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Vegetable Bourguignon

Course Main Course
Cuisine American
Keyword Dinner
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 servings
Calories 283kcal
Author Jen

Ingredients

  • 2 teaspoons olive oil
  • 1 medium yellow onion - chopped
  • 6 cloves garlic - minced
  • 1 Tablespoon fresh thyme - or ¾ teaspoon dried
  • 2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 Tablespoon soy sauce
  • 2 teaspoons tomato paste
  • 1/2 cup low sodium vegetable broth
  • 1/3 cup red wine
  • 2 cups carrots - 1/4" sliced
  • 8 ounces cremini mushrooms - thick sliced or quartered
  • 1 bay leaf
  • 1 Tablespoon cornstarch - or flour/arrowroot
  • 1 Tablespoons cold water
  • 1 cup kale - or spinach
  • 1 teaspoon salt
  • black pepper

Mashed Potato/Cauliflower

  • 1 medium potato - cut into small cubes
  • 1½ cups cauliflower florets
  • ½-1 Tablespoon unsalted butter
  • 2-3 Tablespoons milk - any kind
  • 1/4 teaspoon parsley
  • salt, pepper, cayenne to taste

Instructions

  • Set Instant Pot to "sauté." After about a minute or 2 minutes, add olive oil and swirl to coat. After another minute, add onions, minced garlic and a generous pinch of salt. Cook until softened and beginning to brown, then add thyme, parsley, garlic powder smoked paprika and a couple cracks of black pepper. Stir until fragrant, about 30-60 seconds, then add soy sauce and tomato paste and stir for an additional 30-60 seconds.
  • Add broth, red wine, carrots and mushrooms. Give the mixture a good stir, then gently press a bay leaf just below the surface.
  • Add a steamer basket or metal rack atop the vegetable mixture, then add the potatoes and cauliflower.
  • Secure the lid. Set the valve to "seal." Press the "cancel" button, then select "manual." The time will show 35 minutes on normal and high temperature. Decrease the time to 9 minutes.
  • Once the timer sounds, allow pressure to release naturally. Open the lid and remove the steamer, transferring the potato/cauliflower mix to a medium bowl; cover. Discard the bay leaf.
  • Meanwhile, return the Instant Pot back to "sauté" and combine 1 Tablespoon cornstarch/flour/arrowroot with 1 Tablespoon cold water. Mix well, then add to the vegetable mixture and stir well. While waiting to determine if the sauce has thickened enough, add greens, black pepper and salt to taste. If the sauce remains too thin, add another 1:1 ratio of cornstarch/cold water.
  • For mash:
    To the potato/cauliflower mix, add butter, salt, pepper and cayenne. Using a masher or fork, smash until desired consistency, while adding necessary milk. Stir in parsley. Taste, are the "potatoes" to your liking?
    Spoon Bourguignon over the top, garnish; dinner is served.

Notes

Adapted from and thankful for Vegan Richa.
  • Baby bella or white mushrooms work well in this recipe too. 
  • Vegetable Bourguignon best keeps in the refrigerator for about three days.
  • The recipe can be doubled, then add a couple extra minutes to the cook time.
  • All potatoes or cauliflower can be used for the mash as well.

Nutrition

Calories: 283kcal | Carbohydrates: 49g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 1402mg | Potassium: 1593mg | Fiber: 8g | Sugar: 11g | Vitamin A: 16866IU | Vitamin C: 89mg | Calcium: 141mg | Iron: 3mg