Vegan Bourguignon: Mushroom Stew with Potato Cauliflower Mash!

The crackling of the fireplace filled my small countryside kitchen as rain tapped gently against the windowpanes. It was the perfect evening for comfort food—something rich, hearty, and soul-warming. As I opened my refrigerator and spotted the beautiful cremini mushrooms I’d picked up at the farmers market that morning, I knew exactly what I’d be making: Vegan Bourguignon with Potato Cauliflower Mash.

This plant-based rendition of the classic French dish Beef Bourguignon transforms the traditionally meat-heavy stew into a celebration of earthy mushrooms and robust flavors. Dating back to rural Burgundy in eastern France, the original bourguignon was a peasant dish designed to tenderize tough cuts of meat through slow cooking in the region’s famous red wine. Today’s vegan version maintains the dish’s soulful character while proving that plant-based cuisine can be just as deeply satisfying as its meat-based counterparts.

What makes this vegan adaptation particularly special is how it honors the original’s complexity—the deep umami notes, the layered flavors, and the rustic heartiness—while bringing its own unique character to the table. Paired with the silky potato cauliflower mash that brings a modern, lighter twist to traditional mashed potatoes, this dish manages to be both nostalgic and innovative at once.

Whether you’re a committed vegan looking for your next comfort food masterpiece, an omnivore exploring meat-free Monday options, or simply someone who appreciates the magic that can happen when humble ingredients are transformed through attentive cooking, this Vegan Bourguignon promises to delight your taste buds and warm your soul, especially on those rainy evenings when comfort is what you crave most.

Key Ingredient & Its Significance

The star of this vegan bourguignon is unquestionably the cremini mushroom. Also known as baby bella or brown mushrooms, cremini mushrooms are actually the same variety as white button mushrooms and portobello mushrooms—they’re just harvested at different stages of maturity. Cremini mushrooms represent the middle stage, offering more flavor than button mushrooms while maintaining a pleasant firm texture.

What makes cremini mushrooms particularly magical in this bourguignon is their remarkable ability to mimic the textural and flavor qualities we associate with meat. Their firm, meaty texture holds up beautifully during cooking, absorbing flavors while maintaining structural integrity. More importantly, cremini mushrooms are packed with natural glutamates—the compounds responsible for that deeply satisfying umami flavor that was once considered the exclusive domain of meat-based dishes.

Culturally, mushrooms have been revered across civilizations for millennia. In Ancient Egypt, they were considered food fit only for royalty. In Chinese medicine, various mushroom varieties have been used for their health-promoting properties for over 2,000 years. The French, masters of culinary tradition, have long appreciated mushrooms for their ability to add depth and complexity to dishes.

From a nutritional standpoint, cremini mushrooms bring impressive benefits to this bourguignon. They’re low in calories yet high in nutrients, offering B vitamins, potassium, copper, and selenium. They’re also one of the few natural plant sources of vitamin D, especially when exposed to sunlight before cooking.

Perhaps most significantly, in the context of our vegan bourguignon, cremini mushrooms represent the perfect bridge between traditional French cuisine and modern plant-based cooking. They honor the soul of the original dish while creating something new and exciting that stands proudly on its own merits—not as a compromise, but as a celebration of plant-based abundance.

Ingredients List with Measurement Table

For the Vegan Mushroom Bourguignon:

Ingredient	US Measurement	Metric Measurement	UK Measurement
Olive oil	2 tbsp	30 ml	2 tbsp
Cremini mushrooms, quartered	1 lb	450 g	16 oz
Onion, chopped	1 medium	1 medium (about 150 g)	1 medium
Carrots, chopped	2 medium	2 medium (about 200 g)	2 medium
Celery stalks, chopped	2 medium	2 medium (about 100 g)	2 medium
Garlic cloves, minced	4 cloves	4 cloves (about 12 g)	4 cloves
Pearl onions	1 cup	150 g	5 oz
Vegetable broth	1 cup	240 ml	8 fl oz
Tomato paste	2 tbsp	30 g	2 tbsp
Soy sauce or tamari	2 tbsp	30 ml	2 tbsp
Balsamic vinegar	1 tbsp	15 ml	1 tbsp
Dried thyme	1 tsp	1 g	1 tsp
Dried rosemary	1 tsp	1 g	1 tsp
Bay leaves	2 whole	2 whole	2 whole
Salt	To taste	To taste	To taste
Black pepper	To taste	To taste	To taste
Fresh parsley, chopped	For garnish	For garnish	For garnish

