Vegan Mushroom Bourguignon, recipe from Vegan Richa
This was first thing I ever made in my Instant Pot, and it made me fall in love with this great kitchen essential. It was also one of the first recipes from Vegan Richa.
Mushroom Bourguignon Recipe - Vegan Mushroom Stew - How to Make Bourguignon Without Meat
Ever thought about how to make bourguignon without meat? You should. Mushroom bourguignon is like a vegan mushroom stew that tastes nearly identical to Boeuf Bourguignon, but without the meat. The more variety of mushrooms you use, the better it tastes. Use fresh mushrooms like maitake, which can mimic the texture of shredded brisket. Fresh porcini, shiitake, oyster, trumpet, enoki mushrooms would all be wonderful in this recipe. Ingredients below or at
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Mashed Cauliflower Recipe:
MUSHROOM BOURGUIGNON
by Melissa Clark
Ingredients
6 tablespoons butter or extra-virgin olive oil, plus more as needed
2 pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups)
8 ounces peeled pearl onions (2 cups), larger ones cut in half
Kosher salt and freshly ground black pepper
1 large leek or 2 small leeks, white and light green parts, diced (1 1/2 cups)
2 carrots, thinly sliced
3 garlic cloves (2 minced, 1 grated to a paste)
1 tablespoon tomato paste
2 ½ tablespoons all-purpose flour
1 ½ cups dry red wine
1 ½ cups beef, mushroom or vegetable broth
1 tablespoon tamari or soy sauce, plus more to taste
3 large fresh thyme branches or 1/2 teaspoon dried thyme
1 bay leaf
3 to 4 ounces chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
Smoked paprika, for serving
Polenta, egg noodles or mashed potatoes, for serving
Chopped flat-leaf parsley, for serving
Recipe summary: Heat 2 tbsp of oil or butter in a large pot or dutch oven over medium heat. When the fat is hot, add just enough mushrooms and pearl onions to cover the bottom of the pot in a single layer. Let them brown for about 3 minutes. Stir, trying to brown the other side for another 3 minutes. Remove with a slotted spoon. Add 2 more tbsp of oil/butter. Repeat. Season mushrooms with salt and pepper when they've been removed from the pot. Reduce heat to medium low. Add 1 tbsp of oil. Saute leeks and carrots until softened. Add garlic and cook for 1 minute. Add tomato paste. Cook for 1 minute. ADd flour. Cook for 1 minute. Add wine, broth, tamari, and herbs. Scrape up browned bits. Add mushrooms and onions back to pot and simmer on low for 30-40 minutes. Stir in grated garlic. In a small skillet on high heat, fry half the sliced oyster mushrooms until they are crisp in half a tablespoon of oil. Flip and crisp the other side. Remove and season. Repeat with other half. Serve over polenta, mashed potatoes, egg noodles, or mashed cauliflower.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
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How to Make Mushroom Stroganoff | Jamie Oliver | VEG
This is a cracking little recipe from Jamie's brand new book VEG, which is definitely not just for vegetarians it's one for the meat eaters as well. The creamy, spiced Stroganoff is so tasty the you really aren't going to miss the meat!!
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INSTANT POT MUSHROOM BOURGUIGNON With Potato Cauliflower Mash | Vegan Richa Recipes
Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. Instant Pot or Saucepan.
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Instant Pot Mushroom Bourguignon with Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). This is how one should be introduced to mushrooms(so smooth, so delicious!).
This Vegan Bourguignon uses mushrooms and veggies, loads of flavor addition, and 1 Pot. I also steam the potato and cauliflower while the mushrooms cook, Pot in Pot Cooking. It saves time and pots. Mash the steamed veggies, add herbs of choice, some non dairy milk for creamyness and serve. You can cook the potatoes/cauliflower separately if you like and also make this on the stove top. See recipe notes for Stovetop instructions and times. Lets get cooking!
Vegan Gluten-free Nut-free Recipe, can be Soy-free Oilfree.
