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

Vegan Mushroom Bourguignon with Potato Cauliflower Mash

Ingredients
Mushroom Bourguignon:
  1. 2 tsp oil
  2. 1/2 medium onion chopped
  3. 4 cloves of garlic finely chopped
  4. 10 oz sliced mushrooms mixed or white or cremini
  5. 1/4 cup brandy or whiskey or red wine or use broth
  6. 3/4 cup chopped carrots
  7. 1 cup chopped celery
  8. 3/4 tsp dried thyme or 1 tbsp fresh
  9. 1/4 tsp garlic powder
  10. 1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree
  11. 2 tsp tomato paste
  12. 1/2 cup water or broth
  13. 1 tbsp cornstarch or arrowroot starch mixed in 3 tbsp water (you can also add 2 tbsp of the mashed potato mixture to thicken)
  14. 1 cup of spinach or greens

Potato Mash:
  1. 1 large potato cubed small
  2. 1 cup cauliflower florets (heaping cup)
  3. 1 tbsp olive oil
  4. 2 to 4 tbsp non dairy milk
  5. 1/4 tsp each salt garlic powder
  6. 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.