For the Potato Cauliflower Mash:

Ingredient	US Measurement	Metric Measurement	UK Measurement
Potatoes, peeled and cubed	2 cups (about 1 large)	400 g	14 oz
Cauliflower florets	2 cups	200 g	7 oz
Plant-based milk	1/2 cup	120 ml	4 fl oz
Vegan butter	2 tbsp	30 g	2 tbsp
Salt	To taste	To taste	To taste
Black pepper	To taste	To taste	To taste
Nutmeg, grated	Optional	Optional	Optional

Preparation Steps

Step 1: Prepare the Vegetables

Begin by washing all vegetables thoroughly. Peel and cube the potatoes into approximately 1-inch pieces for even cooking. Break the cauliflower into florets of similar size to the potato cubes. Chop the onion, carrots, and celery into small, uniform pieces—about 1/2 inch in size—to ensure they cook evenly. Mince the garlic cloves finely. Quarter the cremini mushrooms, ensuring they’re roughly the same size for consistent cooking.

Step 2: Start the Potato Cauliflower Mash

Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the potato cubes and cauliflower florets. The potatoes will take slightly longer to cook than the cauliflower, but adding them together works well since we’re looking for very soft vegetables for mashing. Boil for approximately 15-20 minutes until both vegetables are fork-tender. Test by piercing with a fork—it should slide in easily.

Step 3: Drain and Mash the Vegetables

Once the potatoes and cauliflower are tender, drain them thoroughly in a colander. Return them to the hot pot (with the heat turned off) for a minute or two to help evaporate any excess water. This prevents a watery mash. Add the plant-based milk and vegan butter. Using a potato masher or hand mixer, blend until smooth and creamy. For an extra smooth texture, you can use an immersion blender, but be careful not to over-process as this can make potatoes gummy. Season with salt, black pepper, and a small grating of nutmeg if desired. Cover to keep warm while preparing the bourguignon.

Step 4: Sauté the Mushrooms

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is shimmering but not smoking, add the quartered cremini mushrooms. It’s important not to overcrowd the pan—work in batches if necessary. Allow the mushrooms to brown on one side before stirring, approximately 3-4 minutes. Then stir and continue cooking until the mushrooms have released their moisture and it has mostly evaporated, about 8-10 minutes total. The mushrooms should be deeply browned and slightly reduced in size. Remove from the pot and set aside.

Step 5: Build the Flavor Base

In the same pot, without cleaning it (those browned bits are flavor gold!), add a touch more olive oil if needed. Add the chopped onion, carrots, and celery. Reduce heat to medium and cook until the vegetables have softened, about 8-10 minutes, stirring occasionally. Add the minced garlic and pearl onions and cook for another 3-5 minutes until fragrant. The slow cooking of these aromatics builds the foundation of flavor for your bourguignon.

Step 6: Deglaze and Add Liquids

Pour in a splash of the vegetable broth to deglaze the pot, using a wooden spoon to scrape up all the browned bits from the bottom. These caramelized bits contain concentrated flavor. Once loosened, add the remaining vegetable broth, tomato paste, soy sauce (or tamari), and balsamic vinegar. The tomato paste adds richness and color, while the soy sauce provides umami depth, and the balsamic vinegar brings brightness and subtle sweetness.

Step 7: Add Herbs and Return Mushrooms

Stir in the dried thyme, dried rosemary, and bay leaves. These classic French herbs provide the signature flavor profile of a traditional bourguignon. Season with salt and black pepper to taste, keeping in mind that the soy sauce already contains sodium. Return the sautéed mushrooms to the pot and stir to combine all ingredients thoroughly.

Step 8: Simmer to Perfection

Bring the mixture to a gentle simmer, then reduce heat to low. Cover and let the bourguignon simmer for 30-40 minutes, stirring occasionally. This slow cooking allows the flavors to meld and the vegetables to become tender without falling apart. The sauce should thicken slightly as it reduces. If it becomes too thick, add a splash more vegetable broth. If it’s too thin, simmer uncovered for a few minutes to reduce.

