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Vegan Mushroom Bourguignon with Potato Cauliflower Mash
Ingredients
  • 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
Note: Ingredients may have been altered from the original.
Steps
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