Vegan Mushroom Bourguignon Recipe: Delicious, Rich and Easy

13th August 2017

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Remember that tasty vegan tofu bacon from last week? Well, you’ll be glad to know that you now have a delicious and simple use for it (if you haven’t eaten it all yet) with this vegan mushroom bourguignon. It really adds to it if you do have it so do a batch and put half in here and the other half in a bacon sandwich.

I have always wanted to adapt this recipe to make it vegan as it is one of my mother’s and every time I eat it I am reminded of home. There are few things more comforting on a cold night than a bowl of mash and bourguignon after a long day.

This is a great way to get rid of wine that has gone past its best. The real drive for me to adapt this recipe was the lone bottle of wine in our kitchen that had been sat there since a party months ago. Although definitely not good for drinking, it makes a deliciously rich, filling and savoury vegan mushroom bourguignon. I’m not usually one to use wine for cooking, as usually in our house it’s used for me to take selfies with, but for this I’ll make an exception.

Although it might sound initially complicated, this recipe is super simple. It’s a one-pot job and goes great with some mash, or rice if you’d prefer. Just make it early and leave it to simmer for as long as you can wait before you just have to have it.

Print Recipe
Vegan Mushroom Bourguignon
vegan mushroom bourguignon
Course Main Dish
Prep Time 15 minutes
Cook Time 60 minutes
Servings
people
Ingredients
  • 2 tbsp olive oil
  • 7 shallots peeled but not chopped
  • 2 cloves garlic finely chopped
  • 8 sprigs thyme stems removed, only use the leaves
  • 1/2 batch tofu bacon recipe can be found here, cut into chunks
  • 1 carrot cut into chunks
  • 750 grams mushrooms
  • 2 tsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tbsp plain flour
  • 1/2 bottle red wine
  • 1 vegetable stock cube
  • 150 ml boiling water
  • 2 bay leaves
Course Main Dish
Prep Time 15 minutes
Cook Time 60 minutes
Servings
people
Ingredients
  • 2 tbsp olive oil
  • 7 shallots peeled but not chopped
  • 2 cloves garlic finely chopped
  • 8 sprigs thyme stems removed, only use the leaves
  • 1/2 batch tofu bacon recipe can be found here, cut into chunks
  • 1 carrot cut into chunks
  • 750 grams mushrooms
  • 2 tsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tbsp plain flour
  • 1/2 bottle red wine
  • 1 vegetable stock cube
  • 150 ml boiling water
  • 2 bay leaves
vegan mushroom bourguignon
Instructions
  1. Heat the olive oil in a large, heavy based pan on a medium heat
  2. Add the shallots, garlic, carrot and thyme and cook for 3-4 minutes, stirring regularly.
  3. Add the mushrooms and pre cooked tofu bacon and cook for a further 6-7 minutes.
  4. Add the tomato puree, flour and balsamic vinegar and stir well.
  5. Mix the boiling water with the stock cube and add to the pan along with the red wine and bay leaves.
  6. Bring to a boil.
  7. Once it reaches boiling point, reduce the heat to low and cover.
  8. Cook at a light simmer for a minimum of 45 minutes, or up to two hours and serve.

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