Vegan Mushroom Bourguignon with Potato Cauliflower Mash

veganricha.com

Daniela Els Ter

subheading: Mushroom Bourguignon:

2 tsp oil

½ ( 0.5 ) medium onion chopped

4 cloves of garlic finely chopped

10 oz ( 8 oz) sliced mushrooms mixed or white or cremini

¼ cup ( 58.75 ml) brandy or whiskey or red wine or use broth

¾ cup ( 75 g) chopped carrots

1 cup ( 101 g) chopped celery

¾ tsp ( 0.75 tsp) dried thyme or 1 tbsp fresh

¼ tsp ( 0.25 tsp) garlic powder

1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree

2 tsp tomato paste

½ cup ( 125 ml) 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 ( 30 g) of spinach or greens

subheading: Potato Mash:

1 large potato cubed small

1 cup ( 100 g) cauliflower florets (heaping cup)

1 tbsp olive oil

2 to 4 tbsp non dairy milk

¼ tsp ( 0.25 tsp) each salt garlic powder

black pepper to taste

Directions at veganricha.com

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