As I stirred the fragrant medley of sautéing onions and garlic, my kitchen transformed into a cozy haven, transporting me straight to a French bistro. This Vegan Mushroom Bourguignon with Potato Cauliflower Mash is one of those soul-soothing dishes that not only warms your heart but also fits effortlessly into your busy lifestyle. Perfectly crafted for the Instant Pot, it offers a quick prep time while being utterly satisfying—a delight for both vegans and non-vegans alike! Not to mention, it’s gluten-free, nut-free, and soy-free, making it a versatile option for many dietary needs. Just imagine cozying up to a bowl of this rich, velvety bourguignon served over creamy, dreamy mash—comfort food at its finest! Are you ready to elevate your home cooking game? Let’s dive in!

Why is this Vegan Mushroom Bourguignon special?

Hearty Comfort: This Vegan Mushroom Bourguignon offers a rich, satisfying meal that warms you from the inside out, perfect for cozy nights in.

Quick & Easy: With an Instant Pot, you can whip up this gourmet dish in no time—ideal for busy weekdays!

Flavor Explosion: Infused with earthy mushrooms and aromatic herbs, each bite delivers a burst of culinary delight that’s sure to please any palate.

Versatile Variations: Feel free to swap in lentils for mushrooms or sweet potatoes for the mash, allowing for a new twist every time!

Diet-Friendly: Gluten-free, nut-free, and soy-free, this dish accommodates various dietary preferences, making it a go-to for gatherings.

Pair it with some Broccoli Cauliflower Corn for a complete vegan feast!

Vegan Mushroom Bourguignon Ingredients

For the Bourguignon

Oil – Use olive oil or any neutral oil for a rich flavor.
Onion – Provides foundational flavor; shallots can be substituted for a milder taste.
Garlic – Fresh garlic is best, but garlic powder works in a pinch.
Mushrooms (10 oz) – Key for texture and umami; mix your favorites or use cremini/white.
Brandy/Whiskey/Red Wine – Adds depth; replace with broth for a non-alcoholic option.
Carrots (¾ cup) – Adds sweetness and color; parsnips also work well!
Celery (1 cup) – For a crunchy texture; leeks can provide a sweeter flavor.
Dried Thyme (¾ tsp) or Fresh Thyme (1 tbsp) – This herb complements the mushrooms beautifully; tarragon is a delicious alternative.
Soy Sauce (1 tbsp) – Increases saltiness and umami; use tamari for gluten-free or coconut aminos for soy-free.
Tomato Paste (2 tsp) – Thickens the sauce and adds richness.
Water or Broth (½ cup) – Ensures moisture during cooking.
Cornstarch or Arrowroot Starch (1 tbsp) – Acts as a thickening agent for the sauce.
Spinach or Greens (1 cup) – Adds color and nutrients; kale can be swapped in as well.

For the Mash

Potato (1 large) – The base for the mash; sweet potatoes can create a different flavor.
Cauliflower (1 cup) – Contributes to the creaminess; parsnip can be used as a substitute.
Olive Oil (1 tbsp) – Adds richness to the mash.
Non-Dairy Milk (2-4 tbsp) – Helps achieve the desired texture; almond, soy, or oat milk are great choices.
Salt and Pepper (¼ tsp each) – Enhances the overall flavor; adjust to taste.

Step‑by‑Step Instructions for Vegan Mushroom Bourguignon With Potato Cauliflower Mash

Step 1: Sauté Base Ingredients
Begin by turning your Instant Pot to the sauté setting and heating 2 tablespoons of oil. Add in the chopped onions and minced garlic, letting them cook for about 2–3 minutes until they turn translucent. Next, incorporate the mushrooms and a pinch of salt, sautéing for an additional 3–4 minutes until the mushrooms are golden brown and softened.

Step 2: Add Vegetables and Seasonings
Now, stir in the chopped carrots, diced celery, dried thyme, soy sauce, tomato paste, and half a cup of broth or water. Mix until everything is well combined, ensuring that the vegetables are coated with the rich flavors. Cancel the sauté mode to prepare for pressure cooking.

