Bourguignon:
- 2 tsp olive oil
- 1/2 medium onion chopped
- 4 cloves of garlic finely chopped
- 10 oz sliced mushrooms mixed or white or cremini
- 1/4 cup 58.75 ml brandy or whiskey or red wine or use broth
- 3/4 cup 75 g chopped carrots
- 1 cup 101 g chopped celery
- 3/4 tsp dried thyme or 1 tbsp fresh
- 1/4 tsp garlic powder
- 1 tbsp soy sauce tamari for gluten-free
- 2 tsp tomato paste
- 1/2 cup 125 ml water or broth
- 1 tbsp cornstarch or arrowroot starch mixed in 3 tbsp water you can also add 2 tbsp of the mashed potato mixture to thicken
- 1 cup 30 g of spinach or greens
- Potato Mash:
- 2 large potatoes cubed small sweet or regular both work
- 1 cup 100 g cauliflower florets (heaping cup)
- 1 tbsp olive oil
- 2 to 4 tbsp non-dairy milk
- 1/4 tsp each salt garlic powder
- black pepper to taste
- Prepare the potatoes and cauliflower, then steam them or boil them. Drain them and leave them aside.
- If using an instant pot:
- Heat the Instant Pot on Saute. Add oil. When the oil is hot, add the onion, garlic, mushrooms and a good pinch of salt and give them a quick mix. Cook for 3 to 4 minutes until golden on some edges. Add a tbsp of water if browning too quickly.
- Add the wine and mix well for a few seconds to cook out the alcohol.
- Add the carrots, celery, thyme, and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp salt (if using water or unsalted broth) and water/broth and give it a mix. Cancel saute. You can also add in 1 bay leaf and some rosemary for flavor variation at this point.
- Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes (Manual hi pressure). Add a minute if using larger quantity of either mushroom mix or potatoes, or if doubling.
- Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket.
- Put the pot on saute, Add cornstarch slurry and give it a mix (you can also add 2 tbsp of the mashed potato mixture to thicken). Add spinach or baby kale and black pepper and mix. Bring the mixture to a boil to thicken, then cancel saute. Taste and adjust salt and flavor.
- To make it on the stove on a saucepan, follow the same method, but simply cover the saucepan with a lid and cook until the veggies are soft.
- Meanwhile. Transfer the steamed potato and cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non-dairy milk, and optionally fresh/dried herbs of choice(eg. thyme, rosemary, chives) and mash well to preferred consistency.
- Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.