Vegan Mushroom Bourguignon Casserole

Vegan Mushroom Bourguignon Casserole

This vegan mushroom bourguignon casserole is such a flavourful and comfortable Winter season meal. An abundant red white wine mushroom stew with garlic and thyme is topped with golden puff pastry. Prepared in simply under 2 hours, deeply flavourful, therefore remarkable looking!

An up close, overhead shot of a single serving of vegan mushroom bourguignon pot pie topped with a crispy triangle of golden puff pastry.An overhead shot of ingredients used in a vegan mushroom bourguignon pot pie.Image shows. hand using a spatula to stir sautéed mushrooms in a big off-white pot over a gas stove.A 3/4 angle image shows sautéed mushrooms in a white dish on a kitchen counter next to a gas stove. A bottle of red wine is in the background.2 images show: red win being added to sautéed mushrooms and carrots in a big pot + a starch slurry being added to a vegan mushroom bourguignon stew.

This dish took me a couple of shots to solve! The outcomes end up being so worth it however. It’s a huge, warm, bubbly, golden brown hug in a baking meal. This is an excellent vegan primary for the plant-based doubters too. The mushrooms are extremely meaty and abundant.

My primary stumbling block when I was evaluating this casserole was the pastry topper. I try out a couple of homemade entire grain and gluten-free alternatives, and absolutely nothing was working for me. The mushroom bourguignon part was easy therefore great each time, however the topping had me having a hard time. Lastly on a late night journey to the supermarket, I discovered a vegan-friendly puff pastry brand name and simply opted for that. Truthfully, this dish is a bit included so a frozen pastry topper is a-ok with me. Hope it is with you too!:-RRB-

Some suggestions for making this vegan mushroom bourguignon casserole:

  • Arrowroot is normally my sauce thickener of option. If you do not have it on hand, Genuine Simple has an entire post on options to attempt here.
  • You might make the bourguignon part of this as much as 3 days ahead of time. Simply save it in a sealed container in the refrigerator and give space temperature level prior to baking in the casserole.
  • If you wish to make a gluten-free variation of this, I advise attempting a mashed potato-style topping like I carry out in this Mushroom Gravy Pie. I attempted a variation with my go-to vegan and gluten-free savoury pastry and it simply wasn’t working.
  • The red white wine offers all of us the flavour and richness here. I would not advise attempting this dish if you require to alternative to the white wine.
  • It’s truly crucial that the filling goes nearly ideal as much as the edge of the meal (like in my pictures) so that the pastry does not “dip” in the middle of the casserole. This triggers the pastry to not prepare evenly/not at all in some areas, so simply make certain it’s all level:-RRB-
  • In the United States, Pepperidge Farm is an extensively offered and vegan-friendly puff pastry alternative. In Canada, the Tenderflake brand name of puff pastry does not consist of animal items in the active ingredients list. I like to thaw mine over night in the refrigerator the day prior to I’m utilizing it.

The real mushroom bourguignon part of this is impressive by itself. Serve it with some mashed potatoes and a basic green salad, and all the deep warming Winter season goodness is yours! I advise completing it with a handful of sliced parsley if you’re serving it by doing this.

Hope that you offer this vegan primary a shot next time you require some comfort. My partner is very mushroom reluctant, and gladly consumed this up, simply stating! If you remain in vacation banquet preparation mode, do not forget to have a look at my impressive collection of Vegan Vacation Recipes.

An overhead shot of a deep brown/almost burgundy vegan mushroom bourguignon in a white Dutch oven-style pot.2 images show pastry being rolled out over a thick, deep brown mushroom bourguignon stew in a baking dish + a hand using a pastry brush to apply non-dairy milk to some pastry.An overhead shot of a rectangular pot pit topped with puff pastry. A deep brown liquid seeps out around the edges.An up close shot of a vegan mushroom bourguignon pot pie being scooped and served.An up close shot of a vegan mushroom bourguignon pot pie being scooped and served.

Vegan Mushroom Bourguignon Casserole

This vegan mushroom bourguignon casserole is such a flavourful and comfortable Winter season meal. An abundant red white wine mushroom stew with garlic and thyme is topped with golden puff pastry. Deeply flavourful therefore remarkable looking!

