Overhead shot of Vegan Mushroom Bourguignon with No Beef Base

Vegan Mushroom Bourguignon

Vegan Mushroom Bourguignon
Course Main Course
Cuisine French
Keyword vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Author Veg Life Staff


  • 1 tbsp Oil
  • 1 tbsp Vegan Margarine
  • 1 c Frozen Pearl Onions no need to defrost
  • 1 large Carrot sliced
  • 1 clove Minced Garlic optional
  • 1 tbsp Tomato Puree
  • 2 tsp All Purpose Flour
  • 1/4 c Vegan Red Wine
  • 2 c Water
  • 2-3 tsp Better Than Bouillon NO BEEF Base I added 3
  • Fresh Thyme Leaves optional
  • 12 oz Mushrooms whole and sliced


  • In a large stock pot, add the oil and butter along with the pearl onions and carrot slices. Saute for a few minutes until tender. Add garlic (if using). Saute 1 minute more.
  • Add the flour and tomato puree, cooking for 1 minute. Add wine.
  • Next, combine the boiling water and Better Than Bouillon NO BEEF Base until dissolved. Add to stock pot.
  • If you'd like to add fresh thyme leaves, do so now.
  • Meanwhile, in a large skillet, add oil and mushrooms over high heat. Stir frequently for just a few minutes until tender.
  • Add the mushrooms to the stock pot.
  • Bring to a boil and allow to thicken.
  • Prepare mashed potatoes for serving.
  • Garnish with fresh parsley.