This French-inspired vegan mushroom bourguignon recipe is a cozy bowl of plant-based 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 that is simple to make at home.
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We have an amazing French restaurant in Providence, RI that is our absolute favorite – Pot Au Feu. And the Beef Bourguignon is absolutely to die for, it’s one of the best things we’ve ever eaten! 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 plant based Mushroom Bourguignon was born!
This Vegan Mushroom Bourguignon Recipe Is:
- Bright
- Savory
- Fresh
- Loaded with Flavor
- Herby
- Vegan, Gluten Free, and Vegetarian!
One Pot French Mushroom Bourguignon Stew!
This gluten free mushroom bourguignon stew recipe is the perfect one-pot dinner! I love a good One Pot Meal, especially during these summer months when I don’t want a lot of burners going at once. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! And one pot makes cleaning up a breeze. The stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time!
What’s In This Vegan Beef Bourguignon Recipe?
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Onions
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Carrots
- Mushrooms
- my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Tempeh or Tofu, optional
- Good Red Wine
- Mushroom Stock – the key to this super flavorful stew is adding a bit of mushroom stock to the dish – this mushroom stock with add a little bit of umami flavor and depth to your stew! You can use vegetable stock, but this mushroom stock is a great extra bonus!
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
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 Bourguignon Stew would be great over pasta, rice, or a grain as well!
Get the Same Ingredients for Mushroom Bourguignon!
As always, if you make this vegan and gluten free mushroom bourguignon recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Vegan Mushroom Bourguignon Stew Recipe (Vegan, GF)
Ingredients
- 3 tablespoons olive oil
- 2 sweet onion sliced
- 6 clove garlic minced
- 4 carrots diced
- 3 lbs mushrooms
- 2 tablespoons fresh thyme
- 2 packages baked tempeh sliced or broken up
- 1 teaspoon Himalayan sea salt
- 1 750 ml bottle good red wine
- 2 cups No-Salt-Added Vegetable Stock
Instructions
- 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!
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore!
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