This savory vegan risotto gets taste, texture, and nutrient density from the addition of sautéed, mixed mushrooms. It’s an elegant, impressive dish that’s surprisingly easy to make.

Risotto is one of those dishes that feels simultaneously elevated and comforting. It’s enough of a “special occasion” dish to make when friends come over, yet it’s also cozy and hearty.

Better still, it’s usually a one-pot meal.

This savory vegan risotto with mixed mushrooms has become my favorite homemade version of the dish.

Why mushrooms?

There’s nothing quite like mushrooms for savoriness and texture.

Mushrooms are famously a dietary source of free glutamate, the amino acid that contributes to umami, or savory flavor, in food.

They’re also great sources of B vitamins, fiber, potassium, and Vitamin D2, along with some plant protein.

The chewy, bouncy texture of mushrooms is often described as being “meaty.” Whether you see it that way or not, mushrooms do add texture contrast and heartiness to meals.

There are of course many types of mushrooms, and each variety has a texture of its own. I think that this risotto benefits from a few types of mushrooms and the assorted textures that they provide.

My favorite mushrooms to use in the recipe are thinly sliced shiitakes, diced portobello mushrooms, oyster mushrooms, trumpet mushrooms, and sliced button mushrooms.

Any combination of these will work, and all of these mushrooms are nutritious (yes, even the humble white button mushrooms).

An easier approach to risotto

Risotto is made when room temperature or warm liquid—usually broth or water—is added in incrementally to arborio rice over heat. As the rice absorbs the liquid, it takes on a lovely, creamy texture.

When I first tried to make risotto, I was prepared for drudgery. So many recipes emphasized how long the cooking time would be, how much stirring I’d need to do, how I couldn’t peel my eyes away from the stovetop for even a minute.

I think that the demands of risotto tend to be exaggerated. Yes, it’s a recipe that requires some patience. Frequent stirring is important.

But it’s OK to step away from your risotto for a moment or two while you take care of something else (maybe you throw together a green salad for the dinner table, or wash a few dishes).

You don’t have to stir risotto constantly, and actually, doing that can break the rice, which isn’t the goal.

Finally, it’s OK to add warm broth or water to your risotto by cup-and-a-half increments. Gradual incorporation of liquid is important, but you don’t have to work in tiny, half-cup additions.

A little less broth

One of the best risotto dishes that I’ve ever tasted is a meyer lemon risotto made with water, rather than broth.

The first time I tried this recipe, I was blown away by how vibrant its lemon flavor was. It was also impossibly light—a whole new take on risotto.

The chef, Jody Williams, devised the recipe without broth intentionally. A good broth will have flavor of its own, and while that might enhance some risotto dishes, it can also compete with other flavors—like the lemon that Williams wants to highlight.

I’m also convinced that broth can make risotto heavy; this is especially true if you use a very dark, heavily seasoned vegetable broth.

I take my cues from Williams in my own recipe, using a mixture of water and broth. The half-and-half approach means that broth adds flavor without weighing the risotto down.

How to make risotto vegan

I’ll always remember hearing Tom Colicchio declare on an early episode of Top Chef that risotto should always get most, if not all, of its creaminess from the rice, rather than added cream.

Arborio rice has a high starch content, which is why it does develops that creamy texture as you add liquid to it.

What this means for the plant-forward eater is that risotto has all of the makings of a “vegan as is” recipe—from the get-go, you have a main ingredient that develops creamy texture without dairy.

While many traditional risotto recipes call for the addition of butter or parmesan, it’s very possible to make risotto without either. Olive oil is a great fat source for the dish.

And while you don’t have to substitute parmesan, I like adding some spoonfuls of my easy, savory, homemade vegan parmesan cheese to this version.

Key ingredients

For a recipe that feels fancy, this one has a succinct ingredient list. Here are some of the primary ingredients you’ll need.

Broth

The broth that you do use (three cups total) can be vegetable, mushroom broth, or a vegan chicken-style or beef-style broth.

I prefer a chicken-style or beef-style broth here; vegetable broth can be earthy, and the mushrooms in the recipe are already earthy. Chicken-style or beef-style broth will keep things balanced.

Olive oil

Olive oil adds some richness to the risotto, and it also helps to carry flavor. I don’t recommend skipping the oil in this recipe.

