This is a recipe from Vegan Richa that was so delicious we didn’t even miss that it had no meat in it. To add in more protein I added a tin of chickpeas. I’ve also cooked this in a slow cooker and it was equally as delicious and even easier.
PREP: 10 MINUTES | COOK: 20 MINUTES | SERVES: 4
- 1 medium onion, chopped
- 5 cloves of garlic, finely chopped
- 300g mushrooms mixed or white or cremini, sliced
- 1/3 cup red wine or broth
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 tsp dried thyme or 1 tbsp fresh
- 1 tsp garlic powder
- 1.5 tbsp soy sauce or tamari for gluten-free
- 3 tsp tomato paste
- 3/4 cup water or broth
- 1.33 tbsp cornstarch mixed in 3 tbsp water
- 2 cups baby spinach
- 400g tin chickpeas, drained and rinsed
- 3 large potato, cubed small
- 1/4 cauliflower, cut into florets
- 1 tbsp olive oil
- 2 to 5 tbsp non-dairy milk
- 1 tsp each salt garlic powder
- black pepper to taste
- Heat a deep pot and add oil. When the oil is hot, add the onion, garlic, mushrooms and a good pinch of salt and give them a quick mix. Cook for 3 to 4 minutes until golden on some edges. Add a tbsp of water if browning too quickly.
- Add the wine and mix well for a few seconds to cook out the alcohol.
- Add the carrots, celery, thyme, chickpeas and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp salt (if using water or unsalted broth) and water/broth and give it a mix.
- Meanwhile, heat up another saucepan with a steamer basket, add potato and cauliflower to it. Steam until tender, 9-10 minutes.
- Back to the mushroom pot, lower the temperature to a low simmer, add cornstarch slurry and give it a mix (you can also add 2 tbsp of the mashed potato mixture to thicken). Add spinach or baby kale and black pepper and mix. Bring the mixture to a boil to thicken. Taste and adjust salt and flavor.
- Meanwhile. Transfer the steamed potato and cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non dairy milk and optionally fresh/dried herbs of choice(eg. thyme, rosemary, chives) and mash well to preferred consistency.
- Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.