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    Home Ā» main course

    Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot

    Published: Oct 13, 2018 Ā· Modified: Jan 7, 2019 by Richa 401 Comments

    Jump to Recipe   Print Recipe

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

    Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). ##VeganRicha Vegan #Glutenfree #Nutfree Recipe, can be #Soyfree   

    One, This is how one should be introduced to mushrooms(so smooth, so delicious!). Two, for some reason I mess up the spelling of bourguignon. Twice I thought I had misplaced the photos and the written recipe post, as search wouldn’t work. Well it didn’t because it was not the correct spelling!

    Anywho, 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 below for Stovetop instructions and times. Lets get cooking!


    Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). ##VeganRicha Vegan #Glutenfree #Nutfree Recipe, can be #Soyfree


    Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). ##VeganRicha Vegan #Glutenfree #Nutfree Recipe, can be #Soyfree

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    Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). ##VeganRicha Vegan #Glutenfree #Nutfree Recipe, can be #Soyfree

    Tips to make delicious Vegan Bourguignon

    • You want to use less liquid when pressure cooking for a roasting effect on the mushrooms. Much more concentrated flavor. You can add more broth later while simmering after pressure cooking
    • It is ok if some of the liquid from the mushrooms comes into the steamer.
    • Change up the fresh herbs for variation
    • This recipe is easily doubled, with or without the pip, with or without potato. Just add 2 more mins of cooking time.
    • For additional protein, add some white beans to the potato and mash. or serve the dish with a side of beans, or add some cooked beans or lentils to the cooked mushrooms and simmer for a few mins. 

    Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). ##VeganRicha Vegan #Glutenfree #Nutfree Recipe, can be #Soyfree

    Recipe Card

    Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). ##VeganRicha Vegan #Glutenfree #Nutfree Recipe, can be #Soyfree
    Print Recipe
    4.99 from 182 votes

    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
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: American, Gluten-free, Vegan Gluten-free
    Keyword: Instant Pot Mushroom Bourguignon, vegan Bourguignon
    Servings: 3
    Calories: 235kcal
    Author: Vegan Richa

    Ingredients

    Mushroom Bourguignon:

    • 2 tsp oil
    • 1/2 (0.5) medium onion chopped
    • 4 cloves of garlic finely chopped
    • 10 oz (8 oz) sliced mushrooms mixed or white or cremini
    • 1/4 cup (58.75 ml) brandy or whiskey or red wine or use broth
    • 3/4 cup (75 g) chopped carrots
    • 1 cup (101 g) chopped celery
    • 3/4 tsp (0.75 tsp) dried thyme or 1 tbsp fresh
    • 1/4 tsp (0.25 tsp) garlic powder
    • 1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree
    • 2 tsp tomato paste
    • 1/2 cup (125 ml) water or broth
    • 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 (30 g) of spinach or greens

    Potato Mash:

    • 1 large potato cubed small
    • 1 cup (100 g) cauliflower florets (heaping cup)
    • 1 tbsp olive oil
    • 2 to 4 tbsp non dairy milk
    • 1/4 tsp (0.25 tsp) each salt garlic powder
    • black pepper to taste

    Instructions

    • 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. 
    • 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  and optionally fresh/dried herbs of choice(eg. thyme, rosemary, chives) and mash well to preferred consistency. 
    • Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.

    Video

    Notes

    Stove top: Follow Steps 1,2,3 in a shallow saucepan or skillet over medium heat. Add 1/2 cup more broth, Partially cover and cook for 10 to 15 mins. Add cornstarch slurry or some mashed potato and spinach and mix in. Taste and adjust flavor and simmer until saucy.Ā 
    Make your mashed potatoes, by boiling 12 to 14 mins or as you like. Mash and serve with the stew
    See tips section above recipe for doubling.
    Love this recipe? Get my Instant pot cookbook coming May 2022!Ā 
    Nutrition is for 1 serve

    Nutrition

    Nutrition Facts
    Vegan Mushroom Bourguignon with Potato Cauliflower Mash
    Amount Per Serving
    Calories 235 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 0.1g1%
    Sodium 486mg21%
    Potassium 1022mg29%
    Carbohydrates 24g8%
    Fiber 5g21%
    Sugar 6g7%
    Protein 7g14%
    Vitamin A 6495IU130%
    Vitamin C 35.4mg43%
    Calcium 74mg7%
    Iron 3.6mg20%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ā­ļøā­ļøā­ļøā­ļø If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Donna

      September 20, 2023 at 8:12 pm

      5 stars
      Most delicious! Made it on the stove. Will make again. Thank you so much for sharing this yummy, easy recipe.

      Reply
      • Vegan Richa Support

        September 21, 2023 at 7:27 pm

        yay! thank you, donna!

        Reply
    2. Dawn

      September 12, 2023 at 7:32 am

      5 stars
      I’ve made this a few times stove top, and served it to meat eaters. Everyone loved it! The dish is savory and elegant; restaurant quality. A lovely dish to serve dinner guests.

      Reply
      • Vegan Richa Support

        September 14, 2023 at 7:57 pm

        yay! thank you!

        Reply
    3. Kaye

      June 18, 2023 at 3:18 pm

      5 stars
      really yummy recipe. will definitely make this again. made on stove top.easy.
      Thanks again for great recipe

      Reply
      • Vegan Richa Support

        June 22, 2023 at 6:23 pm

        yay! thank you!

