Vegan Mushroom Bourguignon is a hearty, savory dish built around mushrooms, carrots, onions, garlic, herbs, and a rich red wine-infused sauce. The mushrooms provide a meaty texture while tamari, thyme, smoked paprika, and vegetable broth give the sauce plenty of depth. Optional peas add a little sweetness and color without taking away from the earthy flavors.

Served over creamy mashed potatoes made with coconut milk and a touch of nutmeg, this makes a comforting meal that feels substantial without relying on meat. It is especially well suited to a cozy dinner when you want something warming and satisfying from simple plant-based ingredients.

Why You’ll Love This Recipe

• Deep, savory flavor: Red wine, tamari, garlic, thyme, and smoked paprika give the mushroom sauce a rich, layered taste.
• Hearty and filling: Mushrooms and potatoes make the meal satisfying enough to serve as a main course.
• Plant-based: The entire dish is made without meat or dairy, with coconut milk used to make the mashed potatoes creamy.
• Flexible mushroom options: You can use dried mushrooms or fresh sliced mushrooms depending on what you have available.
• One comforting combination: The rich mushroom sauce and creamy mashed potatoes complement each other particularly well.
• Easy to customize: The peas are optional, and the sauce can be adjusted with additional vegetable broth if needed.

Preparation and Tools

If you’re using dried mushrooms, they need to be prepared before starting the main cooking process. Fresh mushrooms can simply be sliced and used directly. Having the mushrooms ready before cooking helps keep the preparation moving smoothly.

You’ll need a large skillet or sauté pan for the mushroom mixture and a saucepan or pot for the potatoes. A potato masher works well for creating a rustic mashed potato texture. For the sauce, a small bowl or cup is useful for mixing the cornstarch with the plant-based milk before adding it to the pan.

If using dried mushrooms, reserve some of their soaking liquid if it is suitable for use with your mushrooms. However, the supplied vegetable broth is enough to make the sauce, so the recipe does not depend on the soaking liquid.

Preparation Tips

Choose your mushrooms carefully. Fresh sliced mushrooms give the dish a substantial, meaty texture. Dried mushrooms can bring an especially concentrated earthy flavor, but they should be properly rehydrated before cooking.

Cut the vegetables fairly evenly. Chopping the carrots into similar-sized pieces helps them cook at roughly the same rate. Since the carrots need time to become tender in the sauce, avoid cutting them into very large pieces.

Don’t rush the onion and garlic. Giving the onion time to soften before adding the liquid helps develop the savory base of the dish. Add the garlic after the onion has started cooking so it has enough time to become fragrant without burning.

Use a dry red wine if possible. The wine is an important part of the sauce’s character. If you prefer not to cook with wine, use additional vegetable broth instead, although the finished flavor will be different.

Check the sauce before thickening it. Cornstarch thickens quickly, so make sure the sauce has the flavor and liquid level you want before adding the cornstarch mixture.

Mash the potatoes while they’re hot. Hot potatoes are easier to mash smoothly. Add the coconut milk gradually so you can control the final consistency.

Ingredients

The mushrooms form the main body of the Bourguignon, while onion, carrots, and garlic create the aromatic foundation. Fresh thyme adds a herbal note, and onion powder reinforces the savory flavor.

Tamari or soy sauce brings saltiness and umami to the sauce, while smoked paprika adds a subtle smoky quality. Red wine provides the characteristic richness associated with Bourguignon-style sauces, and vegetable broth supplies the liquid needed to simmer everything together.

Plant-based milk and cornstarch work together to create a thicker, smoother sauce. For the mashed potatoes, canned coconut milk provides creaminess while nutmeg adds gentle warmth.

Cooking Instructions

Step 1: Prepare the Mushrooms and Potatoes

If using dried mushrooms, prepare them according to the package directions until softened, then drain and slice as needed. If using fresh mushrooms, clean them and slice them before cooking.

Peel the potatoes and cut them into evenly sized pieces. Place them in a pot and cover with water. Cook until the potatoes are completely tender and easily pierced with a fork.

Step 2: Start the Vegetable Base

Heat the oil in a large skillet or sauté pan over medium heat. Add the diced onion and chopped carrots.

Cook until the onion begins to soften and the carrots start becoming tender. Stir occasionally so the vegetables cook evenly.

Step 3: Add the Mushrooms and Seasonings

Add the prepared mushrooms and minced garlic to the skillet. Stir everything together and cook until the garlic becomes fragrant and the mushrooms are heated through.

Add the fresh thyme or dried thyme, onion powder, sea salt, black pepper, and smoked paprika. Stir well so the seasonings coat the mushrooms and vegetables.

Step 4: Build the Bourguignon Sauce

Pour in the red wine and stir, scraping up any flavorful bits from the bottom of the pan. Let the wine cook with the vegetables for a few minutes so its flavor becomes integrated into the sauce.

Add the tamari or soy sauce and vegetable broth. Stir thoroughly and bring the mixture to a gentle simmer.

Step 5: Simmer Until Rich and Tender

Let the mushroom mixture simmer until the carrots are tender and the sauce has developed a rich, savory flavor. If the pan becomes too dry before the vegetables are tender, add some of the additional vegetable broth.

If you’re using frozen peas, add them during the later stage of cooking so they warm through without becoming overly soft.

Step 6: Thicken the Sauce

In a small bowl, combine the plant-based milk and cornstarch or arrowroot flour. Stir until the starch is completely incorporated and there are no obvious lumps.

Pour the mixture into the simmering mushroom sauce while stirring. Continue cooking until the sauce thickens to a spoon-coating consistency.

