Vegan Mushroom Bourguignon

The Vegan Mushroom Bourguignon over potato cauliflower mash is an incredible option for a vegan’s meal. We utilize plant-based components to make this amazing recipe. The time requirement for this meal is 45 minutes. This recipe for Vegan Mushroom Bourguignon Over Potato Cauliflower Mash requires an Instant Pot. This recipe is time-saving since cooking in the Instant Pot does not take much of your time. We make potato and cauliflower mash and add the mushroom bourguignon on top. You can prepare this recipe with ease for family dinners, lunches, weekdays, gatherings, events, occasions, or just for a casual meal.

STATS:

• Prep duration: 20 minutes
• Cook duration: 25 minutes (Instant Pot)
• Total duration: 45 minutes
• Cuisine: French-inspired
• Number of calories: 420 kcal
• Course: Main
• Diet: Vegan
• Portion size: 1 bowl (mash + stew)
• Serving: 4 servings

EQUIPMENT:

• Wooden spoon
• Measuring spoons & cups
• Knife
• Cutting board
• Potato masher
• Steamer basket (optional)
• Instant pot

INGREDIENTS:

MUSHROOM BOURGUIGNON:

• 1 large chopped onion
• 3 cloves of minced garlic
• Two tbsp tomato paste
• 300 g sliced mushrooms
• 1 tsp pepper (black)
• 2 medium sliced carrots
• 1 cup chopped onion
• One cup wine (red, vegan)
• Two tbsp olive oil
• One cup broth (vegetable)
• 1 teaspoon dried rosemary
• 2 tbsp flour (all-purpose)
• 1 tablespoon soy sauce or tamari
• Half a teaspoon of salt
• One tsp thyme (dry)
• 1 bay leaf

POTATO CAULIFLOWER MASH:

• 3 medium potatoes (peeled & chopped)
• 1 small cauliflower (cut into florets)
• ¼ cup unsweetened plant milk
• 2 tablespoons vegan butter
• ½ teaspoon salt
• ¼ teaspoon black pepper

INGREDIENT NOTES:

MUSHROOMS:

• This is the main component for the recipe. It can give a feeling like meat. It also provides the dish with a good savory flavor. Mushrooms can easily absorb the sauce. Other ideas for this ingredient can be portobello or cremini mushrooms.

TOMATO PASTE:

• For the stew, we need tomato paste to improve the thickness. It can make the dish feel rich. If you really need an alternative for this, crush some tomatoes and use them instead.

FLOUR:

• When we add flour to the sauce, it can easily make it thicker than it is. For substitution, use cornstarch for thickness. Another idea is gluten-free flour.

VEGAN RED WINE:

• This is what makes the dish feel like a bourguignon dish. It gives the classic flavor. If you require an alternative, use alcohol with vegetable broth.

POTATOES:

• Potato is the core ingredient for this recipe for the mash. It can make the mash creamier and also satisfying to eat. Russet potatoes will work just fine for the recipe.

CAULIFLOWER:

• Cauliflower is part of this mash as well. It will make the mash feel lighter. It will include nutrients. You may also consider omitting this if you want to.

PLANT MILK:

• It can give the mash mixture smoothness. Use any sort of vegan milk for this.

INSTRUCTIONS:

1. Make the mash by including cauliflower and potatoes in the Instant Pot.
2. Include one cup of water in it too.
3. Close the pot and seal it.
4. Place the setting on high to pressure cook for only 8 minutes.
5. After 8 minutes, take the pressure off the pot.
6. Remove the water from the mix.
7. Include pepper, salt, vegan butter, and plant milk in the pot.
8. Mash up the whole mixture and cover it again.
9. Then you will need the Instant Pot again for the mushroom bourguignon.
10. Set the setting of the pot to sauté.
11. Include olive oil inside it with onions and cook it.
12. Cook the garlic as well for some time.
13. Then you need to include mushrooms and carrots.
14. Keep cooking till the mushrooms lose their moisture.
15. Mix in flour and tomato paste, and then gradually include wine and broth.
16. Keep mixing to avoid any lumps in the mixture.
17. Include bay leaf, pepper, salt, soy sauce, rosemary, and thyme.
18. Turn off the sauté feature on the pot.
19. Cover the pot and seal it up.
20. Then, set the setting on high for 12 minutes to pressure cook.
21. Allow the pressure to come out from the lid by itself for about 10 minutes.
22. After opening it, take the bay leaf out of the mix.
23. Mix the mixture and change the taste if you need to.
24. Take a serving bowl and place the potato cauliflower mash in it.
25. Pour some mushroom bourguignon on top of the mash.
26. Allow the sauce to merge into the mash.

TIPS:

• Consider cutting the mushrooms into pieces that are slightly thick.
• If you store this dish for one full day and serve it the next day, it will taste better.

SERVING SUGGESTIONS:

• You can make a complete meal by pairing this dish with some crusty bread.
• Make a salad and pair this dish with it.
• You can always spread some herbs on top of the dish to make it feel refreshing.

STORAGE INFORMATION:

FRIDGE:

• Keep this dish inside a tight box for only 4 days max.

FREEZER:

• Place the mash and stew individually for only 2 months.

FAQs:

What if I cook both the stew and mash together in the Instant Pot?

• You need to cook them individually for the best results.

Can I remove oil from this recipe?

• You may utilize vegetable broth in place of that.

Is the preparation of this dish without gluten possible?

• To remove gluten, use flour that has no gluten in it.

NUTRITIONAL INFORMATION:

Total carbs: 45 grams

Protein: 11 grams

Iron: 4.2 g

Calcium: 110 grams

Calories: 420 kcal

Vitamin A: 3,500 IU

Sodium: 620 g

Net carbs: 38 g

Potassium: 780 grams

Portion size: 1 bowl

Serving: 1

Fiber: 7 g