If you don’t have olive oil, refined avocado oil can be a good substitute.

White wine

White wine adds acidity to risotto, and alcohol can also help to release flavor in cooking. The amount of white wine that I add isn’t a lot (one half liquid cup), and most of the alcohol should cook off.

However, it’s fine to make a version of the vegan risotto without the wine. I recommend using the same amount of broth to deglaze the deep skillet or pot that you cook the risotto in. At the end of cooking, you can add a small squeeze of lemon juice to help re-create the acidity that the wine offers.

Shallots and garlic

Shallots and garlic are the aromatic components in this vegan risotto. I love cooking with shallots because they’re small and easy to chop up quickly (albeit with a lot of tears along the way!).

I also love the mellowness of shallots in comparison to onions. I always keep shallots around—I use them in my simple, Champagne vinaigrette, if not in cooking—and I recommend using them here. A small, chopped onion can be substituted in a pinch.

Arborio rice

It’s possible to make risotto with long-grain or brown rice (or even with barley or farro), but it isn’t the same.

Long-grain or brown rice varieties have a lower starch content than arborio, which means they can’t become as creamy.

There’s a time and a place for non-traditional risotto, but my intention is for this vegan risotto to be classic and authentic. I recommend using arborio rice in the recipe for best results.

How to make vegan risotto with mixed mushrooms

Stirring can be the most annoying part of making risotto, or it can be the best part. When I make this vegan risotto, I roll up my sleeves and settle into the process. The stirring and patience can take on a soothing quality, especially after a hectic day.

Step 1: Warm the water and broth

Don’t skip this preparatory step! Using warm liquid helps the risotto to cook more quickly and efficiently. I keep my water and broth in a medium pot on the stovetop while I use another burner for the risotto itself.

Step 2: Sauté the mushrooms

To cook the mushrooms, add them to hot olive oil in a large, deep skillet or a heavy-bottomed pot. I recommend not stirring the mushrooms too much in the first five minutes of cooking, as this will help them to brown.

After ten minutes, the mushrooms will have reduced greatly in size. They’ll be browning nicely and tender, yet chewy.

Most of these mixed mushrooms will simmer with the rice as it cooks. A small portion of them should be removed before you add the rice; they can be used to top the risotto when you plate it.

Step 2: Add the alliums

Next, you’ll add a little extra olive oil to the skillet, followed by the chopped shallot and minced garlic. Allow the alliums to soften for about three minutes, stirring often.

Deglaze the pan with the white wine, if you’re using it. Continue to cook the shallots and garlic for another three minutes before adding the rice to your skillet or pot.

Step 3: Begin simmering and stirring

Now comes the best part—or at least, the most important part. Begin adding the warm liquid in one cup ladles to the rice, stirring as you go. When the rice absorbs nearly all of the liquid that you’ve added, it’s time to add another cup.

Continue this process, stirring as you go, for about thirty minutes, or until the rice is tender. The cooking time will depend somewhat on your texture preference; I like my rice to be softer, so my risotto takes 30-40 minutes. If you prefer your rice to be al dente, then you may need only 25-30 minutes.

At the end of cooking, the risotto should be loose enough that it can be easily spooned into a serving dish. It ought to spread on its own with some ease—in other words, it shouldn’t be gluey or sticky. If it is, add an extra ladle of broth.

Step 4: Serve

For serving, you can top the risotto with cashew parmesan (which is easy to make and super versatile) or a store-bought vegan parmesan. Fresh, chopped herbs and lemon zest make a nice topping as well.

And don’t forget to top your portions of plated risotto with some of the extra, sautéed mushrooms that you reserved.

Meal prep and storage

With storage, the vegan risotto will thicken up. I think risotto is at its most magical when it has just been cooked, but the denser texture of leftovers can be nice in their own way.

Your risotto will keep in an airtight container for up to four days. You can even freeze it for up to six weeks and defrost overnight before reheating.

A good risotto is one of those standby recipes that can be anything you want it to be: an extra-special weeknight supper, a treat for your family, a dish for entertaining, a comfort food meal during tough times.

