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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
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!
More Instant Pot Recipes
- IP Mushroom Wild Rice Soup. GF
- IP Tikka Masala Simmer Sauce GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- IP Aloo Gobi GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- More Instant Pot Recipes!
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 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
Ingredients
Mushroom Bourguignon:
- 2 tsp oil
- 1/2 medium onion, chopped
- 4 cloves of garlic, finely chopped
- 10 oz sliced mushrooms, mixed or white or cremini
- 1/4 cup brandy or whiskey or red wine or use broth
- 3/4 cup chopped carrots
- 1 cup chopped celery
- 3/4 tsp dried thyme or 1 tbsp fresh
- 1/4 tsp garlic powder
- 1 tbsp soy sauce, ,tamari for gluten-free, coconut aminos for soyfree
- 2 tsp tomato paste
- 1/2 cup 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 of spinach or greens
Potato Mash:
- 1 large potato cubed small
- 1 cup 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
- 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: In a frying pan, sauté the onion and garlic with a good pinch of salt on medium high heat. When the onion turns translucent, add the carrots and bay leaf and cook for 2-3 minutes. Add the mushrooms, more salt, thyme, and red wine. Cover with a lid, and cook until the mushrooms are al dente. Make a space in the mushroom mixture, and add the tomato paste, soy sauce, and a little stock, then mix in the tomato paste. Then, add the cornstarch mixed with the remaining stock. Cook until thickened, and it is ready to serve.
Make your mashed potatoes, by boiling 12 to 14 mins or as you like. Mash and serve with the stew
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Nutrition
Calories: 235kcal, Carbohydrates: 24g, Protein: 7g, Fat: 8g, Saturated Fat: 0.1g, Sodium: 486mg, Potassium: 1022mg, Fiber: 5g, Sugar: 6g, Vitamin A: 6495IU, Vitamin C: 35.4mg, Calcium: 74mg, Iron: 3.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Absolutely perfect! Thank you Richa!
thanks!
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!
awesome!
Definitely a company worthy recipe! Yummy!!!
Delicious! Even my 13 year old loved it.
yay!
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 !!!
yay!! so glad you loved it!
I’ve made this three times already! So good!
yay
Thank you for your very flavorful recipe. We loved it! Jules✨
awesome! thanks!
Yum! I make this about once a week, usually don’t mash potatoes but just add in. Thank you for this recipe!
Do you think you could freeze this ? (not the potatoes/cauliflower, just the mushroom sauce)
yes that should work
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.
awesome!
Was it easy to make on the stovetop? I don’t have an instapot.
Yes its very easy, see “Notes” section for Stove top instructions.
Comfort food at its best. It’s a keeper.