Vegan Bourguignon with Beets and Mushroom

Vegan bourguignon

Vegan bourguignon – Easy, luxurious and vegan!

Now in the middle of winter, there are not too many Swedish ingredients in season. But beets, jerusalem artichoke, carrots and mushrooms are easy to find in grocery stores. But what did we make out of this combination? A warming hearty stew of course! We have taken inspiration from a classic boeuf bourguignon recipe when we composed our vegan bourguignon that you throw together in a flash and let it simmer while you do something else, easy and so good and totally vegan! We find it hard to eat beets other in a salad and think that this is an easy way to incorporate beans in your everyday life.

Vegan bourguignon

Author: lisaerik


  • vegetable oil
  • 1 chopped onion
  • 4 polka beet
  • 4 yellow beets
  • 4 red beets
  • 2 carrots cut into pieces
  • 5 Jerusalem artichokes
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 cup of red wine
  • 6 cups of vegetable stock
  • pinch of salt
  • 15 mushrooms of your choice
  • Parsley for garnish


  • Start by finely choppinh the onion and fry over medium heat in a heavy saucepan.
  • Peel and cut the beets, carrot and artichoke. When the onions are lightly browned add the beets, carrots and artichoke and fry for a few minutes. Add the tomato puree and stir, then pour over the wine and broth. Let simmer for 40 minutes.
  • Wash and cut the mushrooms into fine pieces. Fry in a frying pan, without oil first, and then when the mushroom has leached out in (takes a few minutes), pour in a little vegetable oil and fry so that they get a nice golden color.
  • Taste the stew and add salt and pepper if needed. Garnish with the parsley and the fried mushrooms. Amazing with a little piece of sourdough bread.

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