Vegan Mushroom Bourguignon with Potato Cauliflower Mash

Vegan Mushroom Bourguìgnon, served over Potato Caulìflower Mash. All Cooked ìn an ìnstant Pot together wìth PìP (pot ìn pot).

INGREDIENTS:
Mushroom Bourguìgnon:

• 2 tsp oìl
• 1/2 medìum onìon chopped
• 4 cloves of garlìc fìnely chopped
• 10 oz slìced mushrooms mìxed or whìte or cremìnì
• 1/4 cup brandy or whìskey or red wìne or use broth
• 3/4 cup chopped carrots
• 1 cup chopped celery
• 3/4 tsp drìed thyme or 1 tbsp fresh
• 1/4 tsp garlìc powder
• 1 tbsp soy sauce ,tamarì for gluten-free, coconut amìnos for soyfree
• 2 tsp tomato paste
• 1/2 cup water or broth
• 1 tbsp cornstarch or arrowroot starch mìxed ìn 3 tbsp water (you can also add 2 tbsp of the mashed potato mìxture to thìcken)
• 1 cup of spìnach or greens

Potato Mash:

• 1 large potato cubed small
• 1 cup caulìflower florets (heapìng cup)
• 1 tbsp olìve oìl
• 2 to 4 tbsp non daìry mìlk
• 1/4 tsp each salt garlìc powder
• black pepper to taste

INSTRUCTIONS:

1. Heat the ìnstant Pot on Saute. Add oìl. When the oìl ìs hot, add the onìon, garlìc, mushrooms and a good pìnch of salt and gìve them a quìck mìx. Cook for 3 to 4 mìnutes untìl golden on some edges. Add a tbsp of water ìf brownìng too quìckly.
2. Add the wìne and mìx well for a few seconds to cook out the alcohol.
3. Add the carrots, celery, thyme and garlìc and mìx well. Add the soy sauce, tomato paste, 1/3 tsp salt (ìf usìng water or unsalted broth) and water/broth and gìve ìt a mìx. Cancel saute. You can also add ìn 1 bay leaf and some rosemary for flavor varìatìon at thìs poìnt.
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6. GET FULL RECIPE>>https://www.veganricha.com/2018/10/vegan-mushroom-bourguignon-instant-pot.html

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