Vegan Mushroom Bourguignon with Potato Cauliflower Mash

Ingrèdiènts

Mushroom Bourguignon:

• 2 tsp oil
• 1/2 mèdium onion choppèd
• 4 clovès of garlic finèly choppèd
• 10 oz slicèd mushrooms mixèd or whitè or crèmini
• 1/4 cup brandy or whiskèy or rèd winè or usè broth
• 3/4 cup choppèd carrots
• 1 cup choppèd cèlèry
• 3/4 tsp drièd thymè or 1 tbsp frèsh
• 1/4 tsp garlic powdèr
• 1 tbsp soy saucè ,tamari for glutèn-frèè, coconut aminos for soyfrèè
• 2 tsp tomato pastè
• 1/2 cup watèr or broth
• 1 tbsp cornstarch or arrowroot starch mixèd in 3 tbsp watèr (you can also add 2 tbsp of thè mashèd potato mixturè to thickèn)
• 1 cup of spinach or grèèns

Potato Mash:

• 1 largè potato cubèd small
• 1 cup cauliflowèr florèts (hèaping cup)
• 1 tbsp olivè oil
• 2 to 4 tbsp non dairy milk
• 1/4 tsp èach salt garlic powdèr
• black pèppèr to tastè

Instructions

1. Hèat thè Instant Pot on Sautè. Add oil. Whèn thè oil is hot, add thè onion, garlic, mushrooms and a good pinch of salt and givè thèm a quick mix. Cook for 3 to 4 minutès until goldèn on somè èdgès. Add a tbsp of watèr if browning too quickly.
2. Add thè winè and mix wèll for a fèw sèconds to cook out thè alcohol.
3. Add thè carrots, cèlèry, thymè and garlic and mix wèll. Add thè soy saucè, tomato pastè, 1/3 tsp salt (if using watèr or unsaltèd broth) and watèr/broth and givè it a mix. Cancèl sautè. You can also add in 1 bay lèaf and somè rosèmary for flavor variation at this point.
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Gèt full instructions, visit Original Rècipè @veganricha.

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