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Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot

October 13, 2018 By Richa 266 Comments

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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

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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4.98 from 108 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 mins
Cook Time20 mins
Total Time30 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. 
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.

 

Filed Under: gluten free, holiday, Instant Pot, main course, popular Tagged With: vegan, video



⭐️⭐️⭐️⭐️ 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. Sam says

    February 7, 2020 at 5:04 am

    5 stars
    We are working to incorporate more vegetarian meals into our diet – this one will definitely be a staple! SO GOOD!

    Reply
  2. Sue says

    February 15, 2020 at 12:13 am

    5 stars
    Beautiful dish. I added some cannelloni beans at the end. Will definitely make this one again!

    Reply
  3. Sandy says

    February 15, 2020 at 12:08 pm

    5 stars
    Thanks 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.

    Reply
  4. Ana says

    February 16, 2020 at 9:33 am

    5 stars
    I made this exactly as written for the stovetop version. It was amazing! So easy, flavorful, and comforting! Thanks for the great recipe 🙂

    Reply
    • Richa says

      February 16, 2020 at 11:52 am

      yay

      Reply
  5. Karen says

    February 17, 2020 at 5:46 pm

    5 stars
    Followed the stove top version and loved it!!And non vegetarian/skeptical husband went back for seconds . Will make again!!

    Reply
    • Destiny says

      February 26, 2020 at 5:01 pm

      5 stars
      Such a flavorful meal!

      Reply
  6. LTB says

    February 18, 2020 at 7:55 pm

    4 stars
    made 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!

    Reply
    • Richa says

      February 18, 2020 at 8:59 pm

      the 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

      Reply
  7. A says

    February 26, 2020 at 5:39 am

    5 stars
    Delicious. 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 =)

    Reply
  8. Nicole says

    March 4, 2020 at 8:22 am

    4 stars
    My 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!

    Reply
    • Richa says

      March 7, 2020 at 6:11 pm

      Rosemary or Oregano?

      Reply
  9. Bianca says

    March 13, 2020 at 9:56 pm

    5 stars
    Absolutely 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 🙂

    Reply
  10. Annette says

    March 14, 2020 at 5:44 pm

    5 stars
    This was soooooo delicious!! I will be making it again in the near future. It was so satisfying, comfort food. Excellent.

    Reply
  11. Alison Robertson says

    April 6, 2020 at 1:51 am

    5 stars
    I almost never write reviews but this recipe is amongst the best I’ve tried since going vegan nearly three years ago. Whole family of meat eaters also loved it and it’s now been shared widely with family and friends!

    Reply
    • Richa says

      April 6, 2020 at 12:38 pm

      awesome!

      Reply
  12. Lisa says

    April 10, 2020 at 2:42 pm

    Absolutely delicious and easy to make!! I made the stove top version and used red wine -hubby and kids loved it!!! Thank you!!

    Reply
  13. Kelli says

    April 12, 2020 at 7:56 am

    How long do I cook this if I double the recipe?

    Reply
    • Richa says

      April 12, 2020 at 10:57 am

      Cooking time remains the same for IP

      Reply
  14. Alain Chabot-Denis says

    April 13, 2020 at 1:58 pm

    Hello!

    Thank you for this lovely recipe.

    What do you do if you don’t have a steamer basket in your Instapot?

    Thank you

    Reply
    • Richa says

      April 13, 2020 at 4:35 pm

      you can boil the veggies seaprately and mash

      Reply
      • Alajn says

        April 14, 2020 at 4:44 pm

        Thank you. I steamed them separately and it came out delicious.

        Thank you for the great recipes and all the effort you put in this.

        Reply
  15. Annie says

    April 19, 2020 at 8:20 pm

    4 stars
    For three people this recipe definitely needs to be doubled. It’s delicious! We ate it all. Wished we had leftovers. Red wine was used instead of brandy. We were wondering if using brandy would have made it more flavorful?

    Reply
    • Vegan Richa Support says

      April 21, 2020 at 9:51 pm

      Brandy would impart a different flavour than red wine but whatever you have on hand is just fine. – maybe something to try next time.

      Reply
  16. Patsy says

    April 22, 2020 at 2:57 am

    Can you freeze it??

    Reply
    • Vegan Richa Support says

      April 24, 2020 at 10:57 am

      Yes, it may change the texture a bit when you thaw it out but the taste will be the same.

      Reply
  17. Nicole Milsap says

    April 22, 2020 at 5:09 pm

    5 stars
    Yum!!! This so good and hardy, exactly what I needed!