This isn’t my first vegan risotto recipe, and it won’t be my last, but it’s certainly one of the most satisfying versions I’ve tried. I hope you’ll come to love it, too.

xo

This Easy Creamy Butternut Squash and Pear Soup is cozy, plant-based, and full of fall flavor. Naturally sweetened with pear and made creamy with coconut milk, it’s the perfect healthy soup recipe for cool-weather comfort.

When fall rolls around, I’m all about cozy, nourishing meals that feel like a warm hug in a bowl, and this Easy Creamy Butternut Squash and Pear Soup totally delivers. It’s smooth, naturally sweet, and perfectly spiced with cinnamon and nutmeg for that classic autumn flavor. The ripe pear adds a subtle fruity brightness that balances the earthy roasted squash and creamy coconut milk. Simple, seasonal, and oh-so-satisfying, just how I like it.

This recipe comes together in under an hour and uses real, whole ingredients that make you feel good from the inside out. Whether you’re meal-prepping for the week or craving something wholesome on a chilly night, this soup is the ultimate fall staple.

Why You’ll Love This Soup

• Ultra-creamy without any dairy
• Naturally sweetened with pear (no added sugar needed!)
• Cozy, comforting, and full of plant-based goodness
• Vegan, gluten-free, and meal-prep friendly

Ingredients for Easy Creamy Butternut Squash and Pear Soup:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 ripe pear, peeled, cored, and diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Salt and pepper, to taste
• 3-4 cups vegetable broth
• 1 cup canned coconut milk (or another plant-based milk for extra creaminess)
• Optional toppings: pumpkin seeds, fresh thyme, or a swirl of coconut cream

Instructions for Easy Creamy Butternut Squash and Pear Soup:

1. Roast the Butternut Squash

• Preheat your oven to 400°F (200°C).
• Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat.
• Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.

2. Sauté the Aromatics

• While the squash roasts, heat the remaining olive oil in a large pot over medium heat.
• Add the onion and cook for 5-7 minutes, or until soft and translucent.
• Stir in the garlic, cinnamon, and nutmeg, and cook for another minute until fragrant.

3. Add the Pear and Broth

• Add the diced pear to the pot, followed by the roasted butternut squash.
• Pour in 3 cups of vegetable broth, bringing the mixture to a simmer. Cook for 10-15 minutes to let the flavors meld together.

4. Blend the Soup

• Use an immersion blender to puree the soup until smooth and creamy. If using a standard blender, allow the soup to cool slightly before blending in batches.
• Add the coconut milk for extra creaminess, stirring until fully incorporated. If the soup is too thick, add an extra cup of vegetable broth.

5. Season and Serve

• Taste the soup, adding salt and pepper as needed. Adjust the spices to your preference.
• Serve warm, garnished with optional toppings like pumpkin seeds, fresh thyme, or a swirl of coconut cream.

Print

Tips for the Best Flavor

• Roasting the squash brings out its natural sweetness…don’t skip this step!
• The pear adds depth and a light fruity note that complements the spices beautifully.
• For a hint of heat, sprinkle in a pinch of cayenne or red pepper flakes before blending.

My Favorite Way to Serve It

I love pairing this soup with a slice of crusty sourdough or a grainy, seedy bread for dipping. It’s the kind of simple, wholesome meal that’s both comforting and energizing, perfect for cozy nights, easy lunches, or as part of your weekly meal prep lineup.

 

 

 

 

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Prepare the chickpeas: Drain and rinse the canned chickpeas. Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, toss together the chickpeas, 1/2 teaspoon of Italian seasoning, and 2 tablespoons of vegetable broth. Spread onto the baking tray and roast for 20-30 minutes or until golden, flipping halfway through. Cool completely and then set aside.

Turn your Instant Pot to the sauté setting.

Add a few tablespoons of broth, the onion, kale, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.

Season with salt and pepper, add the thyme, miso, and remaining seasoning, and stir. Pour in the rest of the broth. Add the chickpeas.

Close the lid. Set the Instant Pot to the Soup setting and set the timer to 7 minutes.

Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.

Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 8 minutes uncovered, or until the noodles are cooked.

Turn off the Instant Pot, by pressing the cancel button. Taste for seasoning and adjust as necessary. Garnish with fresh parsley if desired.

Fuel your mornings with these 4 healthy, high-protein overnight oats recipes! Vegan, gluten-free, and no added sugar. These plant-powered meals are perfect for busy mornings and post-workout fuel.

