Vegan Mushroom & Eggplant Bourgignon

A classic stew recipe made vegan. Hearty flavours with rich mushroom, eggplant and red wine. Can be made ahead and stored for up to 4-5 days.

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5 from 1 vote

Vegan Eggplant & Mushroom Bourguignon

A classic stew recipe made vegan. Hearty flavours with rich mushroom and eggplant as well as red wine.
Prep Time15 mins
Cook Time1 hr 20 mins
Course: Main Course
Cuisine: French
Keyword: bourgignon, eggplant, mushroom, vegan
Servings: 4


  • 3 tablespoons olive oil
  • 250 g Swiss brown mushrooms
  • ½ cup slice dried porcini mushrooms
  • 1 large brown onion finely chopped
  • 1 medium eggplant diced
  • 4 cloves garlic crushed
  • 3 stalks celery finely chopped
  • 4 sprigs thyme stems removed
  • 4 bay leaves
  • 1 cup vegetable stock
  • 3 cups dry red wine
  • salt and pepper to taste


  • In a small bowl, steep the porcini mushrooms in 1 cup boiling water. Heat the olive oil in a large sauce pan or Dutch oven over medium. Sauté the carrots and onion for 10 minutes or until softened.
  • Add the celery, thyme and garlic and sauté for a further 5 minutes. Add the wine and bay leaves then bring to a boil. Simmer for 5 minutes. Add the stock and both types of mushrooms. Simmer uncovered for 45 minutes.
  • Stir in the eggplant and simmer for a further 30 minutes, adding a little water if the sauce gets too thick. Season with salt and pepper and serve immediately.

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