Go Back
–+ servings

Easy Vegan Mushroom Bourguignon

E D
This Easy Vegan Mushroom Bourguignon uses mushrooms and veggies, it has loads of flavor and it's made in 1 Pot. This flavorsome stew is so comforting!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Course Main Course
Cuisine French
Servings 3
Calories 321 kcal

Ingredients
  

  • Mushroom Bourguignon:
  • 2 tsp olive oil
  • 1/2 medium onion chopped
  • 4 cloves of garlic finely chopped
  • 10 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 dried thyme or 1 tbsp fresh
  • 1/4 tsp garlic powder
  • 1 tbsp soy sauce tamari for gluten-free
  • 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:
  • 2 large potatoes cubed small sweet or regular both work
  • 1 cup 100 g cauliflower florets (heaping cup)
  • 1 tbsp olive oil
  • 2 to 4 tbsp non-dairy milk
  • 1/4 tsp each salt garlic powder
  • black pepper to taste

Instructions
 

  • Prepare the potatoes and cauliflower, then steam them or boil them. Drain them and leave them aside.
  • If using an instant pot:
  • 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.
  • 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.
  • To make it on the stove on a saucepan, follow the same method, but simply cover the saucepan with a lid and cook until the veggies are soft.
  • 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.

Nutrition

Calories: 321kcal
Keyword glutenfree, healthy, Mushroom Bourguignon, vegan
Tried this recipe?Let us know how it was!