Healthy High-Protein Overnight Oats: 4 Easy Recipes for Busy Mornings

If you’re anything like me, mornings can feel like a sprint before the day’s even begun. That’s why I lean on overnight oats, especially high-protein versions that actually keep me full until lunch. No sad mid-morning snack attacks here.

Below are four of my go-to overnight oats recipes. Each one is vegan or easily adaptable, packed with protein, and totally delicious cold straight from the fridge. Whether you’re team berry, a matcha lover, or chocolate-peanut-butter obsessed, there’s something for everyone.

1. Blueberry Vanilla Overnight Oats

This one’s a classic. Sweet, creamy, and packed with antioxidant-rich blueberries and vanilla plant protein.

Ingredients:

Optional Toppings: More almond butter, fresh blueberries, chopped almonds

Instructions:
Blend all ingredients until mostly smooth. Divide into 2 jars, cover, and refrigerate overnight (or for at least 4 hours). Stir and top as desired before eating.

2. Strawberry Vanilla Overnight Oats

Bright, fruity, and a little nostalgic. This one tastes like a PB&J in oat form, with extra protein to keep you going.

Ingredients:

• 1 cup rolled oats
• 1 tbsp chia seeds
• 1 ½ cups unsweetened almond milk
• 2 scoops True Nutrition vanilla bean monkfruit-sweetened soy protein (code HEALTHYHELPER saves $$)
• ½ cup fresh or frozen strawberries
• 2 tbsp natural peanut butter
• 1 tsp Date Lady date syrup (code HEALTHYHELPER saves $$)
• Pinch of salt
• Optional Toppings: Extra peanut butter, sliced strawberries, or strawberry jam, crushed peanuts

Instructions:
Blend everything until mostly smooth. Divide into 2 jars, cover, and refrigerate overnight. Stir in the morning and load on your favorite toppings.

3. Chocolate Peanut Butter Overnight Oats

If you’re craving dessert for breakfast (same), this combo is rich, chocolatey, and hits the sweet–salty balance perfectly.

Ingredients:

Optional Toppings: Sliced banana, extra peanut butter, crushed peanuts, dark chocolate chips

Instructions:
Stir together oats, chia seeds, protein powder, and salt. Add almond milk, peanut butter, and date syrup, mixing well. Divide into 2 jars and refrigerate overnight. Stir and top in the morning.

4. Matcha Overnight Oats

For my fellow matcha lovers, this one’s earthy, lightly sweet, and energizing without the caffeine crash.

Ingredients:

• 1 cup rolled oats
• 1 tbsp chia seeds
• 1 ½ cups unsweetened almond milk
• 1 scoop Promix vanilla whey protein (code HEALTHYHELPER 10 saves $$)
• 2 tsp matcha powder
• 3 tbsp NuNaturals vanilla syrup (code HEALTHYHELPER saves $$)
• ½ tsp vanilla extract
• Pinch of sea salt

Optional Toppings: Coconut flakes, pistachios

Instructions:
Blend almond milk, vanilla syrup, vanilla extract, protein powder, matcha, and salt until smooth. Add in oats and chia seeds and blend again. Divide into 4 jars or a big bowl. Cover and refrigerate overnight until thick and creamy. Stir before serving and add your toppings.

Overnight Oats That Actually Keep You Full

Each of these recipes is balanced with complex carbs, healthy fats, and plenty of protein, ideal for keeping energy steady whether you’re heading to the gym, your desk, or out the door. Plus, they’re all customizable and meal-prep friendly.

Let me know which one you try first, or if you want a pumpkin spice version next!

 

 

 

 

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I love a saucy, nutty noodle, and this one—which just so happens to be vegan!—takes the form to the next level. The key is a batch of spicy, garlicky cashews, sizzled in hot oil and then poured into a sieve to keep them crisp and crunchy. The hot oil that streams through blooms the aromatics held in the bowl below: fragrant ginger and sliced scallion whites, which become the base of a slick tahini sauce.

Because you’ll use a good amount of the starchy noodle cooking liquid to loosen the sauce, too much seasoning in the water can easily tip the finished product over into too salty territory. Season the pot of boiling water very lightly—and use more cooking liquid than you think you’ll need in the sauce, as it’ll continue to thicken as it sits.