Step 9: Final Adjustments

After simmering, remove the bay leaves (they’re not meant to be eaten). Taste the bourguignon and adjust seasonings if necessary. You may find you want more salt, pepper, or even a splash more balsamic vinegar for brightness. The stew should have a rich, complex flavor with no single ingredient dominating.

Step 10: Serve and Garnish

To serve, spoon a generous portion of the warm potato cauliflower mash onto each plate, creating a small well in the center. Ladle the vegan mushroom bourguignon into the well. Garnish with freshly chopped parsley, which adds a pop of color and fresh flavor that contrasts beautifully with the rich stew. Serve immediately while hot.

Variations

Seasonal Root Vegetable Bourguignon

Transform this dish through the seasons by swapping in different root vegetables based on what’s fresh and available. In fall and winter, add chunks of butternut squash, parsnips, or turnips along with the carrots. These vegetables absorb the rich flavors of the stew while adding their own subtle sweetness. Reduce the cooking time slightly if using quick-cooking vegetables like butternut squash. In spring, consider adding fresh peas in the last 5 minutes of cooking for a pop of color and sweetness.

Asian-Inspired Bourguignon

Create an East-meets-West fusion by incorporating Asian flavors into this French classic. Replace the thyme and rosemary with 1 tablespoon of fresh ginger, 1 star anise, and 1 cinnamon stick. Substitute half of the soy sauce with mirin (Japanese sweet rice wine) and add 1 tablespoon of white miso paste when adding the liquids. For the mash, consider adding 1 tablespoon of white miso paste and replacing the nutmeg with a teaspoon of sesame oil. Garnish with sliced green onions and sesame seeds instead of parsley for a complete transformation.

Gluten-Free Protein-Packed Version

For those seeking additional protein or requiring a gluten-free option, consider these modifications. Add 1 cup of cooked lentils or 1 cup of cubed extra-firm tofu (pressed and pre-baked for 20 minutes at 400°F/200°C) to the bourguignon during the last 15 minutes of simmering. Ensure your soy sauce is replaced with tamari, which is traditionally gluten-free (but always check the label). For the mash, consider stirring in 2 tablespoons of nutritional yeast for a slight protein boost and cheesy flavor that complements the earthy bourguignon beautifully.

Cooking Notes

One of the most critical aspects of creating a successful vegan bourguignon is achieving proper browning of the mushrooms. This cannot be rushed or skipped—it’s where much of the flavor develops. Ensure your pot is hot before adding the mushrooms, don’t overcrowd them, and resist the urge to stir too frequently. Let them develop a deep brown color before flipping. If steam is building up rather than browning occurring, your pot is likely overcrowded or not hot enough.

Temperature control is essential throughout the cooking process. Start with high heat for the mushrooms to achieve caramelization, then reduce to medium for the aromatic vegetables to allow them to soften without burning. Finally, maintain a gentle simmer (not a boil) during the final cooking phase. Boiling would break down the vegetable textures too much and create a muddied flavor profile instead of the clear, defined flavors we’re seeking.

For the potato cauliflower mash, the texture is determined by several factors. First, ensure both vegetables are thoroughly drained after boiling. Any excess water will create a watery mash. Second, return them to the hot pot for a minute after draining to evaporate surface moisture. Third, warm your plant milk before adding it—cold liquid can cause the starches in the potatoes to seize and become gluey.

The bourguignon will thicken as it cools. If serving the next day, you may need to add a splash of vegetable broth when reheating to achieve the desired consistency. In fact, like many stews, this bourguignon often tastes even better the day after cooking, when the flavors have had time to meld and deepen.

A common pitfall is under-seasoning. Because this is a plant-based dish without the natural glutamates present in meat, proper seasoning is crucial. Taste and adjust several times during cooking, particularly at the end. The soy sauce, tomato paste, and balsamic vinegar should provide ample depth, but don’t be afraid to add more if needed.

Serving Suggestions

The classic pairing for this vegan bourguignon is, of course, the potato cauliflower mash included in the recipe. This lighter twist on traditional mashed potatoes complements the rich stew perfectly. For an even more elegant presentation, consider using a ring mold to shape the mash into a perfect circle on each plate before ladling the bourguignon around and slightly over it.

