Vegan Mushroom Bourguignon with Potato Cauliflower Mash
Ingr�di�nts
Mushroom Bourguignon:
- 2 tsp oil
- 1/2 m�dium onion chopp�d
- 4 clov�s of garlic fin�ly chopp�d
- 10 oz slic�d mushrooms mix�d or whit� or cr�mini
- 1/4 cup brandy or whisk�y or r�d win� or us� broth
- 3/4 cup chopp�d carrots
- 1 cup chopp�d c�l�ry
- 3/4 tsp dri�d thym� or 1 tbsp fr�sh
- 1/4 tsp garlic powd�r
- 1 tbsp soy sauc� ,tamari for glut�n-fr��, coconut aminos for soyfr��
- 2 tsp tomato past�
- 1/2 cup wat�r or broth
- 1 tbsp cornstarch or arrowroot starch mix�d in 3 tbsp wat�r (you can also add 2 tbsp of th� mash�d potato mixtur� to thick�n)
- 1 cup of spinach or gr��ns
Potato Mash:
- 1 larg� potato cub�d small
- 1 cup cauliflow�r flor�ts (h�aping cup)
- 1 tbsp oliv� oil
- 2 to 4 tbsp non dairy milk
- 1/4 tsp �ach salt garlic powd�r
- black p�pp�r to tast�
Instructions
- H�at th� Instant Pot on Saut�. Add oil. Wh�n th� oil is hot, add th� onion, garlic, mushrooms and a good pinch of salt and giv� th�m a quick mix. Cook for 3 to 4 minut�s until gold�n on som� �dg�s. Add a tbsp of wat�r if browning too quickly.
- Add th� win� and mix w�ll for a f�w s�conds to cook out th� alcohol.
- Add th� carrots, c�l�ry, thym� and garlic and mix w�ll. Add th� soy sauc�, tomato past�, 1/3 tsp salt (if using wat�r or unsalt�d broth) and wat�r/broth and giv� it a mix. Canc�l saut�. You can also add in 1 bay l�af and som� ros�mary for flavor variation at this point.
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G�t full instructions, visit Original R�cip� @
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