PREPARATION TIME 40 minutes COOK TIME 1 hr 10 minutes OVERALL TIME 1 hr 50 minutes

Course Main Dish Diet Plan Vegan, Vegetarian

Servings: 6 -8

Author: Laura Wright


  • 1 1/2 tablespoons olive oil or vegan butter, divided
  • 6 portobello mushrooms caps, sliced
  • 454 grams ( 1 pound) cremini mushrooms, caps quartered
  • sea salt and ground black pepper, to taste
  • 2 cups red white wine, divided ( such as red wine, cabernet sauvignon, pinot noir)
  • 3 big shallots, little dice ( 1 cup of diced shallots amount to)
  • 3 medium carrots, sliced
  • 3 cloves garlic, minced
  • 1 tablespoons fresh thyme leaves, minced
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1 cup veggie stock ( see notes)
  • 2 tablespoons arrowroot powder
  • 1 tablespoon Tamari soy sauce
  • 1 defrosted sheet of vegan puff pastry
  • flour for cleaning
  • 2 tablespoons unsweetened non-dairy milk


  • Preheat the oven to 400 ° F. Set out a 8x11x2 inch baking meal and a baking sheet that’s big enough to hold the meal.
  • Heat a big, heavy bottomed pot (like a Dutch oven) over medium heat. Once it’s hot, gather 1/2 tablespoon of the olive oil. Include half of the mushrooms to the pot and let them sit for a complete 2 minutes. Stir them up and season with salt and pepper. Let them sit another 2 minutes. Once they begin browning and glowing, and they have actually diminished down in size somewhat, move the sautéed mushrooms to a medium bowl.
  • Pour another 1/2 tablespoon of olive oil into the pot and repeat the sautéing procedure with the staying mushrooms. As you get towards completion of cooking this batch, Pour in a couple tablespoons of the white wine and rapidly scrape up all the brown bits with your spoon. Transfer the 2nd batch of mushrooms to the medium bowl.
  • Offer the pot a little rinse and clean it out prior to going back to the range over medium heat.
  • Pour in the staying olive oil and swirl it around. Include the shallots and carrots to the pot. Season with salt and pepper. Prepare the shallots and carrots, stirring periodically, for about 6-7 minutes, or up until edges of carrots have actually softened somewhat.
  • Include the garlic, thyme, paprika, and bay delegates the pot and cook for another minute.
  • Include the tomato paste to the pot and cook for another minute.
  • Pour in a splash of the red white wine and utilize your spoon to scrape up any brown bits. Then, include the sautéed mushrooms, staying red white wine and all however 2 tablespoons of the veggie stock. Offer the bourguignon an excellent stir and after that bring it as much as a tough boil for 2 minutes. Lower the heat to a simmer and let it cook, exposed, up until the liquid has actually minimized by a 3rd, about 25 minutes. Shut off the heat.
  • Stir the arrowroot powder into the staying veggie stock. Include this slurry to the bourguignon and stir for about 30 seconds. Stir in the Tamari too. Inspect the bourguignon for flavoring and change if required. It needs to thicken up substantially! Eliminate the bay leaves and discard them. Transfer the bourguignon to the baking meal and carefully spread it out to the edges in one even layer. Location the baking meal on top of the baking sheet. Let the bourguignon cool in the baking meal for a minimum of 15 minutes.
  • Sprinkle a little bit of flour on a tidy working surface area. Roll the puff pastry out up until it’s an inch larger than your baking meal on all sides. Loosely roll the pastry onto the rolling pin to move it over to your baking meal. Then, unroll it out over the bourguignon in the meal. Let the sides overhang– they’ll puff and diminish up.
  • Utilizing a sharp knife, cut 3 vents into the center of the puff pastry. Then, brush the pastry with the non dairy milk. Spray the leading with coarse salt and pepper if you like.
  • Bake the casserole for 25 minutes, or up until pastry is golden brown and filling is bubbling. Let the casserole sit for 5-8 minutes approximately prior to digging in and serving. This permits the stew part to thicken back up a bit. Take pleasure in warm with sides of your option.


  • You can replace 2 teaspoons of dried thyme for fresh.
  • I like to simmer the veggie stock with a few of the disposed of mushroom stems in advance– simply to get that additional increase of mushroom-y flavour! I advise simmering the stock in a little, covered pan for about 15 minutes. Then strain the stock and continue with the dish.
  • Usage coconut aminos rather of Tamari to make the bourguignon soy-free.
  • There are a couple of vegan puff pastry brand names offered! In the United States, I believe Pepperidge Farm is an extensively offered alternative. In Canada, the Tenderflake brand name of puff pastry does not consist of animal items in the active ingredients list.
  • It’s truly crucial that the filling goes nearly ideal as much as the edge of the meal (like in my pictures) so that the pastry does not “dip” in the middle of the casserole. This triggers the pastry to not prepare evenly/not at all in some areas.
  • Shallots constantly make my eyes water! I peeled mine and pulsed them in my mini food processor/chopper to make the task go quicker. Extremely advise this if you have one.
  • If the portobello mushrooms at your shop are big (like the size of your hand), you’ll just require 4.
  • You can make this filling to 3 days ahead of time and keep it in a sealed container in the refrigerator.

An overhead shot of a vegan mushroom bourguignon pot pie topped with golden puff pastry.

How to make: Vegan Mushroom Bourguignon Pot Pie

How to make: Vegan Mushroom Bourguignon Casserole.

All the actions of making a vegan mushroom bourguignon casserole. This scrumptious vegan supper is ideal for comfortable winter season convenience. The base is flavourful with garlic, thyme, tamari, and red white wine.

