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Vegan Mushroom Bourguignon

On weekends we have more time and energy to get fancier in the kitchen! Since our dining and travel experiences are limited, we have really been enjoying getting creative. Our family had planned on spending the summer in France (and exploring all of Europe) this year. So instead we virtually travelled there. We had fun teaching the boys about France and some French language (Jena is conversational in French). We have played around with a few French classics and just had to share our vegan mushroom bourguignon with you! This recipe is surprisingly easy but you will need at least an hour to complete it.


  • 8 ounces of fresh sliced mushrooms

  • 1/2 large white onion, diced

  • 1 medium carrot, chopped

  • 1/2 red bell pepper, diced

  • 2 garlic cloves, minced

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 2 tablespoons vegan butter

  • 2 tablespoons all-purpose flour

  • 2/3 cup vegetable broth

  • 1/4 cup red wine


  • In a large skillet, heat the butter and all of the spices over medium heat

  • Add in the mushrooms. Cook until softened and browned.

  • Add in vegetable broth and wine.

  • Cook for 5 minutes.

  • Add in flour and stir until thick.


Serve over mashed potatoes for an authentic taste and experience. Pair with a fresh salad and a glass of wine, and enjoy a lovely date night in.

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