Do you love mushrooms? Of course you do since you clicked on this recipe. And if you don’t, sorry, we can’t be friends. Just kidding hehe

This vegan mushroom bourguignon is all about cozy vibes and rich flavors, perfect for those nights when you want something hearty but still want to keep it light and healthy. Tender mushrooms simmered in a savory sauce filled with aromatic herbs and a splash of red wine. It’s like a warm hug in a bowl! 

This vegan twist on the classic French dish is not only delicious but also low in carbs, especially when you serve it over cauliflower rice. But don’t worry—if you’re not counting carbs, it pairs beautifully with mashed potatoes or even regular rice!

What I love about this recipe is how simple it is to make while still feeling fancy. The combination of portobello and cremini mushrooms creates a satisfying texture, while the umami from tamari and the richness from vegan butter elevate the flavors to something truly special.

So whether you’re whipping this up for a cozy dinner at home or impressing friends at your next gathering, this Vegan Mushroom Bourguignon is sure to wow everyone at the table. Let’s get into the recipe!

Vegan Mushroom Bourguignon Recipe.

Ingredients:

2 large portobello mushrooms, sliced into 1-inch pieces

2 cups cremini or Swiss brown mushrooms, quartered

1 medium yellow onion, finely diced

3 cloves garlic, minced

2 medium carrots, cut into 1-inch pieces

2/3 cup dry red wine

2 tbsp tamari or soy sauce

2 cups vegetable broth

1 tbsp arrowroot powder or cornstarch (for thickening)

2 tbsp tomato paste

2 tbsp vegan butter

5-6 sprigs of fresh thyme

Salt and pepper to taste

2 tbsp olive oil for cooking

Method:

1. Start by heating up some olive oil in a large pot over medium-high heat. Once it’s nice and hot, toss in the mushrooms and onions. Cook them for about 6-8 minutes until the mushrooms are golden brown and the onions are soft.
2. Next up, add the carrots, garlic, and those lovely thyme sprigs. Stir everything together and cook for another couple of minutes.
3. Now it’s time for the good stuff! Pour in the red wine and give it a good stir to deglaze the pot—scrape up any tasty bits stuck to the bottom. Let it simmer for about 2-3 minutes to let those flavors meld.
4. In a small bowl, whisk together the vegetable broth, tamari, arrowroot powder (or cornstarch), and tomato paste until smooth. Pour this mixture into the pot.
5. Bring everything to a boil, then reduce the heat to medium-low and let it simmer for about 15-20 minutes until the sauce thickens up and the veggies are tender.
6. Stir in the vegan butter until it melts into that luscious sauce. Give it a taste and adjust with salt and pepper as needed.
7. Don’t forget to fish out those thyme sprigs before serving!

To serve:

Ladle this delicious mushroom bourguignon over cauliflower rice for a low-carb option, or go ahead and pair it with mashed potatoes or regular rice if that’s more your style. 

Garnish with some fresh thyme leaves if you’re feeling fancy!

And here’s a little tip: this dish gets even better as leftovers, so feel free to make a big batch! Enjoy every bite!