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Vegan Mushroom Bourguignon With Potato Cauliflower Mash

Vegan Mushroom Bourguignon With Potato Cauliflower Mash Bliss

Delight in this Vegan Mushroom Bourguignon with Potato Cauliflower Mash, a comforting dish that transforms your space into a cozy bistro.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushroom Bourguignon
  • 2 tbsp Vegetable Oil Can be substituted with any neutral oil.
  • 1/2 medium Onion Adds sweetness and depth.
  • 4 cloves Garlic Finely chopped.
  • 10 oz Mushrooms Sliced, mix varieties for depth.
  • 1/4 cup Brandy/Whiskey/Red Wine Vegetable broth for alcohol-free.
  • 3/4 cup Carrots Chopped.
  • 1 cup Celery Chopped, or omit.
  • 3/4 tsp Dried Thyme Fresh thyme gives a vibrant taste.
  • 1/4 tsp Garlic Powder Omit if using fresh garlic.
  • 1 tbsp Soy Sauce Tamari for gluten-free option.
  • 2 tsp Tomato Paste Enhances richness.
  • 1/2 cup Water/Broth Vegetable broth recommended.
  • 1 tbsp Cornstarch Thickening agent.
  • 1 cup Spinach Can replace with kale or chard.
For the Potato Cauliflower Mash
  • 1 large Potato Cubed, Yukon Gold or Russet recommended.
  • 1 cup Cauliflower Florets, can substitute with parsnips.
  • 1 tbsp Olive Oil Vegan butter is a substitute.
  • 2-4 tbsp Non-dairy Milk Any plant-based milk.
  • Salt and Black Pepper Adjust to taste.

Equipment

  • Instant Pot

Method
 

Step‑by‑Step Instructions
  1. Prepare the Instant Pot by setting it to sauté mode and heating it up. Add vegetable oil to coat the bottom.
  2. Sauté aromatics by adding chopped onion and minced garlic and cooking for 3-4 minutes until fragrant.
  3. Add sliced mushrooms, chopped carrots, and celery. Sprinkle in dried thyme, soy sauce, and tomato paste.
  4. Combine by pouring vegetable broth into the pot and cancel sauté mode.
  5. Steam the potatoes and cauliflower using a steamer basket above the mushroom mixture for 9-10 minutes.
  6. Allow natural pressure release for about 10 minutes, then carefully release remaining pressure.
  7. Thicken the sauce by mixing cornstarch with water in a bowl and stirring into the pot.
  8. Prepare the potato cauliflower mash by mashing steamed vegetables in a bowl and incorporating olive oil and non-dairy milk.
  9. Serve by spooning mushroom bourguignon over potato cauliflower mash and garnishing with herbs if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

This dish is gluten-free and nut-free, making it perfect for various dietary needs.

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