By Laura.

On Nov 18, 2021.

View all stories.

Program Conceal 19 remarks.

  • Rick

    Can the filling be portioned out to specific ramekins and cooled than include the puff pastry then frozen and later thawed and baked per instructions? Reply

    • Laura

      Hi Rick,
      I enjoy this concern. I believe you might do precisely this and it would be such a wise make-ahead technique! I would advise thawing in the fridge over night and after that baking as the dish states.
      – L Reply

  • Kristin

    Hi There Laura, this looks so so great! I’m drooling! Do you believe I could include some prepared lentils into the mix right prior to baking to include some protein? Or would you advise a various protein source or to include absolutely nothing at all? Reply

    • Renee

      I was questioning including soy curls in addition to the mushrooms Reply

      • Laura

        Hi There Renee,
        I have actually never ever dealt with soy curls so can not talk about how they would work here sadly.
        – L

    • Laura

      Hi There Kristin,
      I believe this stew might deal with about 3/4 cup prepared lentils if you wish to include them. They will soak up a few of the broth as it sits and bakes in the oven, however it should not alter the texture or general essence of the meal excessive.
      – L Reply

  • Emily

    Hi There Laura– exists anything you would utilize to change of the white wine please?:-RRB- Reply

    • Laura

      Hi There Emily,
      I do resolve this concern under the “Some suggestions …” heading of the article! I have actually been attempting to much better prepare for dish alternative concerns and offer responses right from the start. In amount, the red white wine truly supplies the foundation and essence of this dish. I would advise attempting an alternative dish completely if you do not take in white wine. My mushroom gravy pie has a likewise deep flavour and feel, and is complimentary of alcohol! You can discover it here:
      – L Reply

  • Alanna

    If you were to make the bourguignon to serve with mashed potatoes rather of as a casserole, would you include additional cooking time? I presume you would not wish to bake it without a topping however I questioned if it require more heat/time to work. Reply

    • Laura

      Hi There Alanna,
      No requirement to include additional cooking time to the bourguignon. When you include the arrowroot slurry and the stew thickens up a bit to your taste, you’re great to ladle it over some mashed potatoes right out of the pot.
      – L Reply

  • Oz

    5 stars
    I simply made this for friendsgiving and it is scrumptious! I utilized a cast iron, topped it with mashed potatoes (I do not like puffed pastry) and chives. It looks so sophisticated. Just thing is I believe I must have baked it in lower temperature level due to the fact that a few of the sauce inside began top of the mashed potatoes. However it tastes excellent and looks even much better! Thank you! Reply

  • Genevieve

    Liked the stew (tasted more advanced than the majority of my homemade meals!) however I had some concerns with the pastry– given that I utilized a little bit of a much deeper meal (my fault) my pastry sunk down in the center and it took longer in the oven up until it was golden and prepared all the method through (covered the edges with foil once they were browned). Perhaps I didn’t let the liquid minimize enough due to the fact that even after baking it longer, it was still rather liquidy beneath (however about the like the images) so I discovered that the pastry had absolutely nothing to assist hold it together and it was more like a stew with a soaked piece of pastry resting on leading instead of a casserole. However regardless it was still scrumptious– simply desire I had actually avoided the puff pastry part and gone straight to serving over mashed potatoes rather as you recommended– which we made with the leftovers the next night:-RRB- Reply

  • Pam

    5 stars
    Simply made this for Thanksgiving. Delicious and not almost as made complex as it initially appeared. I utilized filo rather of puff pastry since that was what got taken out of the freezer! It worked simply great. Otherwise I essentially followed the dish. Reply

  • Helen Maikath

    5 stars
    We simply consumed this for Thanksgiving. I made it according to your instructions, they were ideal and it was scrumptious! Thank you for an excellent brand-new addition to our Thanksgiving custom. Reply

  • Korrin

    5 stars
    Hello Laura, this was a tasty addition to our vacation banquet. Thank you a lot for the clear, simple to follow directions and stunning photos to follow along. It ended up fantastic and precisely as marketed. Your dishes are constantly identify on. Thank you! Reply

  • Jen

    5 stars
    This is among the most incredible dishes we have actually ever had. And we aren’t even vegan! Next time I’m going to make it utilizing mashed potatoes for the topping rather, and see which method we choose. Reply

  • Maria Gray

    5 stars
    This was definitely scrumptious!! Seriously, seriously scrumptious!! Might not stop consuming it! I’m not vegetarian, however this will instantly go on my list of perpetuity preferred dishes !! Reply

  • Nancy

    5 stars
    Oh my, this is definitely scrumptious! Used a somewhat bigger pan and needed to bake about 15 minutes longer so the pastry was prepared through. Will be making this once again and once again! Thanks Laura Reply

  • Anne

    5 stars
    I made this for New Year’s Eve and definitely enjoyed it! It was an unique vacation meal! Reply

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