This no-bake Vegan Million Dollar Spaghetti is a creamy, protein-packed pasta dish inspired by TikTok’s viral sensation, made easy in one pan and tossed right into spaghetti for the ultimate plant-based comfort meal.

TikTok made you crave it, but your weeknight schedule said no. This stovetop-only Vegan Million Dollar Spaghetti skips the oven but keeps all the melty, creamy, cheesy vibes. With a tofu-packed marinara and a dreamy dairy-free cream sauce, it’s the definition of a cozy pasta hug, no layering, no baking, just toss and serve.

Why You’ll Love This Version of Vegan Million Dollar Spaghetti

• No oven needed = less time, less cleanup
• Still just as rich, creamy, and satisfying
• Packed with plant-based protein and flavor
• Easy enough for a weeknight, fancy enough for a date night

Print

Pro Tips

• Add red pepper flakes to the tofu marinara for a spicy kick
• Stir sautéed mushrooms or spinach into the sauce for extra veggies
• Swap tofu for tempeh or lentils if that’s more your thing

Serve It With

• Garlic bread
• A crisp green salad
• Your favorite rom-com and sweatpants

This is the pasta dish that proves you don’t need to bake it to make it amazing. Skip the casserole dish, this stovetop Vegan Million Dollar Spaghetti is giving you all the viral flavor with a low-effort twist. One pan, one bowl, and a whole lot of creamy pasta goodness.

 

 

 

 

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These Hickory BBQ Roasted Sheet Pan Vegetables are smoky, saucy, and super simple to make! A healthy, flavorful side dish or plant-based main that’s budget-friendly thanks to Yo Mama’s BBQ Sauce.

Not to be dramatic, but these Hickory BBQ Roasted Sheet Pan Vegetables might just be the best thing to ever happen to your weeknight dinner rotation. Saucy, smoky, and a little bit sweet, they’re the kind of veggies that convert even the pickiest eaters. Think roasted caramelized edges, tender bites, and a rich Hickory BBQ flavor that tastes like summer cookouts without ever firing up the grill.

Oh, and bonus: You can save money on my go-to sauce (Yo Mama’s Hickory BBQ) by using code HEALTHYHELPER at checkout. I highly recommend stocking up because once you taste it, you’ll want to drizzle it on everything.

Ingredients for Hickory BBQ Roasted Sheet Pan Vegetables:

• 1 head of broccoli, chopped into florets
• 1 red onion, thinly sliced
• 2 medium sweet potatoes, peeled and cubed
• 1 red pepper, sliced
• 1 cup Brussels sprouts, halved
• 1 cup grape tomatoes
• ½ cup Yo Mama’s Hickory BBQ Sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
2. In a small bowl, mix Yo Mama’s Hickory BBQ Sauce with olive oil until well combined. This flavorful blend will be the secret sauce that takes your veggies to the next level!
3. In a large mixing bowl, toss together the chopped broccoli, sliced red onion, cubed sweet potatoes, sliced red pepper, halved Brussels sprouts, and grape tomatoes.
4. Drizzle the BBQ sauce and olive oil mixture over the veggies, ensuring they’re evenly coated. Use your hands or a spoon to toss everything together until every vegetable is glistening with that irresistible smoky sauce.
5. Spread the vegetables out in a single layer on the prepared sheet pan, making sure they’re not too crowded. This allows them to roast evenly and develop a delicious caramelized exterior.
6. Season the veggies with salt and pepper to taste, then pop the sheet pan into the preheated oven.
7. Roast the vegetables for 25-30 minutes, or until they’re tender and slightly charred around the edges. Keep an eye on them towards the end of the cooking time to prevent burning.
8. Once roasted to perfection, remove the sheet pan from the oven and let the veggies cool slightly before serving.
9. Transfer the BBQ roasted sheet pan vegetables to a serving platter, and garnish with fresh herbs like chopped parsley or cilantro for an extra pop of color and flavor.
10. Serve your BBQ roasted sheet pan vegetables as a standalone dish for a hearty vegetarian meal, or pair them with your favorite protein for a complete and satisfying feast!

