Vegan Mushroom Bourguignon with Potato Cauliflower Mash
View original ↗
Vegan Richa · by Vegan Richa★ 5.0 (234)

Vegan Mushroom Bourguignon with Potato Cauliflower Mash

NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 11%
CARBS 27G45% OF CAL
8G FIBER8G SUGAR11G OTHER
FAT 8G31% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan take on French bourguignon using mushrooms instead of beef, cooked in red wine with pearl onions and herbs, served over creamy potato-cauliflower mash. Hearty, rich, and deeply savory.

mainfrenchcasseroletofudairy freegluten freeveganvegetarian
View the full recipe on Vegan Richa →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • 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
  • 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
PREP
10M
SODIUM
1096MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.