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
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!
More Instant Pot Recipes
- IP Mushroom Wild Rice Soup. GF
- IP Tikka Masala Simmer Sauce GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- IP Aloo Gobi GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- More Instant Pot Recipes!
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 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
Servings: 3
Calories: 235kcal
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.
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!
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.
Kathleen
Fabulous recipe I make again and again!
Vegan Richa Support
Yay!
Jazmin
I saw this recipe on social media, and wanted to make it. Well I finally made it today! I was worried about my husband, as he is a little picky about veg dishes, to my surprise he loved it more than I did (there was a flavour that was kind of strong for me) I messed up the recipe as I put 2 tbsp of tomato paste instead of 2 tsp, so I will definitely try again with the right amount of tomato paste. I also used brandy maybe next time I will use broth or wine.
Thank you for sharing, I will look for other recipes on your website.
Vegan Richa Support
awesome, thank you for your interest
Julie
Made this on the stove top as i don’t have a pressure cooker. Super easy and absolutely delicious! Thank you.
Vegan Richa Support
hooray!
Susan
Sounds scrumptious!!!! Gonna try !!!
Vegan Richa Support
I hope that you love it!
Pauline
I only had about 1/3rd of required mushrooms so made up the difference with zucchini & pumpkin, also for the mash I replaced milk with sour cream, (making it vegetarian not vegan),it was delicious, next time I’ll use more mushrooms which will be even better.
Sherry
Thanks for such a yummy recipe! Don’t miss the meat at all.
Vegan Richa Support
glad you loved it!
Kirsten
This was very good! I used vegetable broth in place of wine and it still turned out great. I could have eaten the potato and cauliflower mash on its own it was so delicious. Highly recommend!
Vegan Richa Support
Awesome ! thank you
LuAnn Arnson
I have made this multiple times and each time it is absolutely fabulous. I switch up my mushrooms , using field, portabella, and always make extra for leftovers. I have a side of grilled tofu to add protein.
Vegan Richa Support
Variety is the spice of life
Noor
My first dish from this blog and I loved it! Served it over a bed of garlic herb mashed potatoes.
Can’t wait to try more recipes from you
Vegan Richa Support
❤️❤️❤️❤️
Barb
I’m not a cook, my husband does most of it. I made this Mushroom Bourguignon, it was easy to do, my first pot-in-pot experience. The best part – it was incredibly delicious. We put this on our list of favorite dishes. Enjoy!
Vegan Richa Support
Great news! thanks Barb
Rebecca
Another hit with the family! Made this on the stove top with mixed mushrooms. So delicious. I wanted to serve over mash, but kiddo wanted pasta. Will make again!
Vegan Richa Support
yay! maybe next time with 🍝 pasta
Mary
Hello,
I am wondering if this recipe would freeze well.
Vegan Richa Support
not the best it will change the texture but you could…
Jennifer
This recipe was amazing! I subbed the celery for a red bell pepper and the slight sweetness from it meshed really well with the rest of the recipe. Also did a whole head of cauliflower instead of the potato and it came out well also. Thank you for the recipe! Very delicious
Vegan Richa Support
yay!
Carrie
Easy and delicious! Two thumbs up!
Vegan Richa Support
hooray!!
Clarice
My new favorite recipe and the first one from your site. The flavors are perfect, it’s comforting and filling, and easy! This will certainly be a staple and I can’t wait to try more of your creations! Thank you!!
Vegan Richa Support
welcome Clarice ❤️❤️
Radka
Very tasty and yummy, will definitely do it again! Thank you for such amazing recipes!
Vegan Richa Support
thank you Radka
Jane Crowley
I’ve made this many times and it is one of the best recipes ever!!!
Richa
Yay!
Yulia
Tons of flavor! Doubled the recipe and did it over the stove. Family loved it. Thank you!
Vegan Richa Support
awesome Yulia, great to hear
Kim
Excellent recipe! Both my husband and I always enjoy it!
Vegan Richa Support
Awesome!! Do leave a rating too if you feel so!
Celeste
Absolutely loved this recipe!!! So full of flavor- the potato/cauliflower mash was delicious!
Love your recipes-
Vegan Richa Support
Awesome
Randy
Just another fabulous recipe from Veganricha that will go into my heavy rotation. I got an Instant Pot about a month ago and I look for recipes constantly.
This is only one of many from Richa that my wife and I have loved. It is not too spicy and it is nice to take a break from all the spicy recipes that we have been trying. I used Lion’s Mane and Oyster Mushrooms for this recipe and they lent a meatiness to it that I’m sure meat eaters can embrace. I used red wine not whiskey. I doubled the recipe and that worked out well. We have lunch tomorrow, yeah!