Why You’ll Love This Recipe

Whether you’re meal-prepping for the week or just trying to eat more plants without the sad salad energy, this sheet pan dinner brings the flavor and the feel-good. So go ahead, get saucy, save money, and roast your heart out.

Let me know in the comments how you serve your BBQ veggie mix (and if you add any other faves to the pan…zucchini, mushrooms, and cauliflower totally belong here too!).

 

 

 

 

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This cozy vegan mushroom bourguignon is the deeply savory and comforting dish you’ll want to eat all winter long. Mixed mushrooms offer a hearty texture and umami in addition to high nutritional value. The mushrooms are stewed with red wine, garlic, pearl onions, and herbs. The result is in an ultra-flavorful finished dish that can be served over mashed potatoes, polenta, toast, or a cooked whole grain.

When I tasted my first bite of this vegan mushroom bourguignon, I exclaimed “YUM” out loud, alone in my apartment.

I hadn’t been sure about a vegan attempt at this classic dish. I’d thought about making it in the past and had considered a number of ingredients to use in place of boeuf: seitan, tempeh, and so on.

In the end, hearty and earthy mushrooms were the perfect choice for a plant-based expression of the deeply savory, wine-infused, wintery stew.

Of course, you could make the mushroom bourguignon at any time of year, whenever you’re craving wholesome comfort food.

But I think that it’s a perfect dish for evoking coziness through the colder months of the year. It can be a great vegan crowd-pleaser for holiday meals, too. So, let me say a little more about how it comes together.

What is bourguignon?

When you see a recipe for bourguignon, your might immediately hear Julia Child’s lilting voice, exclaiming “boeuf bourguignon!”

In fact, bourguignon isn’t a specific recipe, but rather a preparation style. It includes onions and mushrooms that have been simmered in red wine.

Usually that wine is red Burgundy, hence the classification of this recipe as a Burgundian dish. And the simmering liquid is usually seasoned with a bouquet garni: a cluster of bay leaves, parsley stems, and thyme sprigs.

A protein, like beef or veal, can be added to the stew. Alternatively, if one simmers mushrooms and onions in a savory red wine sauce and pours it over a filet of beef, then the meat becomes beef “à la bourguignonne.”

What stands out to me here is that the vegetables—mushrooms and onions—are what give bourguignon its character.

Bourguignon may have become associated with meat over time, but it’s fundamentally a mushroom dish.

This is why a plant-based expression of the recipe makes so much sense and feels so authentic.

Mushroom bourguignon ingredients

Mushrooms are of course the star of the show in this recipe, but there are a few other key components.

Mushrooms

My bourguignon calls for a pound and a half of mushrooms. This is a lot of mushrooms, of course, but mushrooms cook down so much that it won’t feel overwhelming once the dish is finished.

As a dietitian I’m a big skeptical of the term “superfood.”

However, we can use the word as a means of talking about exceptional nutrient density. In that context, it points us to a lot of worthy plant-based ingredients.

Beans, kale, and beets, for example, are superfoods. And by that definition, mushrooms earn superfood status, too.

Mushrooms rich in phytonutrients that are associated in disease prevention, a well as fiber, folate, Vitamin D, selenium, potassium, and some protein.

Even better, these benefits aren’t limited to a seasonal, rare, or especially expensive type of mushroom. White, or button, mushrooms are sources of the above.

You can use a mix of your favorite mushrooms for the mushroom bourguignon. I almost always use chopped portobello caps, sliced baby Bella, and sliced white mushrooms. Shiitake mushrooms and oyster mushrooms are also delicious additions to the stew.

Pearl onions

Growing up, I always ate pearl mushrooms around the holidays. But why only then? Pearl mushrooms are so sweet and delicious, and I love that it’s easy to find them frozen.

I usually use frozen pearl mushrooms when I make the bourguignon, but you can of course use fresh ones if they’re in season and easy to find.

Red wine

For the record, I don’t pour nice red Burgundy into my mushroom bourguignon, even if that’s the traditional choice!

A dry red wine—preferably something full or medium-bodied—will work just fine in the recipe.

If you prefer not to cook with wine, then you can skip the step in the recipe where wine is added and then cooked down. Instead, add a little extra broth (I give instructions for this in the recipe card).

