Filled with generous chunks of mushrooms and carrots in a rich and creamy red wine sauce, this Vegan Mushroom Bourguignon is a warm and comforting meal that has absolutely nothing to envy to its beefy counterpart!
Since I made the switch to a vegan lifestyle, I’d heard a few times of Mushroom Bourguignon and how it was an actual thing and a delicious one at that! But to be honest, I was a bit skeptical. I mean yeah… mushrooms IN Beef Bourguignon are an absolute must if you ask me, but the dish is called BEEF Bourguignon! How could it possibly be just as good, if not better, if one actually left the star ingredient out?
But then I got curious and decided I had to try it, so I went ahead and elaborated this recipe. OMG! Let me tell you, this stuff is seriously yummy! This is actually the first vegan dish that made me go “WHOA!” in absolute — almost incredulous — delight when I initially tasted it. And that just kept happening with every subsequent bite, too! I can’t even begin to tell you how good it is. All I can say is the original stew has absolutely nothing over this one. It might not look like much, but it explodes with all kinds of rich, complex and sophisticated flavors, and the intermingling of the textures feels like this super cool party is taking place right inside of your mouth!
Take my word for it, vegan or not, if you are a fan of mushrooms and cherish(ed) the famous meaty French stew, then I know for a fact that you will be all over this one…