Laura's Vegan Table


  • 2 tablespoons vegetable oil (I used grapeseed oil)
  • 1 pound of shiitake, portobello or cremini mushrooms - cleaned and chopped (gills removed if using portobello)
  • salt and pepper
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 2 pounds potatoes, cut into 1-inch pieces
  • 6 cloves garlic
  • 2 cups red wine
  • 1/4 cup cognac (optional)
  • 2 cups veggie stock
  • 1 tablespoon vegan butter
  • 2 tablespoons flour
  • 8 sprigs fresh thyme

Another take on a traditional French dish, vegan “beef” bourguignon. This is a rustic stew with delicious chunks of carrots and potatoes, cooked in wine. It is reminiscent of pot roast with the sauce it’s cooked in, and the tender vegetables. I used shiitake mushrooms here; but portobellos or cremini would work nicely too. I actually ended up making my own vegan demi glace here (which is a rich brown sauce used to add flavor to other sauces); but I didn’t include it in the recipe since it takes a long time to make. And really, if you use a good veggie stock, you don’t need a demi glace. Better Than Bouillon is my favorite brand of veggie stock. They have a few vegan versions and they are fantastic in recipes. I try to use the best ingredients whenever possible because every bit of flavor counts. You can find in some grocery stores and online. But if you can’t find it, just use whatever veggie broth is available and add extra seasoning where necessary. You’ll want a nice baguette with this dish to soak up the savory sauce in this dish.


Preheat the oven to 350F. Heat the oil in a large saute pan on high heat. Add the mushrooms and sprinkle liberally with salt and pepper. Saute until the mushrooms start to brown, then transfer the mushrooms to a plate and set aside. Add in the carrots and potatoes and cook for a few minutes. Add in the garlic and continue to cook for another minute. Pour in the wine and cognac if using. Continue to stir together, and then add in the veggie stock. Then add the mushrooms back to the pan. Add in the butter, and in a small bowl, mix the flour with some water and whisk until smooth. Slowly add the flour mixture into the pan and whisk into the sauce to thicken. Add in the thyme and stir. Cover the pan with a lid and place into oven. Cook for 30-40 minutes until the potatoes and carrots are tender.