HOW TO MAKE Mushroom Bourguignon with Creamy Cauliflower Mashed Potatoes (vegan)

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice mimics the sweetness of wine without the cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a similar umami flavor at a lower price.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can be made from scraps and is more economical.

Cook potatoes and cauliflower until soft.

Add salt to the cooked potatoes and cauliflower.

Mash the potatoes and cauliflower using a thermal mix with a butterfly whisk for 30 seconds on speed three.

Quarter or halve the button and King oyster mushrooms.

Chop shallots and leeks as substitutes for pearl onions.

Use zucchini and butternut squash as substitutes for carrots.

Add mushrooms, shallots, leeks, and zucchini to a large pot or Dutch oven and sauté for 4-5 minutes, adding a splash of water to prevent sticking.

Add bay leaves, tomato powder, pomegranate juice, soy sauce, and seasonings to the pot.

Simmer the mixture for about 8 minutes, stirring occasionally.

Add remaining mushrooms and cook for another 10 minutes until thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens