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Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot

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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

More Instant Pot Recipes

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 110 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.

 



⭐️⭐️⭐️⭐️ 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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  2. 5 stars
    Outstanding. I made it on the stovetop, using 5 Oz of fresh Cremini and 1 Oz of dried mixed mushrooms. I used the broth from hydrating the mushrooms in place of vegetable broth.

    Reply

  7. 5 stars
    This is a FANTASTIC vegan recipe! I have been a serious, in-depth, creative cook for 40 years. THIS recipe has it! Congratulations Richa! Only changes made to a doubled recipe: replaced Soy sauce with Braggs aminos , minimal salt, & Nutritional Yeast in the mash. Used Swiss Chard, cooked chick peas. Thank you !!!

    Reply

  9. 5 stars
    This was really Good!! I must admit, I was very sceptical when I decided to make it. I’m vegan but my hubby is not so it’s really hard to find any vegan dishes that he likes. I made this exactly like the recipe but in the end added Fry’s meat free chunky strips that I had fried before and had it with straight up mash potatoes as hubby isn’t a cauliflower mash person. It was so tasty that my husband told me it’s by far his favorite vegan meal. Definitely a keeper! Thanks!

    Reply

  12. 5 stars
    So delicious and husband approved! Only change I made was using broth in place of oil. We will add this to our “favorites” list. Thank you!

    Reply

  13. 5 stars
    This was truly amazing. I didn’t bother putting cauliflower in the potatoes, but will another time. I added cooked red lentils to the potatoes as I was mashing them, for protein. I used Bragg’s aminos instead of tamari. This is a new staple in our home!

    Reply

  15. 5 stars
    Did this on a stovetop and it came out soooo nicely. Amped up the garlic powder, salt, and pepper for the mash. Will use a little less broth, a few more mushrooms, and cook the carrots and celery a little longer. Easy tweaks, this recipe is so delicious!

    Reply

  17. 5 stars
    Made this tonight and couldn’t be happier.
    Put it over polenta just because it was a little easier after a long day at work.
    My husband and son liked it too. Thanks
    For another delicious recipe!!

    Reply

  19. 5 stars
    I made this for my husband and I, and I must say it was gorgeous, very tasty Will definitely be making this again, thank you.

    Reply

  20. 5 stars
    This recipe was so delicious! Will definitely be making it again. I recently got a pressure cooker and haven’t experimented too much with it yet and this recipe was super easy to follow. Thanks! Going to check out your other recipes as well 😀

    Reply

  24. 5 stars
    I am adding this to my Favorites. When my husband says you need to make that again soon, You know it’s a winner! We Loved it. Thank you

    Reply

  25. Good! Made without an instant pot or potato masher.
    Used 16 Oz mushrooms, because that’s what I bought.
    Thank you, Richa!

    Reply

  26. 5 stars
    Dearest Richa,

    For years I have been making many of your delicious recipes both from the blog and both your books.

    I kinda feel i may be one of your biggest fans tbh but I know I’m just one of your many, many cause you’re just that good.

    I wanted to simply THANK YOU for sharing your genius and true talent for cooking in such a generous manner. You’ve basically taught me how to cook but more importantly i find it mind boggling how ALL YOUR RECIPES ARE AMAZING.

    You just never dissapoint. Like ever. How is that even possible?

    I don’t know. But what i do know for sure is this:

    Talent such as yours is extremely rare, and it’s also truly inspiring.

    Thank you so much for your awesomeness.

    your forever fan,
    marisol

    Reply

    • Thank you for this wonderful note Marisol! I am so happy to hear that you’ve tried so many recipes and have loved all of them!
      Thank you once again! and hope to keep seeing you cooking from the blog and books!

      Reply

  29. Well, you had me at “This is how one should be introduced to mushrooms”! I have been vegan WFPB for exactly 10 months and really want to like mushrooms and so I want to make this. Please let me know what is best for flavor … wine, brandy or whiskey?

    Reply

  34. 5 stars
    This is on my ‘best things I’ve ever made’ list! I added Lentils fir more protein and cut out much of the oil to make it even more WFPB. I’ve been raving about it!

    Reply

  38. 5 stars
    Tasty and filling! Did stovetop. Will increase/double the quantity ofmushrooms next time and cook the carrots and celery a bit longer. Looking forward to trying more recipes!

    Reply

  41. Is there a steamer basket you recommend? And does the steamer just rest on top of the food beneath it, or is it somehow raised above the food? Thank you.

    Reply

  44. 5 stars
    I made this tonight and it was sooo amazing. I used just potatoes but either way it was great and will definitely be making again.

    Reply

  45. 5 stars
    This has so much flavor!
    I made this on my stovetop since I didn’t want to drag my instant pot from the back of my
    cupboard 😁.
    I used peppers instead of celery. Sautéed onion, Peppers and carrots in frying pan and added garlic at the end. I put that aside and then sautéed the mushrooms. I wanted to brown everything.
    I put sauce ingredients in saucepan (doubled it) and added the veggies.
    The mashed potatoes and cauliflower worked so well with it.
    Thank you for this delicious recipe!

    Reply

  49. I would love to make this recipe over the weekend. One q- What do you recommend to replace the alcohol? I’m pregnant and need to avoid.

    Reply
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