Broth

Vegetable broth is the type of broth that I keep in my house most regularly. Yet I find it very helpful to also store vegan chicken-style and beef-style broth or bouillon as well.

These types of broth can add distinctive flavor to soups. For example, I really like to use a vegan chicken-style broth in my chickpea noodle soup. And I think that a beef-style broth works best for mushroom bourguignon.

There are a number of vegan beef broth bases out there. Orrington Farms makes one, as does the Gardein brand and Better Than Bouillon.

If you can’t find an option for beef flavoring, then vegetable broth will work well in the mushroom bourguignon, too.

Tomato paste

On first inspection tomato paste might not seem to make sense here. However, it’s included in Julia Child’s classic beef bourguignon recipe, and who am I to question Julia?

Actually, tomato paste really does make sense in the stew: it’s very rich in umami, a savory taste that we tend to associate with protein rich foods. The tomato paste helps to create a rich, salty sauce.

Bragg Liquid Aminos

Also on the topic of umami, and saltiness, Bragg Liquid Aminos adds both to the recipe.

I think that liquid aminos has a distinctive flavor of its own, and for dishes that are supposed to be meat-like, I prefer its unique savoriness to either soy sauce or tamari.

That said, you can definitely substitute soy sauce for liquid aminos if that’s what you have at home.

Herbs

I don’t actually use a bouquet garni in the mushroom bourguignon, though you’re welcome to! Instead, I add chopped fresh thyme and rosemary leaves.

Parsley can be a good addition to or substitute for either of the others.

How to make vegan mushroom bourguignon

This isn’t an ultra-quick recipe to make, but it’s not a difficult recipe to make.

As with making risotto or caramelizing onions, the key here is to summon up some patience and be content with quite a bit of simmering and stirring.

The finished dish is worth it, I promise.

Step 1: Sauté onion, carrot, and celery

Mushrooms and onions aren’t the only veggies in the bourguignon: a traditional soup base of onion, carrot, and celery is included, too.

These vegetables should be sautéed for about six minutes, or until just tender.

Step 2: Add and cook down your mushrooms

Next, you’ll add your many, many mushrooms to the skillet or pot that you’re using (I like my sauté pan for this).

Cook them down until they’ve released most of their juices and are greatly reduced in size. Next, you’ll stir in the tomato paste, and then deglaze everything with red wine.

The wine should be simmered until it’s reduced by about three quarters. If you aren’t cooking with wine, then you can use a quarter cup of broth to deglaze the pan and move on with the recipe.

Step 3: Add onions, broth, and seasonings to the stew

Next, you’ll add your pearl onions, broth, liquid aminos, and herbs to the skillet. Bring everything to a gentle simmer.

Cover the bourguignon and cook for about 10 minutes, or until the onions are tender. Then, uncover the skillet or pot and allow the stew to simmer for five minutes more. This will thicken the dish a little before you serve it.

If you’re using pearl onions that are frozen, be sure to thaw them before you make the mushroom bourguignon. If they’re not thawed and drained, they might dilute the stew and prolong its cooking time.

Step 4: Season to taste and serve

Finally, taste the stew and add black pepper. If you like, you can add a little extra liquid aminos.

If the stew is too thick for your liking, you can add a splash of broth. And if you’d prefer it to be thicker, you can simmer it for another five minutes or so, allowing more liquid to reduce.

Serving suggestions

There are many ways to serve the mushroom bourguignon. Here are some ideas:

• Over mashed potatoes
• On top of a bed of pasta
• With a cooked whole grain, like quinoa or farro
• Over a some soft polenta
• With a few slices of bread or focaccia

Personally, I like the mashed potato option best. My perfectly fluffy vegan mashed potatoes are a pillowy base for the stew, and they complement its comfort food energy.

Meal prep & storage

Mushroom bourguignon, like most stew recipes, is great for making ahead. You can store it in an airtight container in the fridge for up to five days and freeze it for up to eight weeks.

The dish becomes even more flavorful as you store it.

I love this recipe so much, and I’m already thinking about when I’ll make it again (maybe Christmas Eve?).

It’s joining my mashed potato bowls with tempeh gravy, skillet lasagna, and chickpeas à la king in the category of favorite comfort food classics, made vegan.

I hope you’ll feel the same!

xo