Having hearty and warming vegan food is key for those colder days, and we just love a rich, filling and flavourful dish! This delicious Vegan Mushroom & Smoked Tofu Bourguignon is an absolute favourite and has a real depth of flavour from herbs, spices and of course, the red wine! No judgement if you drink as you go too! It's full of protein from the mushrooms and tofu (which I've used instead of beef), and is perfect served with crusty bread or rice.
One of my favourite things about autumn and winter is that I get to use my beautiful casserole dish. The effect a casserole dish has on infusing flavours is just incredible. Don't leave your casserole dishes wasting away in the cupboard because you no longer cook with meat; they are utterly brilliant at creating flavour, which can be done with any food and the right herbs and spices. Even better, casseroles are perfect for winter festivities when you are serving up large amounts of food for big family meals or dinner parties.
I love my oven proof Le Creuset casserole dish. This vegan mushroom bourguignon actually has the option of cooking on the stovetop or in the oven. So if you're going for the oven method, make sure your dish is oven-proof. If you don't have a casserole dish, you can use any large pot and cook on the stove.
These are the ingredients you'll need for this delicious vegan mushroom bourguignon.
Mushrooms - there are lots of different types of mushrooms you can use. I suggest using chestnut mushrooms as they have more flavour than standard button mushrooms. Wild mushrooms take this dish to a whole other level! You could use a mix of mushrooms of course.
Smoked tofu - this is optional. If you don't want to use tofu, just leave it out. This gives extra protein, a meaty texture and the smoked flavour adds richness to the dish. You can buy it (I like using Taifun's Smoked Tofu) or make a tofu facon yourself. Our facon recipe is brilliant, and also great for sandwiches.
Herbs and Spices - these add lots of flavour to the dish, and help make it a classic bourguignon. I've used bay leaves, cloves (these are not the same as garlic cloves!) and thyme. For that smokey taste, I've also added smoked paprika. You can garnish the dish with fresh parsley if you want.
Garlic, onion and carrot - for that rich stew base.
Liquid smoke - a magical ingredient where you only need a small amount for your food to taste smoked. This is the one my cupboard is always stocked with.
Vegetable stock - needed for extra flavour in many soups and stews. I love this one made with real vegetables and pure ingredients.
Tomato paste - gives a lovely hint of tomato in this vegan mushroom bourguignon.
Vegan red wine - the ultimate flavour enhancer. I love cooking with wine, and this ingredient gives the bourguignon that real French feel. There is quite a lot of wine used in this recipe, so make sure you're using a quality vegan wine that you like the flavour of as it does affect the overall tase of the dish. A rich but mellow wine is best, such as a merlot or pinot noir. You should definitely not use something cheap or leftover wine that might be vinegary or corked! A lot of wine is now labelled as vegan, so easy to find. I often use wine from Proudly Vegan Wines.
Corn starch - this helps to thicken the vegan mushroom bourguignon. You can also use ordinary flour.
This is how you make this delicious mushroom bourguignon:
- Prepare your smoked tofu. Give it a fry so it's crispy on the edges.
- Chop up your onion and carrot.
3. Fry the carrots and onions.
4. Add the garlic, herbs & spices, and the vegetable stock.
5. Add the lovely vegan red wine, along with the tomato paste, tamari and liquid smoke.
6. Add the mushrooms to the vegan bourguignon.
7. Cook for around two hours either on a low oven heat or a low heat on the stove top, with the lid on. Make sure your dish is oven-proof if cooking in the oven.
8. 45 minutes before the end, add the smoked tofu. It's then ready to serve. But ideally, for the best flavour, make this the night before serving.
This vegan mushroom bourguignon can be served on its own, or with rice, bread or potatoes. It also tastes great with a side of steamed green vegetables. It's particularly good with this smashed potato & sage dish, maybe with the addition of some kale or cabbage.
These are some of the most commonly asked questions about this vegan mushroom and tofu bourguignon.
