Chestnut and Mushroom Bourguignon Pie (Vegan with Gluten Free Option)

In today’s post I’m sharing a recipe for a delicious pie that’s just perfect for serving in the cold weather months. It’s an adaptation of a recipe published by the Vegetarian Society back in 1995. We first tried this pie last month and it was a big hit with the family. Since then, we’ve already eaten it a couple more times as special weekend dinners. While it looks pretty impressive, it’s really easy to make and requires less than 30 minutes hands on time.

The original recipe states that it serves 4-6 people but we must be greedy guzzlers as we devoured the whole pie between the three of us. When I made it again, I increased the filling quantities just to make sure there was enough for 4.

The base of the filling is a rich gravy, flavoured with red wine, stock, herbs, mustard and soy sauce. Since I don’t drink wine, I buy one of these dinky-sized 187l bottles.

As you may already know, not all wines are vegan, or even vegetarian. When filtering wine (or beer) some companies use products such as isinglass (from fish bladders), gelatin, egg whites or sea shells as filtering agents. Companies can also add products such as dairy and honey into the final recipe. Fortunately there are plenty of vegan wines and beers available in our shops.

UK supermarkets are getting better at labelling their wines vegetarian or vegan. At the present time, the Waitrose, Sainsbury’s and Ocado websites are the easiest to use, as they state if a wine is suitable for vegetarians and/or vegans in their lifestyle/dietary choice tabs. There is also Barnivore, an online directory which lists all vegan beers, wines and spirits.

The original VegSoc recipe calls for 250g chestnuts, however the most common brand of cooked chestnuts in the UK (Merchant Gourmet) comes in a 187g pack. Since chestnuts are quite expensive, rather than buying a second pack and only using a portion of it, I reduced the quantity of chestnuts and bumped up the volume of chestnut mushrooms instead. I also added some thinly sliced carrot for an extra dimension of texture and flavour.

If you’re gluten-free, Jus-Rol are now selling a GF Vegan puff pastry sheet. I spotted it for sale in Tesco and Ocado. I haven’t tried it myself yet but, if you have, I’d love to hear what you think of it.


By the way, there’s just *1 day* left to take advantage of my special January book promotion. Purchase a book via my bookshop, enter code VEGANUARY at the checkout and you will receive 20% off both the book AND delivery (worldwide)! The book’s been getting great reviews both in my bookshop and on Amazon. I’ve also had lots of repeat orders, which is fantastic! I’m thrilled to hear how much people are enjoying the book and I’ve loved seeing all your #BitoftheGoodStuff creations on social media 😀  Thank you everyone 🙏❤️

9 thoughts on “Chestnut and Mushroom Bourguignon Pie (Vegan with Gluten Free Option)

  1. The original version of this has been our go-to Christmas (and occasional other) dinner for the past 7 years. Hard to beat, and equally popular with the meat-eaters!

    1. That’s great to hear! I’m glad that I finally go round to trying it… it’s been on the ‘to try’ list for a good few years now. I just found the original recipe didn’t quite stretch to serving four…. but then again, as I say in the post, maybe we’re just a bunch of greedy guzzlers 😛

  2. Boggin yoggin yoggin yon. Oooh, delicious on a cold and wet evening. One to look forward to after a wet and grimey bike ride.

    1. You can definitely swap the ‘shrooms for something else… add in more chestnuts and some quick cooking veg and you’ll be good to go 🙂

    1. Oh that is fantastic to hear that you’ve gone vegan! YAY! Well being in blogging world, you shouldn’t be short of inspiration or recipe ideas 😉 I wish you all the very best as you head into your new life chapter. I hope it’s as rewarding for you as it has been for me ❤️

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