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gluten free Mushroom Bourguignon Recipe with red wine mushroom stew vegan fresh recipes with carrots root vegetable buirguignon at home plant based

Vegan Mushroom Bourguignon Stew Recipe (Vegan, GF)

Kelly Jensen
This French-inspired mushroom bourguignon has been veganized to perfection - vegan, gluten free, and vegetarian! All the flavors of a traditional Bourguignon with added onions, carrots, mushrooms, tempeh, and plenty of good French wine. Serve with whipped garlic potatoes
5 from 3 votes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine American, French
Servings 8

Ingredients
  

  • 3 tablespoons olive oil
  • 2 sweet onion sliced
  • 6 clove garlic minced
  • 4 carrots diced
  • 3 lbs mushrooms
  • 2 tablespoons fresh thyme
  • 2 packages baked tempeh sliced or broken up
  • 1 teaspoon Sea Salt
  • 1 750 ml bottle good red wine
  • 2 cups Vegetable Stock

Instructions
 

  • In a large Dutch Oven, heat the olive oil over low heat. Add the onions and garlic and sauté for 8 minutes until they become soft. Add the carrots, mushrooms, thyme, salt, and sauté for 10 minutes over low heat, stirring slowly with a wooden spoon.
  • Move all the vegetables to one side of the pot, and add in the tempeh. You want it to brown a bit, so leave it for a few minutes to brown before stirring.
  • Add the whole bottle of the red wine and mushroom/vegetable stock and bring to a boil. Reduce to simmer, and slowly cook the vegetables and tempeh in the red wine for about an hour or so until the wine has reduced down by half.
  • Taste and adjust seasonings. Serve over garlic mashed potatoes, get another glass of red wine for yourself, and enjoy!
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