Thank you.
Vegan Richa Support
you’re too kind
Esha
Do you think this would keep well if I make it one day ahead?
Vegan Richa Support
one day – sure thing
Judy Skaer
I made the dish tonight and doubled the recipe as many suggested. My carnivore loved it, as did we (plant based). I omitted the oil and added a touch more red wine and tomato paste for a little more depth. It was divine!
EOB
My daughter has decided to switch to a vegetarian diet and I have been struggling to find meals all will enjoy. This one is a winner! Thank you.
Vegan Richa Support
I”m glad that you found me !
Debbi
So happy cooler days are here as this is a perfect autumn dish. Everyone loves it, even meat eaters, so it is great for entertaining. Don’t know what I could add that others haven’t already said. Thank you for making meal planning so effortless and tasty.
DeeP
Super delish with a hearty flavor! It’s hard to believe there’s no beef involved. I doubled this recipe for four people with leftovers. Fall has arrived so this was a perfect dish for the season. Using the IP makes it super simple. I don’t have a decent steamer for my IP so I easily and quickly steamed the potato/cauli on the stovetop. I’ll be keeping the potato mash recipe for other meals – it was yummy! While eating this I was craving Japanese sweet potatoes, so next time, I’ll probably steam those to have along with this savory dish.
This recipe is now officially one of my family’s favorites, so it’s going in my recipe binder! Thank you!
Vegan Richa Support
interesting craving! thta’s great
Crystal
For the mushrooms, is it 10 or 8oz? Sorry for the silly question, I just don’t know why the two amounts 🙈
Thanks
DeeP
It’s such a forgiving recipe, I think you could go with either, whichever is easier to find in the grocery store. I went with 8 and it was fine.
Erin
This was delicious! I am familiar with a lot of your yummy recipes and I’ll add this savory one to the list of regulars. I ran into a snag because I didn’t read through the recipe before I started cooking – somehow I’ve lost my steamer so I had to improvise (three giant balls of foil with a small container for the potato/cauliflower sitting on top). It worked great and I’ll be purchasing a proper IP steamer basket before I make this one again!
Brenda
This recipe is good butndidnt make enough. Next time I will make for “10” for 3 of us so we can also have for another night.
Vegan Richa Support
i hear that often! thank you
Rebecca Bond
Delicious and easy!
Suzanne Doyle
Wow it was the best vegan recipe I’ve tried yet!!!!
Super tasty, basic ingredients and only 10 minutes in the instant pot.. I will be including this recipe in my repertoire. Thanks
Vegan Richa Support
Awesome!! Do leave a rating too!
Sarah
Is there a way to do this in a crockpot?
Vegan Richa Support
yes, I like this advice: https://mycrazygoodlife.com/convert-instant-pot-recipes-crockpot/
Alice
This was so yum! I used 400g of mushrooms, 4 sticks of celery, 2 carrots, more like 2 cups of water, a cup of wine, and I cooked it in a crueset instead of a slow cooker. I boiled the potatoes (did 6 small ones) and no cauli. So delicious, 10/10. We cook vegetarian but always looking for vegan recipes to add to the rotation!
Vegan Richa Support
sounds perfect!
Do leave a rating too if you wish!
Jenn
This is hands down one of my most favorite recipes/meals. I make this regularly during the cooler months and we rarely have leftovers. This meal is so warm, filling, and comforting. It’s a hot 90 degree day here, but I couldn’t resist making a big pot of this “yumminess “.
Vegan Richa Support
hot pot for a hot day!
Kristine
Delish. Definitely adding to my rotation. Only complaint is it didn’t make more! Will be doubling in future for family of three.
Vegan Richa Support
perfect – I hear that quite a bit
krs
that was some very flavourful vegan dish. Thank you so much. easy and quick and for a very hungry me it was only a serving and half lol. but loved the balance of flavours, i used iyster and maitake mushrooms for this today and 2 medoum sized potatoes. Also added some ancho chilly broth for more spice.
Vegan Richa Support
Maitakes and anchos sounds tasty
Linda N
I love this recipe!
Vegan Richa Support
Thank you so much
Johanna
So very delicious! Comforting and rich, but not too heavy.
Krista Love
Love this! My whole family thought it was yummy, it will be in our dinner rotation for sure!
Janet
This looks amazing! I don’t know how you keep coming up with more amazing dishes each week!
Fran Stowe
Another big hit here, delicious! Will be repeating this for sure….
Vegan Richa Support
good to hear, thankyou