It can be. Just make sure you use tamari instead of soy sauce. Also, don't use ordinary flour to thicken it, use cornstarch. Double-check any other ingredient for gluten.
It can be made soy free. Instead of using soy sauce or tamari you can use coconut aminos.
Absolutely. In fact, it's best made the night before to give time for the flavours to infuse.
Yes. This can be frozen. I use glass tupperware (much better for you than plastic and more sustainable) which also stacks easily in the freezer.
This recipe was developed by Vanessa, one of the original co-founders of this site. Vanessa is now working on her plant based health coaching business, Energise and Thrive Plant Based. She helps people get high energy, great health, and balanced eating with delicious plant-based food.
She’s also brought out her FREE Guide - 5 Steps to Balanced Plant Based Eating which you’re welcome to download. Of course, all the recipes she has created for The Vegan Larder (like this one!) will remain here for you to access.
Mushroom and Smoked Tofu Bourguignon
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
For the Bourguignon
- 3 tablespoon olive oil
- 800 g (11½ cups) chestnut / button / wild mushrooms (We used a mix of chestnut and wild mushrooms. Shitake, Chantarelle or Enoki mushrooms are particularly delicious)
- 400-500 g (2 cups) smoked tofu / tofu facon (buy or make your own; recipe below. Can just use mushrooms if preferred)
- 2 medium white onions (chopped)
- 5 medium carrots (peeled and chopped)
- 6 garlic cloves (crushed or minced finely)
- 2 tablespoon thyme (dried or fresh)
- 3 bay leaves
- 2 cloves (the spice, not garlic)
- 2 teaspoon smoked paprika
- 1 teaspoon liquid smoke
- 230 ml (1 cup) vegetable stock
- 60 ml (¼ cup) tamari (soy sauce is also fine, but note it contains gluten)
- 120 ml (½ cup) tomato paste
- 35 g (¼ cup) corn starch (or ordinary flour)
- 700 ml (3 cups) vegan red wine
- Salt and pepper
- Bunch of fresh parsley (to garnish, optional)
For the Bourguignon
- Prepare the tofu. Either make your own using our recipe or buy a pack of smoked tofu. If using pre-made tofu, chop into pieces and fry in olive oil first so they are crispy on the outside.
- Pre-heat oven to 170°C / 325°F / Gas Mark 3. You can also cook this dish on the stove top. If cooking in the oven, make sure the dish you use is oven-proof.
- In a flame-proof casserole dish, heat up the olive oil.
- Add the onions and carrots, and cook until they are softened.
- Add the garlic, cloves (the spice), pepper, bay leaves, smoked paprika and thyme. Then add salt and pepper, and the vegetable stock. Cook for a few minutes.
- Add the red wine. Cook for 10 minutes, allowing it to reduce a bit.
- Add the tomato paste, tamari and liquid smoke. Whisk in the flour.
- Add the mushrooms. Leave them whole (unless some are very big; those can be cut in half).
- Either put in the oven for at least 2 hours for all the flavours to infuse, or cook on the stove top at a low heat with the lid on for the same time. 45 minutes before the end of the cooking time, add the tofu.
- Serve with rice, potatoes or crusty bread. Top with fresh parsely.
For the Smoked Tofu
- Slice the tofu into 5-8mm slices.
- Put the slices between tea towels or paper towels and put something heavy on top. Leave for at least 1 hour - or up to 3 hours, to take the moisture out. Or use a tofu press to squeeze out the moisture.
- Put all the ingredients for the marinade in a container that you can fit all the slices of tofu in a single layer.
- Mix the marinade around until it is combined, then add the tofu. Turn the tofu pieces in the marinade so they are covered in it!
- Put the container in the fridge and leave for a few hours.
- Pan fry the tofu so it's crispy on each side (around 10 mins) or bake in a moderate oven (200°C / 400°F / Gas Mark 6) for 45 mins.