This easy vegan mushroom and leek bourguignon is a vegan twist on the classic French beef bourguignon. Hearty, comforting vegan stew with luxurious, velvety, rich gravy served over fluffy potato mash. A perfect dinner for a romantic occasion, as well as a family get together. Vegan, gluten free & dairy free.
WHAT IS MUSHROOM BOURGUIGNON?
Mushroom bourguignon is based on a traditional French recipe of beef bourguignon (boeuf bourguignon) from Burgundy, France. Traditionally, pieces of beef are cooked in red wine & herbs at a low temperature and over a long period of time. This slow cooking process allows the beef to absorb all the flavours and become super tender.
As we’re cooking a vegan bourguignon version, we are replacing beef with mushrooms whilst also adding some extra veggies to make this one hearty, comforting and nutritious vegan stew.
WATCH HOW TO MAKE IT
KEY INGREDIENTS AND ADAPTATIONS
I’m using a mixture of baby button chestnut mushrooms & large chestnut mushrooms but you can add any types of mushrooms you like. Oyster mushrooms and porcini mushrooms would work well here.
- Baby onions & garlic
Although you can use large onion and finely chop it, I’m using whole baby onions because once they’re caramelised and cooked in wine, they absorb a lot more flavour than finely chopped onions.
They add extra sweetness & heartiness to the dish. If you don’t like carrots, swap them for any other root vegetables of your choice, for example parsnips or swede.
TIP: Cut the carrots roughly the same size to ensure even cooking.
I’m using them to make this recipe more hearty & nutritious. You can replace them with celery or fennel. Both would work really well.
- Good quality red wine. Once the wine is cooked down, you won’t taste any alcohol in your stew. Using red wine is what gives this recipe rich, velvety, luxurious gravy, so I wouldn’t recommend skipping it. However, if you want your recipe alcohol-free, just replace wine with good quality vegetable stock.
- To enhance rich flavour of the gravy, I’m using miso paste, tamari sauce (or soy sauce), tomato passata and Dijon mustard for a little spicy kick. If you haven’t got passata, you can replace it with good quality tinned chopped tomatoes.
- Herbs: bay leaves, sage & thyme. Fresh herbs are the best, however you can use dry herbs instead.
I’m using gluten-free plain flour. You can sub for plain flour, cornflour or any other flour with neutral favour.
HOW TO SERVE MUSHROOM BOURGUIGNON?
You can serve it on top of any of your favourite grains, pasta, noodles or root vegetable mash. However, I personally prefer it over fluffy potato mash because this makes it a truly comforting winter dish.
HOW TO MAKE VEGAN MUSHROOM BOURGUIGNON. STEP BY STEP INSTRUCTIONS.
First of all, heat up the olive oil in a casserole dish & brown off the onions. Add the carrots to the pan and cook for a further 2 minutes until slightly brown. Remove from the dish and set aside.
Brown off the leeks (use extra olive oil if needed). Remove from the pan and set aside.
Sauté the mushrooms for 3-5 minutes. Remove from the dish and set aside.
Add a little more olive oil to the casserole dish, if needed, and sauté the garlic for a few seconds, making sure it doesn’t burn. Then add Dijon mustard, miso paste and tamari sauce and combine until smooth.
Add the red wine to de-glaze the pan, along with tomato passata and flour and then whisk until smooth. Cook for 5-7 minutes to allow the wine to reduce and thicken up.
Add all the sauteed vegetables back into the casserole dish and cover with vegetable stock. Then season with salt & pepper and add the herbs. Cover with a lid.
Finally, cook in the oven at 170C (330F) for 15-20 minutes. Alternatively, you can continue cooking on the stove at low heat.
HOW TO STORE LEFTOVERS
Fridge: transfer into an airtight container. It’ll keep in the fridge for 3-5 days.
Freezer: use freezer friendly bags or tupperware to store. It’ll keep in the freezer for up to 3 months. Thaw before re-heating.
To reheat: bring to a medium heat in a pan and allow to cook through until piping hot. Alternatively, you can microwave at short bursts for 60-90 seconds (depending on the power of your microwave).
LOOKING FOR MORE HEALTHY VEGAN MUSHROOM RECIPES?
Try some of the readers’ favourite vegan winter warmers below:
- VEGAN MUSHROOM & WALNUT WELLINGTON
- MUSHROOM & AVOCADO BRUSCHETTA – FESTIVE VEGAN CANAPÉ
- THE BEST CREAMY VEGAN MUSHROOM STROGANOFF
- THE TASTIEST SQUASH, SAGE & WILD MUSHROOM RISOTTO (VEGAN)
In closing, I really hope you’ll give this hearty vegan mushroom bourguignon a try. If you recreate this recipe, I’d be delighted to read your comments and hear your feedback. As always, be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.
Stay healthy and keep safe.
EASY VEGAN MUSHROOM AND LEEK BOURGUIGNON
- 3 tbsp olive oil extra virgin
- 7 baby onions
- 5 medium carrots cut into 3-4cm chunks
- 1 leek sliced
- 200 g baby button chestnut mushrooms
- 300 g large chestnut mushrooms quartered
- 4 garlic cloves finely chopped
- 1 heaped tbsp miso paste
- 4 tbsp tamari sauce or soy sauce
- 1 tsp Dijon mustard
- 200 ml red wine make sure to use vegan wine
- 250 ml tomato passata
- 2 tbsp gluten free flour
- 3 bay leaves
- 2 fresh rosemary twigs
- 3-4 fresh thyme twigs
- 3-4 twigs fresh sage leaves
- 400 ml mushroom stock or vegetable stock
- Salt & pepper to taste
- Heat up the olive oil in a casserole dish & brown off the onions for 2-3 minutes.
- Add the carrots to the casserole pan and cook for a further 2 minutes until slightly brown. Remove from the dish and set aside.
- Brown off the leeks (use extra olive oil if needed). Remove from the pan and set aside.
- Sauté the mushrooms for 3-5 minutes. Remove from the dish and set aside.
- Sauté the garlic for a few seconds (use more oil if needed), making sure it doesn’t burn. Add Dijon mustard, miso paste and tamari sauce and whisk until smooth.
- Add the red wine to the pan, along with tomato passata and flour. Whisk until smooth. Cook for 5-7 minutes to allow the wine to reduce and sauce to thicken up.
- Add all the sauteed vegetables back into the casserole dish and cover with vegetable stock. Season with salt & pepper and add the herbs. Cover with a lid.
- Cook in the oven at 170C (330F) for 15-20 minutes. Alternatively, you can continue cooking on the stove at low heat.