Vegan Mushroom & Smoked Tofu Bourguignon

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.

this recipe

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• 🔪Equipment
• 🍄Ingredients
• 👩🏽‍🍳How-To
• 🥄Serving
• ❓FAQs
• 🍽️Other recipes
• 📖 Recipe
• 💬 Comments

🔪Equipment

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.

🍄Ingredients

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.

Tamari or soy sauce - either will do. Tamari is gluten free and has less sugar than soy sauce.

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.

👩🏽‍🍳How-To

This is how you make this delicious mushroom bourguignon:

1. Prepare your smoked tofu. Give it a fry so it's crispy on the edges.
2. 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.

🥄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.

❓FAQs

These are some of the most commonly asked questions about this vegan mushroom and tofu bourguignon.

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’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.

🍽️Other recipes

Vegan Mushroom Bourguignon Pie

Nigerian Peanut Yam Stew

Borlotti Bean, Sweet Corn & Tomato Late Summer Stew

📖 Recipe