This French-inspired dish has been veganized to perfection! This vegan mushroom bourguignon recipe has all the flavors of a traditional Bourguignon with added onions, carrots, mushrooms, tempeh, and plenty of good French red wine. Serve with whipped garlic potatoes, and dinner becomes a decadent treat.
We have an amazing French restaurant in Providence, RI that is our absolute favorite – Pot Au Feu. And the Beef Bourguignon is really to die for! I wanted to recreate a vegan version of the dish to make it a little lighter and cost efficient to prepare at home, and this Mushroom Tempeh Bourguignon is born!
The key to this is a LOT of wine 🙂 And not only for drinking while cooking – this recipe calls for a full bottle of wine reduced into the sauce. The reduction gives the dish a wonderfully sweet and savory bite to the mushrooms and tempeh.
This dish (as with a lot of French dishes I’ve found) works really well cooked in a traditional Dutch Oven. Sauté the vegetables, add the tempeh + wine, reduce…. you’ve got yourself a delicious dinner.
While it does take a while for the wine to reduce, the time spent on the oven is well worth it! I love serving this with a creamy garlic mashed potato (whipped with vegan butter and cashew cream) like they serve it as Pot Au Feu, but this Mushroom Tempeh Bourguignon would be great over pasta, rice, or a grain as well!
As always, if you make this Vegan Mushroom Bourguignon Recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Mushroom Tempeh Bourguignon (Vegan, Gluten Free, Comfort Food)
- 3 tablespoons olive oil
- 2 large onions sliced
- 6 clove garlic minced
- 4 carrots diced
- 3 lbs crimini mushrooms
- 2 tablespoons fresh thyme
- 2 packages baked tempeh sliced or broken up
- 1 teaspoon salt
- 1 750 ml bottle good red wine
- 2 cups mushroom or vegetable stock
- In a large Dutch Oven, heat the olive oil over low heat. Add the onions and garlic and sauté for 8 minutes until they become soft. Add the carrots, mushrooms, thyme, salt, and sauté for 10 minutes over low heat, stirring slowly with a wooden spoon.
- Move all the vegetables to one side of the pot, and add in the tempeh. You want it to brown a bit, so leave it for a few minutes to brown before stirring.
- Add the whole bottle of the red wine and mushroom/vegetable stock and bring to a boil. Reduce to simmer, and slowly cook the vegetables and tempeh in the red wine for about an hour or so until the wine has reduced down by half.
- Taste and adjust seasonings. Serve over garlic mashed potatoes, get another glass of red wine for yourself, and enjoy!