This Easy Vegan Mushroom Bourguignon uses mushrooms and veggies, it has loads of flavor and it’s made in 1 Pot. This flavorsome Easy Vegan Mushroom Bourguignon is topped on a bed of creamy mashed potatoes with cauliflower.
Mash the steamed veggies, add herbs of choice, some nondairy milk for creaminess, and serve. You can cook the potatoes/cauliflower separately if you like and also make this on the stovetop. See recipe notes below for Stovetop instructions and times.
This is a type of dish that screams comfort. I love, love warming food like this one, it just makes everything better.
The classical recipe is popularly made as beef bourguignon, which is a stew-like dish, but today, I have made a vegan version of it, and it tastes amaa-zing!
What’s your favorite comfort food?
HELPFUL TIPS AND VARIATIONS
- Use sweet potatoes instead of white potatoes – This will change up the flavor aspect of the mashed potatoes considerably. However, if you enjoy the taste of sweet potatoes, it can be a delicious change.
- Other plant-based milk options in the mashed potatoes – Any plant-based milk option is definitely fine to use. However, coconut milk is higher in fat content which means it will be creamier than options such as almond milk, oat milk, etc.
- How to Store – This mushroom bourguignon should be stored in an airtight container in the fridge for up to 3 days. It can also be frozen in an airtight container and kept for up to 3 months. To reheat from the freezer, let it sit and come to a warmer state on its own – overnight is best. Then, reheat on the stove on a lower setting.
- Red Wine Substitute – The red wine is actually quite important in this recipe, however, if you prefer not to use red wine, simply replace the amount of red wine with vegetable broth.
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!
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.