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
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
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. 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.
Sam says
February 7, 2020 at 5:04 amWe are working to incorporate more vegetarian meals into our diet – this one will definitely be a staple! SO GOOD!
Sue says
February 15, 2020 at 12:13 amBeautiful dish. I added some cannelloni beans at the end. Will definitely make this one again!
Sandy says
February 15, 2020 at 12:08 pmThanks for a great recipe. Looked and tasted delicious! Cooked it for myself and I’m so glad that I get to have yummy leftovers for a couple of days. I’ll be making it again soon when my hubby gets back in town.
Ana says
February 16, 2020 at 9:33 amI made this exactly as written for the stovetop version. It was amazing! So easy, flavorful, and comforting! Thanks for the great recipe 🙂
Richa says
February 16, 2020 at 11:52 amyay
Karen says
February 17, 2020 at 5:46 pmFollowed the stove top version and loved it!!And non vegetarian/skeptical husband went back for seconds . Will make again!!
Destiny says
February 26, 2020 at 5:01 pmSuch a flavorful meal!
LTB says
February 18, 2020 at 7:55 pmmade for my family tonight and 5/5 ate it all up! I thought it was on the bland side, but i made it in my instant pot and am thinking that sautéing the onions and mushrooms on the stovetop would yield more flavor. I’ll probably add more olive oil next time around, too, for some extra healthy fat. Overall a great vegan comfort food meal!
Richa says
February 18, 2020 at 8:59 pmthe instant pot caramelizes onions and mushrooms under pressure if there is just enough liquid. if you doubled, tripled th recipe or there was more liquid, then the caramelization prob was affected. you can saute them in the pot a bit longer before adding other ingredients
A says
February 26, 2020 at 5:39 amDelicious. Doubled the potato/cauliflower mash and that felt like a better amount for the vegetable portion this makes .. but maybe we just really like mash =)
Nicole says
March 4, 2020 at 8:22 amMy husband liked it but really didn’t like the thyme…is there another spice you could recommended that I can substitute the thyme with? Thanks!
Richa says
March 7, 2020 at 6:11 pmRosemary or Oregano?
Bianca says
March 13, 2020 at 9:56 pmAbsolutely delicious Richa!
Your recipes are always so easy to read and follow. Thank you for another fantastic recipe!
I ended up leaving out the thyme and adding bay leaves and some rosemary while sticking to potato mash with cashew sauce mixed in 🙂
Annette says
March 14, 2020 at 5:44 pmThis was soooooo delicious!! I will be making it again in the near future. It was so satisfying, comfort food. Excellent.