A simple side salad with a light vinaigrette works wonderfully as an accompaniment. Consider a mix of bitter greens like arugula, frisée, or radicchio dressed with a simple lemon vinaigrette (1 part lemon juice to 3 parts olive oil, with a touch of Dijon mustard). The acidity and bitterness cut through the richness of the bourguignon, creating a balanced meal.

For a more substantial meal, serve with warm crusty bread, preferably a rustic sourdough or French baguette. The bread is perfect for sopping up the flavorful sauce. If you’re feeling ambitious, garlic bread made with vegan butter, minced garlic, and fresh parsley makes for an indulgent addition.

Regarding beverage pairings, while traditional beef bourguignon calls for red wine, this vegan version is equally complemented by a full-bodied red like a Pinot Noir or Syrah, which echo the earthy notes of the mushrooms. For non-alcoholic options, a sparkling water infused with a splash of pomegranate juice and fresh herbs creates a refreshing counterpoint to the rich stew.

For a complete dinner party menu, consider starting with a light appetizer such as a small cup of chilled cucumber soup in summer or a warm roasted red pepper soup in cooler months. Follow with the bourguignon and finish with a light dessert like poached pears in cinnamon syrup or a small scoop of lemon sorbet with fresh berries.

Tips for Success

The secret to exceptional cremini mushrooms in your bourguignon lies in how you prepare them. Never wash mushrooms under running water—they absorb moisture like sponges, which prevents proper browning. Instead, clean them by gently wiping with a damp paper towel or soft brush to remove any dirt.

For the perfect potato cauliflower mash, choose starchy potatoes like Russets or Yukon Golds. Waxy potatoes will produce a gummy texture rather than the fluffy, creamy consistency we’re after. The ratio of potato to cauliflower is also important—too much cauliflower can make the mash watery, while too little misses the opportunity to lighten the dish and add subtle flavor.

One chef’s secret for deepening the flavor of your bourguignon is to add a teaspoon of miso paste along with the tomato paste. This provides an additional layer of umami that gives the stew a remarkable depth, making even dedicated meat-eaters question whether this is truly a plant-based dish.

For the most efficient prep, practice mise en place (everything in its place). Chop all vegetables and measure all ingredients before beginning to cook. This organization makes the cooking process flow smoothly and ensures you don’t miss adding any ingredients in the excitement of cooking.

If pearl onions are difficult to find fresh, frozen pearl onions work beautifully in this recipe and save considerable prep time. If using fresh pearl onions, here’s a chef’s trick for easy peeling: Cut off the root ends, score a small X on the opposite end, blanch in boiling water for 30 seconds, then shock in ice water. The skins will slip off easily.

When serving for a special occasion, consider individual presentation. Small, oven-safe cocottes or ramekins can be filled with bourguignon and topped with the potato cauliflower mash, then briefly placed under the broiler for a beautiful golden-brown finish—a plant-based take on a cottage pie presentation that’s sure to impress.

For leftovers, this bourguignon freezes exceptionally well (without the mash). Portion into airtight containers, cool completely, then freeze for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of fresh vegetable broth to revive the consistency.

Time & Nutrition Tables

Cooking Times Table

Phase	Time
Preparation	40 minutes
Cooking Potatoes & Cauliflower	15-20 minutes
Sautéing Mushrooms	8-10 minutes
Sautéing Vegetables	10-15 minutes
Simmering Bourguignon	30-40 minutes
Total Time	2 hours 10 minutes

Nutritional Information (Per Serving, based on 6 servings)

Nutrient	Amount
Calories	215 kcal
Protein	6 g
Carbohydrates	30 g
Dietary Fiber	6 g
Sugars	8 g
Fat	9 g
Saturated Fat	2 g
Sodium	520 mg
Potassium	820 mg
Vitamin A	3500 IU
Vitamin C	28 mg
Calcium	50 mg
Iron	2 mg

Conclusion

This Vegan Bourguignon with Potato Cauliflower Mash represents the best of what plant-based cooking can offer—rich, complex flavors that satisfy on the deepest level without relying on animal products. What began as a humble peasant dish in the Burgundy region of France has evolved into a celebration of plant-based abundance that proves comfort food can be both compassionate and delicious.