Step 3: Cook Potatoes and Cauliflower
Insert a steamer basket into the Instant Pot over the mushroom mixture and add the cubed potato and cauliflower. Secure the lid tightly, set the pressure valve to sealing, and cook on high pressure for 9–10 minutes. This will ensure the vegetables are steamed perfectly, ready to blend into a creamy mash alongside the bourguignon.

Step 4: Release Pressure & Thicken Sauce
Once the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10 minutes. Afterward, carefully release any remaining steam. Remove the steamer basket containing the potato and cauliflower. Set the pot back to the sauté setting, mix 1 tablespoon of cornstarch with a bit of broth to create a slurry, and stir it into the sauce until it thickens, about 2–3 minutes.

Step 5: Prepare Mash
While the sauce is thickening, mash the steamed potato and cauliflower in a mixing bowl. Add 1 tablespoon of olive oil, 2–4 tablespoons of non-dairy milk, and season with salt and pepper. Continue mashing until you achieve a creamy, smooth consistency, adjusting the milk to your preferred texture.

Step 6: Serve
To serve your Vegan Mushroom Bourguignon With Potato Cauliflower Mash, layer a generous scoop of the creamy mash on a plate and top it with the luscious bourguignon sauce. For an extra touch of flavor, garnish with fresh herbs like thyme or parsley. Enjoy this heartwarming dish that’s perfect for any occasion!

Vegan Mushroom Bourguignon Variations

Feel free to add your own twist to this comforting dish, creating delightful flavors that suit your preferences!

Lentil Swap: Replace mushrooms with cooked lentils for a different protein source, adding a hearty texture.
Sweet Potato Delight: Substitute regular potato with sweet potatoes in the mash for a hint of sweetness that balances the savory bourguignon.
Nutty Flavor Boost: Incorporate chopped walnuts or pecans for an extra crunch and a nutty element; it enhances both flavor and texture beautifully.
Spicy Twist: Add a sprinkle of red pepper flakes or chopped jalapeños to the sauce for a zesty kick that livens up each bite.
Herb Variations: Experiment with fresh herbs like rosemary or basil instead of thyme for a unique flavor profile, giving your dish a fresh twist.
Creamy Vegan Surprise: Stir in a dollop of vegan cream or cashew cream into the mash for an indulgent, creamy texture that elevates your meal.
Mushroom Medley: Use a variety of mushrooms such as shiitake, portobello, and oyster to embrace a complex flavor and a more luxurious mouthfeel.
Bulk it Up: Toss in some baby spinach or kale towards the end of cooking for added nutrients and vibrant color, making your bourguignon even more nourishing.

Pair this dish with some homemade Chaffle Egg Cheese or serve it alongside One Pan Parmesan Orzo with Shrimp for a well-rounded meal!

What to Serve with Vegan Mushroom Bourguignon With Potato Cauliflower Mash

Enhance your dining experience with delightful sides that complement this exquisite dish and elevate your table setting.

Crusty Bread: The perfect vehicle for soaking up the rich bourguignon sauce, adding a delightful crunch to each bite. Serve warm for maximum comfort.
Simple Green Salad: A fresh, tangy salad with mixed greens, cucumber, and a light vinaigrette balances the dish’s richness, leaving your palate refreshed.
Roasted Brussels Sprouts: Caramelized sprouts add a nutty flavor and crispy texture that pairs beautifully with the creamy mash, enhancing the meal’s overall appeal.
Garlic Bread: A garlic-infused twist on traditional bread, imparting a fragrant aroma that mingles perfectly with the hearty flavors of the bourguignon.
Herbed Quinoa: Fluffy quinoa topped with fresh herbs delivers a nutty component and a boost of protein, making your plate more wholesome and satisfying.
Red Wine: A glass of fruity red wine elevates the dining experience, harmonizing with the savory notes of the bourguignon and enriching the flavors.
Apple Crisp: For dessert, a warm apple crisp brings a sweet finish with a hint of cinnamon, creating a comforting contrast to the savory main course.

