VEGAN MUSHROOM BOURGUIGNON WITH POTATO CAULIFLOWER MASH

VEGAN MUSHROOM BOURGUIGNON WITH POTATO CAULIFLOWER MASH

Bourguignon is a French recipe traditionally made with beef and it’s called Beef bourguignon or boeuf bourguignon. However, in order to make this recipe vegan I replaced the red meat (beef) with mushrooms. They are a great alternative to meat thanks to their flavor and texture. Furthermore, you can use a great variety of mushrooms for this recipe and you can combine them too; such as cremini, Portobello mushrooms cap, porcini, shitake, or even canned cooked mushrooms.

In fact, this delicious and comforting vegan mushroom bourguignon with potato cauliflower mash is great for vegan cooking. This warm and filling recipe is ideal for a main dish at Christmas dinner, Thanksgiving, or a lovely Sunday meal. Furthermore, this recipe proves that you can make a plant-based meal full of flavor, nutritious and healthy too.

SEASONING FOR BOURGUIGNON

One of the main seasoning ingredients for this recipe is fresh thyme; however, I’m not a big fan of this herb and I use it from time to time. Therefore, is not included in this recipe but I added it to the following seasoning list. This is because, as I did when I replaced the meat, you can adjust the seasoning to your liking.

  • Fresh herbs; such as fresh thyme, fresh parsley, and chopped chives.
  • Black pepper/white pepper (freshly ground).
  • Smoked paprika.
  • Onion powder.
Warm, filling, and comforting vegan mushroom bourguignon with potato cauliflower mash made of delicious and healthy ingredients. Enjoy this hearty meal today!

MORE INGREDIENTS FOR BOURGUIGNON

This is a really popular meal in our home and I love cooking great mushrooms. Additionally, you can add other healthy and nutritious vegetables when making this recipe; for example, you can add spinach.

  • Baby kale.
  • Onions; such as shallots, pearl onions, green onions/spring onions, etc.
  • Root vegetables; for example parsnip, Chantenay carrots, and potatoes.
  • Leek.
  • Peppers: red, yellow, or green.
  • Eggplant/aubergine.
  • Cooked lentils.
  • Cooked beans; such as garbanzos, cooked white beans, canned beans, etc.

WHAT TO SERVE VEGAN BOURGUIGNON WITH?

Although I served this hearty vegan recipe with potato cauliflower mash, you can also make this recipe with other delicious options. If you want more ideas on what to do with this dish, check out some of the options listed here.

  • Rice: white rice, cauliflower rice, brown rice, wild rice, basmati rice, jasmine rice, etc.
  • Vegetable mash: sweet potato, pumpkin, butternut squash, and champ.
  • Pasta: semolina, gluten-free pasta, garbanzo beans pasta, green peas pasta, etc.
  • Others: polenta.
Warm, filling, and comforting vegan mushroom bourguignon with potato cauliflower mash made of delicious and healthy ingredients. Enjoy this hearty meal today!

THIS RECIPE GOES WELL WITH:

VEGAN  MUSHROOM BOURGUIGNON WITH POTATO CAULIFLOR MASH

VEGAN MUSHROOM BOURGUIGNON WITH POTATO CAULIFLOR MASH

Yield: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Warm, filling, and comforting vegan mushroom bourguignon with potato cauliflower mash made of delicious and healthy ingredients. Enjoy this hearty meal today!

Ingredients

vegan mushroom bourguignon

  • 2 Yellow onions.
  • 100 gr. of Carrots.
  • 2 Tbsp. of Olive oil.
  • 2 Garlic cloves.
  • 80 gr. of Frozen peas.
  • 150 gr. of Mushrooms.
  • 50 ml. of Vegan red wine*.
  • 1 Tsp. of Soy sauce**.
  • 1 Tbsp. of Tomato paste.
  • 200 ml. of Vegetable broth.
  • 2 Tsp. of Cornstarch.
  • 2 Tbsp. of Water.
  • 1 Tsp. of Paprika.
  • 1 Tsp. of Parsley.
  • ½ Tsp. of Garlic powder.
  • ½ Tsp. of Himalayan salts.

potato cauliflower mash

  • 350 gr. of Cauliflower.
  • 550 gr. of Potatoes.
  • 1 Tbsp. of Vegan butter.
  • 80 ml. of Canned coconut milk (non dairy milk).
  • ½ Tsp. of Ground nutmeg.
  • ½ Tsp. of Himalayan salt.

