Vegan Mushroom Bourguignon

Vegan Mushroom Bourguignon


  • 2 tsp vegan butter
  • 2 cloves of garlic
  • 150 g onion
  • 150 g carrot
  • 500 g mushrooms
  • 1 tsp thyme leaves 5-6 sprigs
  • 1 bay leaf
  • 1 tbsp tomato puree
  • 1 tbsp plain flour
  • 350 ml vegan red wine
  • 1 tbsp soy sauce
  • 250 ml vegan beef or vegetable stock


  • Finely chop the garlic and dice the onion. Melt the butter in an ovenproof pot with a lid (cast iron or similar is best). Add the onion and garlic and soften for a couple of minutes.
  • Half or quarter the mushrooms depending on size. Add them to the pan along with the thyme and cook over a medium heat, stirring occasionally, until the mushrooms have browned slightly and are golden on the outside. This should take about 10 minutes.
  • Use 100ml of the red wine to deglaze pan, stirring to make sure any flavour stuck to the pot is loosened.
  • Preheat the oven to 200°C.
  • Slice the carrot and add to the pan with the bay leaf. Stir over the heat for around 5 minutes until the wine reduces and then add the tomato purée. Mix well.
  • Add the plain flour to the pan, stirring to make sure it’s spread through the contents of the pan. Pour in the rest of the wine and turn up the heat. Bubble for 2 minutes, stirring, until the wine reduces and becomes thicker and glossy. Stir in the stock & soy sauce, simmer for a further minute.
  • Put the lid on the pan and pop it into the oven for around 45 minutes or until the carrot is cooked through. Check and stir after 20 minutes, adding a splash more stock if necessary to make sure everything is mostly covered. Serve up and enjoy!

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