vegan bourguignon

Vegan Mushroom Bourguignon, served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). Instant Pot Mushroom&nbsp;Bourguignon Vegan Gluten-free Nut-free Recipe, can be Soy-free

Vegan Mushroom Bourguignon with Potato Cauliflower Mash

tsp oil

onion

garlic (finely chopped)

oz sliced mushrooms (mixed

brandy

carrots

celery

tsp dried thyme

garlic powder

soy sauce (,tamari

tomato paste

water or broth

cornstarch

spinach

potato

cauliflower florets ((heaping cup))

olive oil

tbsp non dairy milk

salt (garlic powder)

black pepper

Heat the Instant Pot on Saute. Add oil. When the oil is hot, add the onion, garlic, mushrooms and a good pinch of salt and give them a quick mix. Cook for 3 to 4 minutes until golden on some edges. Add a tbsp of water if browning too quickly.

Add the wine and mix well for a few seconds to cook out the alcohol.

Add the carrots, celery, thyme and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp salt (if using water or unsalted broth) and water/broth and give it a mix. Cancel saute. You can also add in 1 bay leaf and some rosemary for flavor variation at this point.

Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it.&nbsp;

Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes (Manual hi pressure). Add a minute if using larger quantity of either mushroom mix or potatoes, or if doubling.

Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket.

Put the pot on saute, Add cornstarch slurry and give it a mix (you can also add 2 tbsp of the mashed potato mixture to thicken). Add spinach or baby kale and black pepper and mix. Bring the mixture to a boil to thicken, then cancel saute. Taste and adjust salt and flavor.

Meanwhile. Transfer the steamed potato and cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non dairy milk&nbsp; and optionally fresh/dried herbs of choice(eg. thyme, rosemary, chives) and mash well to preferred consistency.&nbsp;

Serve the mash layered with the mushroom&nbsp;bourguignon. Garnish with some fresh thyme or basil and black or white pepper.

https://www.youtube.com/watch?v=pggG7TLB8ws

Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. Instant Pot or Saucepan.
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Instant Pot Mushroom Bourguignon with Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). This is how one should be introduced to mushrooms(so smooth, so delicious!). 

This Vegan Bourguignon uses mushrooms and veggies, loads of flavor addition, and 1 Pot. I also steam the potato and cauliflower while the mushrooms cook, Pot in Pot Cooking. It saves time and pots. Mash the steamed veggies, add herbs of choice, some non dairy milk for creamyness and serve. You can cook the potatoes/cauliflower separately if you like and also make this on the stove top. See recipe notes for Stovetop instructions and times. Lets get cooking!
Vegan Gluten-free Nut-free Recipe, can be Soy-free Oilfree.

More Holiday Recipes: https://www.youtube.com/watch?v=Raw27tjni5o&list=PL_i8BdL_yG6s9pQAdLf8SoUx3ZSl7yRYQ


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INSTANT POT MUSHROOM BOURGUIGNON With Potato Cauliflower Mash | Vegan Richa Recipes

This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it&#x27;s also surprisingly low calorie!).

Mushroom bourguignon

250 g (~ 9 oz) baby onions

250 g (~ 9 oz) baby carrots

tbsp oil

mushrooms

garlic, (minced)

185 ml (~ 3/4 cup) red wine

tomato puree / paste

thyme

bay leaves

250 ml (~ 1 cup) vegetable stock

Black pepper

Peel the baby onions, and remove the tops and tails, but otherwise leave whole. Also top and tail the baby carrots.

Heat the oil in a large pan (if you use a large casserole dish that can also go in the oven, that will save on washing up!), and add the mushrooms, baby carrots and baby onions. Cook over a medium heat for 5-10 minutes, adding the garlic for the last couple of minutes of cooking time. The mushrooms should be soft and should have released their juices. The carrots and onions will still be quite hard.

Add the red wine, and turn up the heat. Simmer for a few minutes, then add the remaining ingredients. Mix well to combine.

If needed, transfer the mixture to an oven-safe casserole dish. Cover with a lid or some foil, and bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until the carrots and onions are cooked to your liking. Check the seasoning, and serve hot.

https://embed.mediavine.com/videos/xqxzm1gufsshwihvapco

This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it's also surprisingly low calorie!).

Mushroom Bourguignon became an instant favorite the first time it landed on our dinner table. Mushrooms are umami powerhouses, and this dish retains all the wonderful, comforting properties of Boeuf Bourguigon, but with a bit of a lighter touch. Includes easy vegan and gluten-free options.

Mushroom Bourguignon

3 (45 ml) olive oil, divided

3 (42 grams) salted butter, divided

2 (900 grams) cremini mushrooms,

yellow onion, diced small

carrot,

fine sea salt

cloves, minced

sage leaf, minced

1 (235 ml) good, dry red wine

2 (30 grams) tomato paste

2 (475 ml) good vegetable broth

4 (8 grams) all-purpose flour

In a 12-inch, heavy nonstick skillet (enameled cast...

In a 12-inch, heavy nonstick skillet (enameled cast iron if you've got it), heat one tablespoon each of the olive oil and butter over high heat.

Add half the sliced mushrooms and cook without...

Add half the sliced mushrooms and cook without disturbing until golden brown on one side, about 3 minutes. Toss once and cook until some mushrooms start to brown on the other side (don't stress at all about flipping all of them perfectly), about two minutes more. (See note 6 below.)

Scrape into a large bowl and repeat with...

Scrape into a large bowl and repeat with a second tablespoon each of olive oil and butter and the other half of the mushrooms.

Set mushrooms aside.

In the same skillet, warm the remaining tablespoon...

In the same skillet, warm the remaining tablespoon olive oil over medium-high heat.

Add onion and carrot along with the salt...

Add onion and carrot along with the salt and pepper and cook, stirring occasionally, until tender and lightly browned, about 10 minutes.

Stir in the garlic, thyme (stems and all),...

Stir in the garlic, thyme (stems and all), and sage and cook until very fragrant, a minute or two.

Pour in the wine. Turn heat up to...

Pour in the wine. Turn heat up to high and simmer briskly until reduced by half.

Stir in tomato paste and then broth.

Add back the mushrooms and all the beautiful...

Add back the mushrooms and all the beautiful accumulated juice from the bowl. Bring to a boil, then simmer for 20 minutes. (This is a good time to start the mashed potatoes.)

With a fork, thoroughly mash together the remaining...

With a fork, thoroughly mash together the remaining tablespoon of butter and the flour in a small bowl to form a paste.

Stir paste into stew.

Lower heat to simmer gently and cook 10...

Lower heat to simmer gently and cook 10 minutes more. Sauce should be thick and glossy.

To serve, remove thyme stems. Serve stew spooned...

To serve, remove thyme stems. Serve stew spooned over mashed potatoes.

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