Instructions

VEGAN MUSHROOM BOURGUIGNON

  1. Peel and dice the onions and the carrots. Cook them with 2 tbsp. of olive oil in a preheated pot at medium heat (if you want to make this recipe oil-free replace the olive oil with vegetable stock).
  2. Peel and dice the garlic cloves and add them to the pot. Stir well.
  3. Then, add 80 gr. of frozen peas and 150 gr of diced mushrooms.
  4. Pour 50 ml. of Vegan red wine*, 1 Tsp. of soy sauce**, 1 tbsp. of tomato paste, and 200 ml. of vegetable broth. Stir well and then keep stirring occasionally.
  5. In a small bowl add 2 tsp. of corn-starch, 2 tbsp. of water, and mix well. Pour the cornstarch mixture into the pot, bring to a boil to thicken, and stir well.
  6. If you want a more fluid consistency of your vegan mushroom bourguignon, then add more vegetable stock you can adapt this depending on the preferred consistency you want to get.
  7. Season to taste with: paprika, parsley, garlic powder, and Himalayan salts. Stir well and adjust the seasoning if necessary.
  8. Cook your vegan mushroom bourguignon until you get a rich mushroom mixture and the vegetables are cooked.

POTATO CAULIFLOWER MASH

  1. Peel and cut the potatoes into cubes. Then clean and remove any cauliflower leaves and cut them into cubes too.
  2. Place the cubed potato and the cubed cauliflower in a steamer basket. Steam them for around 25 minutes. If you want to speed up this you can also use a pressure cooker. Bear in mind that pressure cook time should be less than steaming the potatoes and cauliflower. Make sure you follow the instructions for the pressure cooking you are using.
  3. Once the potatoes and cauliflower are soft and tender transfer the steamed potato and cauliflower to a bowl and coarsely mash them and make a mash roughly.
  4. Add the non-dairy milk and keep mixing until you get a mashed potato mixture.
  5. Season to taste with salt and ground nutmeg.

ASSEMBLE

Serve this delicious recipe warm on a plate. First, add the potato cauliflower mash and then pour the vegan mushroom bourguignon. If you wish you can place the potato cauliflower mash layered.

Notes

*Not all red wines are vegan, make sure you check the label.

**For Gluten-free options, always remember to check the label.

I you don't have cornstarch you can also use arrowroot starch mixed with water.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 354Total Fat 15gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 9gCholesterol 0mgSodium 665mgCarbohydrates 49gFiber 9gSugar 9gProtein 9g

The Nutritional values presented on this table are only estimates. The values can also vary depending on the cooking method, ingredients, product brands etc. This data was provided and calculated by Nutritionix.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

MORE RECIPES WITH MUSHROOMS

YOU MIGHT ALSO LIKE…

MUSHROOM SOUP WITH COCONUT CREAM

This deliciously warm & homemade mushroom soup with coconut milk recipe is easy to make with few ingredients. Try this vegan soup as a starter or a light dinner

ROASTED TOMATOES

Mouthwatering and aromatic roasted tomatoes made with fresh vine and mini plum tomatoes. This homemade recipe is great as a side dish & to make soups, sauce or stews.

NO-CHICKEN WITH MUSHROOM WITH CREAM SAUCE

Creamy Mushroom sauce with vegan chicken and basmati rice. Easy and delicious vegan recipe ideal to enjoy as a warm and comforting main dish.

CHOCOLATE CHIPS ORANGE COOKIES

This is a great cookie recipe, easy, simple & quick to make at home. You can enjoy this recipe for breakfast, snacks, picnics & lunch boxes for school and work.


Leave a Reply

Your email address will not be published. Required fields are marked *