Vegan Mushroom Bourguignon

Course: Entree

Cuisine: French

Keyword: Vegan Mushroom Bourguignon, Vegan stew, Vegetarian recipe

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 214kcal

Delicious Vegan Mushroom Bourguignon stew that has the rich, savory flavors of France cooked in one pot.

2 tablespoons olive oil
1 pound mushrooms cleaned with stems removed (Baby Bellas or Crimini work well)
2 cups pearl onions
1 carrot sliced
2 plum tomatoes diced small (or 2 tablespoons tomato paste mixed with ½ cup water)
3 cloves garlic minced
½ cup sweet green peas
2 –3 sprigs fresh thyme
1 bay leaf
½ cup red wine
1 cup water or vegetable broth plus ½ cup more for the flour slurry
2 tablespoons flour or cornstarch/arrowroot for gluten-free
1 cup white beans optional, for extra protein
Salt and pepper to taste

Heat the olive oil in a heavy saucepan over medium-high heat.
Add the mushrooms and sauté for 3–5 minutes until lightly browned.
Stir in the pearl onions and cook for a few minutes. Add the carrot, peas, tomatoes (or tomato paste mixture), garlic, thyme, and bay leaf.
Pour in the red wine and 1 cup water (or broth). Bring to a boil, then reduce heat and let simmer for 15 minutes, stirring occasionally.
In a small bowl, whisk together the flour with ½ cup water until smooth and lump-free. Slowly pour this mixture into the stew while stirring constantly.
Add the beans (if using) and stir.
Simmer for another 10 minutes, or until the sauce has thickened.
Season with salt and freshly ground black pepper to taste. Remove thyme sprigs and bay leaf before serving.

Gluten-free option: Use cornstarch or arrowroot instead of flour, or skip the thickener for a lighter broth-style stew.

Serving ideas: Serve over wide noodles, mashed potatoes, or with crusty bread for soaking up the sauce.

Wine tip: Choose a good-quality red wine — it adds depth to the dish and pairs beautifully with the mushrooms.