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Vegan Mushroom Bourguignon over Garlic Mashed Potatoes
Ingredients:
For the Garlic Mashed Potatoes:
- 4 large russet potatoes, peeled and chopped into cubes
- 4 cloves garlic, minced
- 1/4 cup vegan butter
- 1/2 cup unsweetened almond milk (or any other non-dairy milk)
- Salt and pepper to taste
For the Vegan Mushroom Bourguignon:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound cremini mushrooms, sliced
- 1 cup red wine (use a vegan variety)
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Garlic Mashed Potatoes:
- Place the chopped potatoes in a large pot and cover with water. Add a pinch of salt.
- Bring the water to a boil, then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes.
- While the potatoes are cooking, melt the vegan butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Once the potatoes are cooked, drain them and return them to the pot. Mash the potatoes with a potato masher or fork.
- Stir in the garlic butter mixture and almond milk until smooth and creamy. Season with salt and pepper to taste. Cover to keep warm while preparing the mushroom bourguignon.
- Make the Vegan Mushroom Bourguignon:
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, diced carrots, and diced celery to the skillet. Cook for another 3-4 minutes until the vegetables are slightly tender.
- Add the sliced mushrooms to the skillet and cook until they release their juices and begin to brown, about 5-7 minutes.
- Stir in the tomato paste and flour, and cook for 1-2 minutes until well combined.
- Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 5 minutes.
- Stir in the vegetable broth, dried thyme, and dried rosemary. Bring the mixture to a simmer and cook for 10-15 minutes until the sauce thickens.
- Season the mushroom bourguignon with salt and pepper to taste.
- Serve:
- To serve, spoon the vegan mushroom bourguignon over the garlic mashed potatoes.
- Garnish with fresh chopped parsley.
- Enjoy your Vegan Mushroom Bourguignon over Garlic Mashed Potatoes!