    Reply
    • Vegan Richa Support says

      April 24, 2020 at 10:47 am

      I’m so glad!

      Reply
  18. Kym says

    May 2, 2020 at 5:11 am

    5 stars
    Loved this! I don’t have a pressure cooker so I baked it in my trusty Corning ware casserole dish in the oven on 220C and after adding the thickener I reduced the temperature to 180C. Delicious and I’ll definitely make this again 🙏🏻💖

    Reply
    • Vegan Richa Support says

      May 2, 2020 at 11:23 am

      Classic corning ware! Love it! Thank you for the info!

      Reply
  19. Jeanne Alexander says

    June 14, 2020 at 7:06 pm

    Do you have a substitute suggestion if you don’t like mushrooms? The rest of the dish looks really good.

    Reply
    • Vegan Richa Support says

      June 15, 2020 at 2:03 pm

      eggplant has a similar texture

      Reply
  20. Lisa says

    June 28, 2020 at 3:04 pm

    5 stars
    Love this recipe ! It’s delicious!

    Reply
    • Vegan Richa Support says

      June 29, 2020 at 8:16 am

      Winner!

      Reply
  21. Joan says

    July 16, 2020 at 12:45 pm

    Would non-alcohol wine work?

    Reply
    • Vegan Richa Support says

      July 16, 2020 at 12:50 pm

      Yes! is still has the flavour.

      Reply
      • Joan says

        July 16, 2020 at 1:40 pm

        Thank you, I will try it!

        Reply
  22. Priya Swaminathan says

    July 23, 2020 at 8:13 pm

    5 stars
    I loved it. I make a vegan shepherd’s pie with mushroom gravy that’s similar yet different. Both my 4 year old and I enjoyed this version.

    Reply
    • Vegan Richa Support says

      July 24, 2020 at 7:52 am

      Awesome! So glad! 🙂

      Reply
  23. Catriona says

    July 28, 2020 at 2:57 am

    5 stars
    Loved this. Used my pressure cooker and it’s steamer. Great to cook the mushrooms and the mash together. Plan to have the bourguignon with polenta. Plan to have it regularly!

    Reply
    • Vegan Richa Support says

      July 28, 2020 at 8:13 pm

      sounds like an excellent plan. thank you

      Reply
  24. Abby says

    July 28, 2020 at 3:54 pm

    5 stars
    Delicious! I had to add some extra red wine and garlic powder for taste at the end but it was scrumptious 🙂

    Reply
  25. Christina Wingfield says

    August 7, 2020 at 10:49 am

    5 stars
    Loved this recipe in our new instant pot. This blog is my favourite go too!!

    Reply
    • Vegan Richa Support says

      August 8, 2020 at 2:36 pm

      awesome!! thanks

      Reply
  26. vendela says

    August 12, 2020 at 5:15 am

    Looks so good! Can’t wait to try it

    Reply
    • Vegan Richa Support says

      August 12, 2020 at 2:18 pm

      yay! go for it

      Reply
  27. Chet says

    August 25, 2020 at 6:37 pm

    5 stars
    My family loves this meal!!! It was a quick fix…. I didnt have potatoes so I used polenta. I will be make this apart of my meatless menu!!

    Reply
    • Vegan Richa Support says

      August 25, 2020 at 8:00 pm

      perfect – thank you Chet. Polenta – good idea

      Reply
  28. Jaya says

    September 12, 2020 at 2:52 pm

    5 stars
    Thank you for the recipe! It had a beautiful and pleasing taste! I would definitely make it account, especially because it was so healthy considering it had SO many vegetables (like celery, carrot, spinach). My taste buds lived it AND it nourished my body <3

    Reply
    • Vegan Richa Support says

      September 13, 2020 at 5:22 pm

      Perfect on many levels! Thank you

      Reply
  29. Eileen Nolan says

    October 9, 2020 at 8:49 am

    5 stars
    Full of flavour, even though I didn’t have any celery.

    Reply
  30. Sarah says

    October 11, 2020 at 11:57 am

    5 stars
    This was so tasty! So hearty and comforting- perfect for a cold winter’s night. We had this portion between 2 and it was perfect portion size for dinner! Thanks again richa

    Reply
  31. Pamela says

    October 18, 2020 at 10:22 am

    5 stars
    This was a big hit with the family. Just delicious! Thanks .

    Reply
  32. Marcella says

    October 18, 2020 at 4:40 pm

    Delicious! Even my meat eating, mushroom hating husband loved it. Opted for the wine and addition of bay leaf. Would make this again.

    Reply
    • Richa says

      October 18, 2020 at 9:04 pm

      Awesome

      Reply
  33. Cathy says

    October 22, 2020 at 7:10 am

    5 stars
    Absolutely delicious meal, will be a regular in our house. I have an instant pot but I decided to make it in two pots today😋

    Thank you for sharing. 🙏

    Reply
    • Vegan Richa Support says

      October 22, 2020 at 1:03 pm

      thank YOU for sharing Cathy!

      Reply
  34. Kaili says

    November 1, 2020 at 3:48 pm

    5 stars
    Great flavor. I substituted TVP for mushrooms and it worked well.

    Reply
  35. Jackie Whelpley says

    November 2, 2020 at 2:20 pm

    5 stars
    This is a winner. My daughter who is a VERY picky eater went back for seconds!

    Reply
  36. Christina says

    November 7, 2020 at 7:40 am

    5 stars
    Can you make this in a crock pot? If so, would it be made the same and cooked on low??

    Reply
    • Vegan Richa Support says

      November 8, 2020 at 5:41 pm

      sure thing! if it has a sautee feature use that and it will take longer than the Instant Pot with the pressure cook feature

      Reply
  37. Wendy Pedersen says

    November 7, 2020 at 3:32 pm

    5 stars
    Made this for dinner tonight and it was so very satisfying! I left out the oil and salt and it was still amazing!

    Reply
    • Vegan Richa Support says

      November 8, 2020 at 5:57 pm

      thanks for the info! and rating =). 🌟

      Reply
  38. HEATHER says

    November 15, 2020 at 7:02 pm

    5 stars
    Delicious! My meat eating hubby ate 2 bowls.

    Reply
  39. Laurie says

    November 16, 2020 at 9:07 am

    5 stars
    Love this recipe! I’ve made it as is for holiday meals and everyone loves it. Also made it into a vegan shepherds pie for dinner last night by adding a can of lentils and putting the potato mash on top and baking for 20 minutes. It was filling and delicious 😋

    Reply
    • Vegan Richa Support says

      November 17, 2020 at 1:27 pm

      super!!! oh – good idea for the next day

      Reply
  40. Claire G says

    November 27, 2020 at 3:53 am

    5 stars
    I made a triple batch for Thanksgiving (I had to drop off meals for a few people and wanted extras) so I cooked the mushrooms stovetop, but every thing else in IP then added to the mushooms to finish – it was delicious and a HUGE hit with all! Thank you so much for the great and easy to follow recipe!

    Reply
    • Richa says

      November 27, 2020 at 11:55 am

      That’s amazing!

      Reply
  41. Annie Wiese says

    December 2, 2020 at 3:53 pm

    5 stars
    Excellent flavor. Rich and beefy (w/o meat)! Increased the recipe for leftovers which I served on Fusilli pasta.

    Reply
  42. Amira says

    December 8, 2020 at 6:37 pm

    Cant wait to try this out! If I don’t drink alcohol, what can I substitute for the brand/wine ?

    Reply
    • Richa says

      December 8, 2020 at 9:27 pm

      Veggie broth

      Reply
  43. Bess German says

    December 20, 2020 at 2:38 pm

    5 stars
    I’ve made this several times now fairly close to recipe. Soooo good.

    Reply
    • Vegan Richa Support says

      December 22, 2020 at 12:29 pm

      awesome!!! thank you

      Reply
  44. Becky says

    December 31, 2020 at 3:33 am

    5 stars
    I doubled the recipe so we could have leftovers. I thought the recipe was flavorful and rich. I am new to using the instant pot, so this was my first try at making a meal in it. Easy ! and I will definitely make this again! Served over the mashed potato/cauliflower. My husband said the mashed potatoes were good ( he didn’t know there was cauliflower in it ). I did add a little butter to them.

    Reply
    • Vegan Richa Support says

      December 31, 2020 at 10:38 am

      sounds great! i’m glad that you enjoyed

      Reply
  45. Julie says

    January 3, 2021 at 11:45 am

    5 stars
    I doubled and made on the stovetop. It was absolutely delicious!

    Reply
  46. Terri says

    January 11, 2021 at 4:11 pm

    5 stars
    Love, love, love this meal! I use stovetop method vice my Instant Pot and I leave out the spinach/greens. I like to serve with fresh haricots verts on the side.

    Reply
    • Vegan Richa Support says

      January 12, 2021 at 9:14 am

      Excellent – more greens are always good

      Reply
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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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