Make Ahead Options

These Vegan Mushroom Bourguignon With Potato Cauliflower Mash is perfect for meal prep enthusiasts! You can chop the vegetables and sauté the mushroom base up to 24 hours in advance, refrigerating them in an airtight container to preserve freshness. The potato and cauliflower can be prepped ahead as well; simply cube them and store in cold water to prevent browning. When ready to serve, pressure cook the mixture and steam the vegetables as directed. Just remember, when you finish the dish, a quick stir of the cornstarch slurry will keep the sauce thick and velvety, ensuring your meal is just as delicious as if it were freshly made. Enjoy your time saved on busy weeknights!

Expert Tips for Vegan Mushroom Bourguignon

Seal Properly: Always check that your Instant Pot is sealed correctly before cooking to avoid undercooked meals.
Sauté Smart: If the mixture darkens too quickly while sautéing, add a splash of water instead of letting it stick.
Mushroom Choice: Mix different types of mushrooms for a depth of flavor; consider shiitake or portobello alongside cremini.
Non-Dairy Alternatives: Use your favorite non-dairy milk for the mash to keep it creamy, and adjust to taste for texture.
Thickening Tips: Make sure to mix your cornstarch slurry well before adding it to the sauce for an even thickness in your Vegan Mushroom Bourguignon.
Storage Essentials: Store leftovers in an airtight container in the fridge for up to 3 days to maintain flavor and freshness.

How to Store and Freeze Vegan Mushroom Bourguignon

Fridge: Store leftover Vegan Mushroom Bourguignon in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave for the best flavor and texture.

Freezer: You can freeze the bourguignon without the mash for up to 2 months. Allow it to cool completely, then transfer to freezer-safe bags or containers.

Reheating: For frozen bourguignon, thaw overnight in the fridge. Reheat on low heat in a saucepan, stirring occasionally until warmed through.

Mash Storage: Store the potato cauliflower mash separately in the fridge for up to 3 days or freeze for up to 2 months in a sealed container. Reheat with a splash of non-dairy milk to maintain creaminess.

Vegan Mushroom Bourguignon with Potato Cauliflower Mash Recipe FAQs

What mushrooms are best for this recipe?
Absolutely! For the best texture and flavor in your Vegan Mushroom Bourguignon, I suggest using a mix of cremini and white mushrooms. This combination provides a delightful umami taste along with the earthy notes of the mushrooms. Portobello or shiitake can also be wonderful additions if you’re looking for more depth.

How long can I store the Vegan Mushroom Bourguignon in the fridge?
You can store your Vegan Mushroom Bourguignon in an airtight container in the fridge for up to 3 days. Just reheat it gently in a saucepan or microwave to reclaim that comforting warmth and flavor!

Can I freeze the Vegan Mushroom Bourguignon?
Yes, you can! To freeze, allow the bourguignon to cool completely. Then, transfer it to freezer-safe containers or bags, ensuring to remove as much air as possible. It can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the fridge and reheat gently on the stove.

What should I do if the sauce is too thin?
If you find that the sauce in your Vegan Mushroom Bourguignon is too thin, don’t worry! Simply create a slurry by mixing 1 tablespoon of cornstarch or arrowroot starch with water, then add it to the pot while on sauté mode. Stir continually until the sauce thickens, which should take about 2–3 minutes.

Are there any dietary considerations I should be aware of?
Absolutely! This Vegan Mushroom Bourguignon is a fantastic option for those following gluten-free, nut-free, and soy-free diets! For soy-free individuals, use coconut aminos instead of soy sauce. Always check ingredient labels if you have allergies, especially with pre-packaged items like broth or non-dairy milk.

How can I improve the flavor of my potato cauliflower mash?
To elevate the flavor of your potato cauliflower mash, consider adding roasted garlic for a deeper aroma, or a sprinkle of nutritional yeast for a cheesy taste. You can also mix in fresh herbs like chives or parsley just before serving for an extra burst of flavor.