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Vegan Mushroom Bourguignon

Vegan Mushroom Bourguignon
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If you’re searching for a comforting dish that’s both hearty and satisfying, look no further than this Vegan Mushroom Bourguignon! This delightful recipe masterfully combines rich, savory flavors with wholesome ingredients, making it perfect for busy weeknights or special family gatherings. With a creamy texture and an abundance of mushrooms, it’s comfort food at its finest. Whether served over a bed of fluffy mashed potatoes or alongside crusty bread, every bite is sure to warm your heart.

Ingredients

Scale
  • 10 oz fresh sliced mushrooms (or 1 oz dried mushrooms)
  • 1/2 large onion, diced
  • 2 small/medium carrots, chopped
  • 3 garlic cloves, minced
  • 3/4 cup vegetable broth
  • 1/3 cup apple vinegar
  • 4 medium-sized potatoes (for mashing)
  • 1/4 cup coconut milk
  • 1/4 cup plant-based milk
  • 3/4 tbsp cornstarch
  • 1/2 tsp nutmeg
  • Black pepper & sea salt (to taste)
  • 1 tbsp oil
  • 3/4 tbsp fresh thyme (or 1 tsp dried thyme)
  • 1 tsp onion powder
  • 3/4 tsp sea salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1/4 tsp smoked paprika

Instructions

  1. Soak dried mushrooms in warm water for 15-20 minutes if using; otherwise, skip this step.
  2. Peel and chop the potatoes, then boil them until tender (about 15 minutes). Drain and mash with coconut milk, nutmeg, salt, and pepper.
  3. In a pan, heat oil over medium heat and sauté onions until soft. Add mushrooms, carrots, garlic, thyme, onion powder, salt, black pepper, and smoked paprika; cook for another minute.
  4. Stir in apple vinegar, tamari (or soy sauce), and vegetable broth. Simmer on low-medium heat for about 10-12 minutes until carrots are soft.
  5. Combine plant-based milk with cornstarch; whisk until smooth. Pour into the pan to thicken the sauce for a few more minutes.
  6. Serve the bourguignon over the creamy mashed potatoes.

Nutrition

Find it online: https://isabellacooks.com/vegan-mushroom-bourguignon/