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FANTASTIC Vegan Mushroom Bourguignon with Creamy Cauliflower Mashed Potatoes | Recipe + Instructions
♡Recipe for Mushroom Bourguignon with Creamy Cauliflower Mashed Potatoes
Ingredients for Mushroom Bourguignon
18 ounces button and cremini mushrooms, quartered
16 ounces pearl onions, boiled and peeled (thawed if using frozen)
12 ounces artichokes, quartered
3 carrots, roll or oblique cut
3 bay leaves
3 tablespoons tomato paste
1 cup red cooking wine
¼ cup coconut aminos
2 teaspoons Herbes de Provence
1 cup vegetable stock
3 teaspoons cornstarch
1 teaspoon salt-free seasoning
1 teaspoon freshly ground pepper
1 teaspoon fresh rosemary, finely minced
Rosemary or thyme sprigs to garnish (optional)
Cauliflower Mashed Potatoes*
*See recipe below
Instructions
Add the mushrooms, onions, artichokes and carrots to a large pot or Dutch oven. Sauté the vegetables for 4-5 minutes. Stir the pot occasionally and add a splash of water, if the vegetables start to stick to the pot.
Add the bay leaves, tomato paste, red wine, coconut aminos and Herbes de Provence to the pot. Stir it all together. Let it cook at a simmer for about 8 minutes or until the red wine reduces by half.
In a small bowl or jug, whisk together the cornstarch and vegetable stock. Then stir that mixture into the pot. Simmer together for about 10 minutes or until the sauce thickens to your liking. Season with the salt-free seasoning and pepper to taste.
Serve on plates or in bowls on top of a generous scoop of the Cauliflower Mashed Potatoes.* Sprinkle on the minced rosemary. Garnish with a sprig of fresh rosemary or thyme.
*See recipe below
Ingredients for Creamy Cauliflower Mashed Potatoes
6-8 medium Yukon gold potatoes
½ head of cauliflower
2 cloves garlic
1 teaspoon salt-free seasoning
Instructions for Creamy Cauliflower Mashed Potatoes
Place the potatoes (you can leave the peel on) in a 4-quart saucepan, cover with water and bring to a boil. Lower the heat to a simmer and cover with a lid. Cook the potatoes until tender.
Place the cauliflower and garlic cloves in a separate saucepan. Boil or steam until tender.
Drain the potatoes and the cauliflower. Place them in a big bowl. Use a potato ricer or an electric handheld beater to mash the vegetables together. Season with salt-free seasoning and serve with the Mushroom Bourguignon.
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Dynamic Mother/Daughter Duo Elspeth The Speedy Vegan Feldman and Caileigh Feldman are Vegan & Raw Vegan Culinary Instructors. They love showing how to prepare nutritious, delicious, fresh and fast plant-based recipes! They are passionate about making a positive impact on the lives of animals, the environment and on the health of as many people as possible. Elspeth and Caileigh love hosting joyful, action-packed cooking classes online and demonstrating how to make meals that are good for you...and good for the planet.
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Vegan Mushroom Bourguignon Over Mashed Potatoes
Rich and flavorful Vegan Mushroom Bourguignon, perfect for any night of the week. A creamy and hearty vegetarian dish, with all the aspects of a supreme comfort food. This recipe is naturally gluten-free, dairy-free, soy-free, and easy to make. ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
Mushroom Bourguignon
1 oz (28 g) dried mushrooms OR 10 oz fresh sliced mushrooms
1 tbsp oil
1/2 large onion diced
2 small/medium (140 g) carrots chopped
2/3 cup (100 g) peas frozen (optional)
3 garlic cloves minced
3/4 tbsp fresh thyme or 1 tsp dried thyme
1 tsp onion powder
3/4 tsp sea salt or to taste
1/4 tsp black pepper or to taste
1/4 tsp smoked paprika
1/3 cup (80 ml) red wine
1/2 tbsp tamari or soy sauce
3/4 cup (180 ml) vegetable broth + 1/4 cup more if needed
1/4 cup (60 ml) plant-based milk
3/4 tbsp cornstarch or arrowroot flour
Mashed Potatoes:
4 medium-sized (600 g) potatoes
1/4 cup (60 ml) coconut milk canned
1/2 tsp nutmeg or to taste
Black pepper & sea salt to taste
Full recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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