Vegan Mushroom Bourguignon with Potato Cauliflower Mash

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

Ingredients
Mushroom Bourguignon:
  • 2 tsp oil
  • 4 cloves of garlic finely chopped
  • 10 oz sliced mushrooms mixed or white or cremini
  • 1 cup chopped celery
  • 1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree
  • 2 tsp tomato paste
  • 1 tbsp cornstarch or arrowroot starch mixed in 3 tbsp water (you can also add 2 tbsp of the mashed potato mixture to thicken)
  • 1 cup of spinach or greens
  • 1/2 medium onion chopped
  • 1/2 cup water or broth
  • 1/4 cup brandy or whiskey or red wine or use broth
  • 1/4 tsp garlic powder
  • 3/4 cup chopped carrots
  • 3/4 tsp dried thyme or 1 tbsp fresh

Potato Mash:
  • 1 cup cauliflower florets (heaping cup)
  • 1 large potato cubed small
  • 1 tbsp olive oil
  • 1/4 tsp each salt garlic powder
  • 2 to 4 tbsp non dairy milk
  • black pepper to taste


Vegan Mushroom Bourguignon with Potato Cauliflower Mash

Instructions
  1. 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.
  2. Add the wine and mix well for a few seconds to cook out the alcohol.
  3. ...
  4. .........
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