The magic of this dish lies in its thoughtful layering of flavors—the earthiness of well-browned mushrooms, the sweetness of slowly cooked carrots and onions, the aromatic herbs that evoke the French countryside, and the bright notes of balsamic vinegar that lift and lighten the whole composition. Paired with the silky, cloud-like potato cauliflower mash, it creates a dining experience that feels simultaneously indulgent and nourishing.

Whether you’re preparing this dish for a quiet evening at home, sharing it with loved ones for a special gathering, or incorporating it into your regular meal rotation, its versatility shines through. The recipe welcomes personalization while maintaining the soul of what makes bourguignon special.

I encourage you to approach this dish with both respect for its classic origins and a spirit of adventure. Make it your own. Perhaps you’ll discover a new variation that becomes your signature version. After you’ve mastered this vegan bourguignon, consider exploring other classic dishes through a plant-based lens—you may be surprised at how deeply satisfying plant-forward cooking can be.

Most importantly, share your creations and experiences. Food has always been a vehicle for connection, and this dish—born in the communal cooking pots of rural France and reimagined for today’s conscious eaters—continues that tradition beautifully. Bon appétit!

FAQs

Can I make Vegan Bourguignon ahead of time?

Yes, this dish actually improves with time as the flavors meld. You can prepare it up to 2 days in advance and store it in the refrigerator in an airtight container. Reheat gently on the stovetop, adding a splash of vegetable broth if needed to achieve the desired consistency. The potato cauliflower mash is best made fresh, but can be made a day ahead and reheated with a little extra plant milk and vegan butter to refresh it.

What can I substitute for cremini mushrooms?

If cremini mushrooms aren’t available, you can use portobello mushrooms (cut into chunks), white button mushrooms, or a mix of wild mushrooms like shiitake, oyster, or porcini. Each variety will bring its own character to the dish. Wild mushrooms typically have stronger flavors, so you might use a combination of wild and button mushrooms for balance.

Is this recipe gluten-free?

The recipe can easily be made gluten-free by ensuring you use tamari instead of regular soy sauce, as tamari is traditionally gluten-free (though always check the label to be sure). The rest of the ingredients are naturally gluten-free, making this an excellent option for those with gluten sensitivities or celiac disease.

What if I don’t have pearl onions?

If pearl onions aren’t available, you can substitute with 1 medium onion cut into 1-inch chunks. You won’t have the same pretty presentation of whole pearl onions, but the flavor will be very similar. Alternatively, you could use shallots halved or quartered depending on size.

How can I make this recipe without alcohol?

The recipe as written doesn’t use wine, unlike traditional bourguignon. If you’re concerned about the trace alcohol in balsamic vinegar (which is minimal and mostly cooks off), you can substitute with 2 teaspoons of lemon juice mixed with 1 teaspoon of maple syrup or a splash of apple cider vinegar.

Can I use an Instant Pot or slow cooker for this recipe?

Yes, this recipe adapts well to both methods. For an Instant Pot, follow the sautéing steps using the Sauté function, then pressure cook on High for 10 minutes with a quick release. For a slow cooker, complete the sautéing steps on the stovetop, then transfer everything to the slow cooker and cook on Low for 4-5 hours or High for 2-3 hours.

How do I store leftovers and how long will they keep?

Store leftovers in airtight containers in the refrigerator for up to 4 days. The bourguignon also freezes well for up to 3 months. The potato cauliflower mash can be refrigerated but doesn’t freeze well due to texture changes, so it’s best to make fresh mash when serving frozen bourguignon.

Why did my mushrooms release so much liquid and not brown properly?

This usually happens when the pan isn’t hot enough, the mushrooms are overcrowded, or they were washed under water instead of wiped clean. Make sure your pan is hot before adding the mushrooms, work in batches if necessary, and clean mushrooms with a damp cloth rather than washing them.

Can I add more protein to this dish?

Absolutely! White beans, chickpeas, lentils, or cubes of extra-firm tofu (preferably pre-baked) make excellent additions. Add them during the last 15 minutes of simmering to warm through and absorb some of the flavor without breaking down.

What if my bourguignon sauce is too thin?

If your sauce is thinner than desired, you have several options. You can continue simmering uncovered to reduce, create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and stir it in while the stew is simmering, or blend 2 tablespoons of the soup with 1 tablespoon of flour and stir it back in.

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