Memories from My Kitchen

I used to toil away late into the evening in the back of my little store, cooking in a small kitchen with nothing more than an apartment-sized electric oven and a few well-loved tools. After a long day with customers, I’d sweep the floors, wash up, and then begin preparations for the following day. It was hard work, but it was also passion. I loved every minute of it.

A Party Tradition

One catering client hosted an annual party where the menu always included boeuf bourguignon and fish quenelles with lobster sauce. I can still picture the lobsterman standing in the kitchen, dropping his catch into a pot of boiling water as I stepped outside, unable to watch. It was a traumatic moment each year, and even now I carry guilt and regret over it — just as I do for cooking with beef. Over time, though, I’ve learned that I can honor the spirit of those dishes without compromising my values, and that’s how this vegan mushroom bourguignon came to life: deeply flavorful, hearty, and made in a way that feels true to me.

A Plant-Based Classic

One of the gifts of cooking vegetarian is learning how to transform classics into something equally delicious without the meat. This mushroom bourguignon is hearty and deeply flavorful, made with good red wine, aromatic vegetables, and plenty of mushrooms to give it richness and depth.

Step by Step: Vegan Mushroom Bourguignon

• Prep the veg: Clean and stem mushrooms; peel pearl onions; slice carrot; mince garlic.
• Brown the mushrooms: Heat olive oil (med-high). Add mushrooms; sauté 3–5 minutes until lightly golden.
• Add aromatics: Stir in pearl onions, peas, carrot, garlic, thyme, and bay leaf; cook 2–3 minutes.
• Tomato base: Add diced plum tomatoes (or tomato paste mixed with ½ cup water); stir 1 minute.
• Deglaze: Pour in red wine; scrape up the browned bits.
• Simmer: Add 1 cup water or vegetable broth; bring to a boil, then reduce heat and simmer 15 minutes.
• Thicken: Whisk flour with ½ cup water until smooth; stream into the pot while stirring.
• Add beans (optional): Stir in white beans; simmer 8–10 minutes until glossy and thick.
• Season: Remove thyme and bay leaf. Taste; add salt and freshly ground pepper.

How to Serve Vegan Mushroom Bourguignon

Serve it as a cozy stew with crusty bread, spooned over wide noodles, or piled onto a bed of mashed potatoes (my favorite). You can make it with fresh plum tomatoes or tomato paste, depending on what you have on hand.

🌿Wellness Note: Why Mushroom Bourguignon Is Nourishing

• Plant-based & fiber-rich (mushrooms, onions, carrots, peas, optional beans)

• Lower in saturated fat (olive oil instead of beef/butter)

• Mushrooms add B vitamins, selenium, potassium, umami

• Beans add gentle protein, iron, more fiber

• Garlic, onions, thyme = antioxidant/anti-inflammatory benefits

• Gluten-free friendly with cornstarch/arrowroot

SOME OTHER VEGAN RECIPES YOU MAY LIKE: