This Mushroom Bourguignon is the coziest vegan dish of all time - Vegan Afternoon with Two Spoons

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice mimics sweetness and acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

chestnut mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Water with seasoning can reduce costs while still adding flavor.

Add shallots to a bowl and pour boiling hot water over them. Let soak for 3 minutes before peeling.

Chop carrots into rough chunks, and chop mushrooms and potatoes as well, keeping the sizes chunky for the stew.

Pat the chopped vegetables dry after soaking the shallots.

Cook the mushrooms in two batches to avoid overcrowding, ensuring they are beautifully browned.

In a large pot, add butter and let it melt, then add the softened carrots, shallots, and garlic to sauté.

Add flour for thickening, followed by red wine, tomato paste, tamari, and maple syrup.

Stir in the browned mushrooms and 2 cups of vegetable broth.

Add thyme and bay leaves for seasoning.

Let the mixture bubble for about 20 minutes to thicken and soften everything.

Meanwhile, boil a pot of salted water and add the chopped potatoes to soften them.

Once softened, mash the potatoes with melted butter, almond milk, coconut yogurt, salt, and pepper.

Remove thyme and bay leaves from the bourguignon before serving.

Serve the mushroom bourguignon with buttery mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens