Mushroom Bourguignon with Potato Cauliflower Mash

Serves 3

Servings: 

Calories: 235kcal

Author: Vegan Richa

Ingredients

Mushroom Bourguignon:

• 2 tsp (2 tsp) oil
• 1/2 (0.5 ) medium onion chopped
• 4 cloves (4 cloves) of garlic finely chopped
• 10 oz (8 oz) sliced mushrooms mixed or white or cremini
• 1/4 cup (58.75 ml) brandy or whiskey or red wine or use broth
• 3/4 cup (75 g) chopped carrots
• 1 cup (101 g) chopped celery
• 3/4 tsp (0.75 tsp) dried thyme or 1 tbsp fresh
• 1/4 tsp (0.25 tsp) garlic powder
• 1 tbsp (1 tbsp) Coconut Aminos (or soy sauce but more sodium ,tamari for gluten-free)
• 2 tsp (2 tsp) tomato paste
• 1/2 cup (125 ml) water or broth
• 1 tbsp (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 (30 g) of spinach or greens

Potato Mash:

• 1 (1 ) large potato cubed small
• 1 cup (100 g) cauliflower florets (heaping cup)
• 1 tbsp (1 tbsp) olive oil
• 2 to 4 tbsp (NaN tbsp) non dairy milk
• 1/4 tsp (0.25 tsp) each salt garlic powder
• (NaN ) 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.

Vegan Mushroom Bourguignon with Potato Cauliflower Mash – Instant Pot

Servings: 3

Ingredients

Mushroom Bourguignon:

• 2 tsp (2 tsp) oil
• 1/2 (0.5 ) medium onion chopped
• 4 cloves (4 cloves) of garlic finely chopped
• 10 oz (8 oz) sliced mushrooms mixed or white or cremini
• 1/4 cup (58.75 ml) brandy or whiskey or red wine or use broth
• 3/4 cup (75 g) chopped carrots
• 1 cup (101 g) chopped celery
• 3/4 tsp (0.75 tsp) dried thyme or 1 tbsp fresh
• 1/4 tsp (0.25 tsp) garlic powder
• 1 tbsp (1 tbsp) coconut aminos (for low sodium) or soy sauce ,tamari for gluten-free
• 2 tsp (2 tsp) tomato paste
• 1/2 cup (125 ml) water or broth
• 1 tbsp (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 (30 g) of spinach or greens

Potato Mash:

• 1 (1 ) large potato cubed small
• 1 cup (100 g) cauliflower florets (heaping cup)
• 1 tbsp (1 tbsp) olive oil
• 2 to 4 tbsp (NaN tbsp) non dairy milk
• 1/4 tsp (0.25 tsp) each salt garlic powder
• (NaN ) 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.

Inspired by https://www.veganricha.com/2018/10/vegan-mushroom-bourguignon-instant-pot.html

Quinoa and Kale Cakes

INGREDIENTS

• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 large potato, steamed and mashed
• 1 cup kale, steamed and chopped
• 1 cup quinoa, cooked (2 cups of vegetable broth/1 cup of quinoa)
• 500 ml ( 1 pint ) vegetable stock
• 1/2 teaspoon black pepper
• 2 flaxseed eggs (2 tblspns flaxseed and 6 tblspns water)

INSTRUCTIONS

1. Cook the quinoa for about 10 minutes. Take off of the heat and cover with a lid allowing for the quinoa to soak up the rest of the liquid and become fluffy. If there is still a little liquid left, place on a low heat and cook until the liquid has evaporated. 

Leave to one side.

2. Fry the onions and garlic, with a pinch of salt, over a medium heat until the onions have softened and caramelized.

3. Put the onions into a bowl with the quinoa and all other ingredients and using your hands mash everything together well.

4. Form into 6 equal size cakes and press the cakes into the flour, shaking off any excess.

5. Fry in 2 batches of 3 cakes for 3-4 minutes on each side until golden brown. The cakes will soak up the oil so be sure not to use more than 2 tablespoons of oil per batch.

Inspired by 

http://www.theveganhousehold.com/mains/quinoa-and-kale-cakes/