        Reply
    4. Abby

      April 30, 2023 at 6:20 pm

      5 stars
      Soooo delicious! I used half and half because I’m not vegan and doubled the recipe. Will definitely be making again!

      Reply
      • Vegan Richa Support

        May 11, 2023 at 7:07 pm

        yay! šŸ™‚

        Reply
    5. Kimberly Mahoney

      April 20, 2023 at 7:03 am

      5 stars
      This recipe was soooooo good! I did a garlic parsley mash using avocado oilšŸ˜‹and it was easy to make!

      Reply
      • Vegan Richa Support

        April 20, 2023 at 6:38 pm

        yay!

        Reply
    6. EH

      March 25, 2023 at 12:46 pm

      This is very minor, but both steps 1 and 3 say to add garlic. Which step should I do it? Thanks!

      Reply
      • Vegan Richa Support

        March 30, 2023 at 7:31 pm

        either!

        Reply
        • schmoozequeen

          May 26, 2023 at 7:50 am

          5 stars
          One is fresh garlic and the other is the garlic powder (The word “powder” is missing in the method). Great taste! Used a Breville Hot Wok and served atop simple mashed potatoes.

          Reply
          • Richa

            June 07, 2023 at 7:27 pm

            Thanks! Updates

            Reply
    7. Lisa

      March 21, 2023 at 5:36 am

      So rich-tasting and delicious, full of umami. Thank you for a great recipe!

      Reply
      • Vegan Richa Support

        March 24, 2023 at 8:08 pm

        yay! thank you! don’t forget to rate!

        Reply
    8. Dawn

      March 04, 2023 at 3:38 pm

      5 stars
      So flavorful and delicious

      Reply
      • Vegan Richa Support

        March 04, 2023 at 5:35 pm

        thank you, dawn!

        Reply
    9. Tanya Pickens

      February 17, 2023 at 3:59 pm

      5 stars
      So delicious and comforting!

      Reply
    10. Magdalena RausovĆ”

      February 17, 2023 at 9:45 am

      It looks very delicious, want to try to make it but I don’t have an Instant Pot. How I could do it? Thanks!

      Reply
      • Vegan Richa Support

        February 17, 2023 at 12:42 pm

        Hi Magdalena! Please refer to the recipe Notes section of the post for full steps to prepare this recipe on the stovetop. Enjoy!

        Reply
    11. Victoria

      January 24, 2023 at 3:06 pm

      5 stars
      Love this recipe.
      What is the reason for the cauliflower?

      Reply
      • Vegan Richa Support

        January 26, 2023 at 12:56 pm

        Cauliflower is a delicious and nutritious low carb substitution for mashed potatoes. Enjoy!

        Reply
    12. Kelly

      January 09, 2023 at 3:30 pm

      5 stars
      This is one of the most flavorful plant-based recipes I have ever tried! I used homemade veg broth instead of wine and I subbed coconut aminos for soy sauce, and it still came out amazing. Thank you for this wonderful recipe, I look forward to trying it with some white beans for extra protein.

      Reply
      • Vegan Richa Support

        January 11, 2023 at 3:03 pm

        Yummy!

        Reply
    13. Cristin Brescia

      January 04, 2023 at 5:37 pm

      5 stars
      This was delicious, perfect blend of flavors. I used Merlot. Thank you for another great recipe. In addition to the potato/cauli smash, I served with some quinoa cooked in veggie broth for a little extra protein. You must eat a lot less than my son and I because I doubled the recipe and it was 3 servings for us, but he’s 16.

      Reply
      • Vegan Richa Support

        January 06, 2023 at 12:12 pm

        Haha oh those teenagers will throw off all serving sizes! šŸ™‚ I’m very glad everyone enjoys the recipe.

        Reply
        • Valerie

          March 11, 2023 at 6:58 am

          5 stars
          I made this dish some years ago and it was delicious. I had to search for the recipe again and added it to my saved ones. Hubby and I are starting plantbase and this will definitely be on rotation!!

          Reply
          • Vegan Richa Support

            March 11, 2023 at 5:10 pm

            awesome!

            Reply
    14. Mary S

      January 01, 2023 at 4:17 pm

      5 stars
      I really appreciate that the Instant Pot recipes all include a stovetop option, because even if I wanted an Instant Pot I have absolutely no place to keep or store one. If your Instant Pot Cookbook recipes all have stovetop options, that that might just be my next purchase.

      Reply
    15. Carole

      December 23, 2022 at 1:24 pm

      I saw that you don’t recommend freezing. How many days will it keep in the fridge? Thanks! It’s delicious!

      Reply
      • Vegan Richa Support

        December 23, 2022 at 4:06 pm

        It will keep well for up to 3 or 4 days. Enjoy!

        Reply
    16. Susan

      December 22, 2022 at 3:52 am

      5 stars
      I tried this dish last night and it was absolutely delicious. Thank you!

      Reply
    17. Karen

      December 05, 2022 at 10:37 pm

      5 stars
      This was easy to make and tastes delicious!

      Reply
      • Vegan Richa Support

        December 07, 2022 at 11:31 am

        Thank you!

        Reply
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