The finished sauce should be thick enough to sit over the mashed potatoes without immediately running across the plate, while still being loose enough to spoon easily.

Step 7: Mash the Potatoes

Once the potatoes are tender, drain them thoroughly and return them to the pot.

Add the canned coconut milk, nutmeg, black pepper, and sea salt. Mash until creamy, adding the coconut milk gradually as needed to reach your preferred consistency.

Taste and adjust the salt, pepper, and nutmeg before serving.

Step 8: Serve

Spoon the creamy mashed potatoes onto serving plates and top generously with the mushroom Bourguignon. Make sure each serving gets a good mixture of mushrooms, carrots, sauce, and peas if using.

Serve while both components are hot so the rich sauce can soak slightly into the mashed potatoes.

Notes

• Dried or fresh mushrooms: The recipe allows either 1 oz (28 g) dried mushrooms or 10 oz fresh sliced mushrooms. The two options can produce slightly different textures and intensity of flavor.
• Red wine: Use a red wine that you would be comfortable drinking. If avoiding wine, substitute additional vegetable broth, understanding that the sauce will have a different flavor profile.
• Coconut milk: Canned coconut milk is used in the mashed potatoes. Add it gradually because potatoes vary in how much liquid they absorb.
• Thickening: Cornstarch or arrowroot flour can be used. Mix the starch with the plant-based milk before adding it to the hot sauce to help prevent lumps.

What to Serve With Vegan Mushroom Bourguignon

The creamy mashed potatoes already make this a complete and satisfying meal, but a simple side can add freshness or texture if you’re serving it for dinner.

Crisp Green Salad

A lightly dressed green salad is a good contrast to the rich mushroom sauce and creamy potatoes. Keep the dressing simple so it doesn’t compete with the red wine, thyme, and savory flavors in the Bourguignon.

Steamed or Roasted Vegetables

Simple vegetables such as broccoli or green beans can add color and a little extra texture alongside the soft mushrooms and potatoes. Season them lightly with salt and pepper rather than adding a strongly flavored sauce.

Crusty Bread

A piece of crusty bread works particularly well for scooping up any mushroom sauce left on the plate. This is especially useful if you prefer a more substantial dinner.

Simple Roasted Potatoes

If you’re serving the Bourguignon without mashed potatoes, roasted potatoes can provide a crispier alternative. The contrast between their browned exterior and the rich mushroom sauce is especially appealing.

Storage Instructions

Allow leftover Vegan Mushroom Bourguignon and mashed potatoes to cool before transferring them to airtight containers. Keep the mushroom mixture and potatoes separate when possible, as this makes reheating and portioning easier.

Store leftovers in the refrigerator and use them within 3–4 days for the best quality. The mushroom sauce may thicken further as it cools because of the cornstarch or arrowroot.

For reheating, warm the Bourguignon gently in a saucepan over medium-low heat, stirring occasionally. If the sauce has become too thick, add a small splash of vegetable broth and stir until it loosens. Reheat the mashed potatoes separately, adding a little coconut milk or vegetable broth if they have become firm.

The dish can also be frozen, although the texture of the potatoes may change slightly after thawing. Freeze the mushroom Bourguignon and mashed potatoes in airtight freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating thoroughly.

If you’re making the dish ahead, the mushroom Bourguignon can be prepared in advance and refrigerated. Reheat it gently and adjust the consistency with a little vegetable broth before serving.

Estimated Nutrition

The following values are estimates and can vary depending on the exact mushrooms, plant-based milk, coconut milk, red wine, and other brands used.

Estimated per serving:

• Calories: approximately 350 kcal
• Carbohydrates: approximately 50 g
• Protein: approximately 9 g
• Fat: approximately 13 g
• Fiber: approximately 7 g
• Sodium: approximately 700 mg

The nutrition estimate assumes the recipe is divided into approximately 4 servings and includes the optional peas.

Frequently Asked Questions

Can I use fresh mushrooms instead of dried mushrooms?

Yes. The supplied recipe gives two options: 1 oz (28 g) dried mushrooms or 10 oz fresh sliced mushrooms. Fresh mushrooms are convenient and provide a substantial texture, while dried mushrooms can contribute a more concentrated earthy flavor.

Can I make Vegan Mushroom Bourguignon without red wine?

Yes. Replace the red wine with additional vegetable broth if you prefer not to use wine. The finished dish will still have the savory mushroom and herb flavors, but it will not have the same depth and character that the wine provides.

Can I use soy sauce instead of tamari?

Yes. The recipe specifically allows tamari or soy sauce. Use the same amount and taste the sauce before adding additional salt, since both ingredients contribute saltiness.

What can I use instead of cornstarch?

Arrowroot flour is already provided as an alternative in the recipe. Use it to thicken the sauce after combining it with the plant-based milk. Add the mixture while stirring so it incorporates smoothly.

Can I leave out the peas?

Yes. The frozen peas are marked as optional, so the Bourguignon can be prepared without them. Leaving them out won’t affect the basic mushroom sauce.

Why is my mushroom sauce too thick?

The cornstarch or arrowroot can make the sauce thicken considerably, especially as it cools. If the finished sauce is thicker than you want, stir in a little vegetable broth until it reaches the consistency you prefer.

Conclusion

Vegan Mushroom Bourguignon brings together earthy mushrooms, tender vegetables, red wine, herbs, and a savory sauce with creamy coconut milk mashed potatoes. The combination is comforting and substantial while remaining entirely plant-based. With the option to use fresh or dried mushrooms and an easy broth adjustment for the sauce, it’s also flexible enough to adapt to what you have in the kitchen.

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