Recipe: Vegan Mushroom Bourguignon

This vegan twist on the classic French dish of beef bourguignon features tender button mushrooms, hearty vegetables, and a rich, flavourful sauce made with organic red wine. This vegan Mushroom Bourguignon is a hearty and comforting meal that's perfect for a cozy night in. The combination of vegetables, spices, and red wine creates a depth of flavour that will have your taste buds dancing. This dish is easy to prepare, and it's sure to impress your guests with its delicious taste and meat-free twist.


  • 2 tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 500g button mushrooms, sliced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups vegan red wine
  • 2 tbsp tomato paste
  • 2 cups vegetable stock
  • 2 tbsp cornstarch
  • Fresh parsley, chopped for garnish


  1. Heat olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.
  2. Add the carrots and celery and cook for another 5 minutes until they start to soften.
  3. Add the mushrooms, thyme, salt, and pepper and cook for 5-7 minutes, until the mushrooms release their liquid.
  4. Add the vegan red wine and tomato paste, stirring well to combine. Allow the mixture to come to a simmer.
  5. Add the vegetable stock and stir well. Bring the mixture to a simmer again.
  6. In a separate bowl, whisk the cornstarch with 1/4 cup of cold water until fully combined. Slowly pour the cornstarch mixture into the pot, stirring constantly until the sauce thickens.
  7. Reduce the heat and let the mushroom bourguignon simmer for an additional 10-15 minutes until the vegetables are tender and the sauce has thickened.
  8. Serve hot, garnished with fresh parsley.

This vegan mushroom bourguignon is a hearty and flavourful dish that is perfect for a comforting meal. The use of vegan red wine gives this dish an added depth of flavour.