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Bourguignon — a traditional French stew made with braised beef and wine — is really easy to veganize. Swap out the bacon, beef and beef stock for mushrooms, spices and vegan broth: voila! Same dish, happier body, happier planet, happier cows.

Mushroom Bourguignon [Vegan, Gluten-Free]

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Cooking Time



  • 2 tablespoons olive oil
  • 2 cups White Button mushrooms
  • 1 yellow onion
  • 2 carrots
  • 1/2 teaspoon dried thyme
  • 2 cloves garlic
  • 1/2 cup full-bodied red wine
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoon gluten-free flour
  • 4 ounces gluten-free pasta
  • Salt and pepper, to taste


  1. Quarter mushrooms and slice onions and carrots into bite-size pieces. Mince garlic.
  2. In a large heavy pot, heat 2 tablespoons oil over high heat, add mushrooms and onions. Sear until the mushrooms begin to release liquid, about 5 minutes.
  3. Add the carrots, thyme, and salt and pepper to taste. Cover and cook for 5 minutes until carrots soften slightly, stirring occasionally.
  4. Add garlic and cook one minute more.
  5. Turn heat to high and add wine. Cook about 4 minutes until wine reduces by half. Stir in tomato paste and broth, and more salt and pepper to taste, and continue to boil for 5 minutes.
  6. While these cook together, bring 2 cups salted water to a boil in a separate small pot. Add pasta and cook for 8 minutes until al dente. Drain and set aside.
  7. In a small bowl, mix together 1 tablespoon water and flour to make a paste, stir into the stew. Simmer 5 minutes more and serve.

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Nutritional Information

Total Calories: 878 | Total Carbs: 58 g | Total Fat: 27 g | Total Protein: 29 g | Total Sodium: 1728 g | Total Sugar: 23 g Per Serving: Calories: 439 | Total Carbs: 29 g | Total Fat: 14 g | Total Protein: 14 g | Total Sodium: 864 g | Total Sugar: 12 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. question…..( and if possible a.s.a.p. it\’s Orthodox Lent, all vegan).
    can i use portabellos instead?
    and if so, would i need to cook them longer, or at a higher temperature?