Rich & Flavorful Plant-Based Mushroom Stew

Ingredients:
For the Stew:
2 tablespoons / 30ml olive oil
1 lb / 450g mixed mushrooms (cremini, shiitake, button), thickly sliced or quartered
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
2 tablespoons / 18g all-purpose flour (or gluten-free blend)
4 cups / 950ml rich vegetable broth
1 cup / 240ml water or additional broth
2 tablespoons / 30ml tomato paste
1 tablespoon / 15ml soy sauce or tamari
1 teaspoon / 3g dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)

For the Potato Cauliflower Mash:
1 lb / 450g potatoes (like Russet or Yukon Gold), peeled and cubed
1 medium head cauliflower, cut into florets (about 1 lb / 450g)
1/4 cup / 60ml unsweetened plant-based milk (almond, soy, oat)
2 tablespoons / 30ml olive oil or vegan butter
1-2 tablespoons / 5-10g nutritional yeast (optional, for cheesy flavor)
Salt and pepper to taste

Directions:
Stew:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and slightly crispy, about 8-10 minutes. Remove mushrooms and set aside.
2. Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
3. Sprinkle the flour over the vegetables and stir constantly for 1 minute.
4. Gradually whisk in the vegetable broth and water, scraping up any browned bits from the bottom. Bring to a simmer.
5. Stir in the tomato paste, soy sauce (or tamari), thyme, and bay leaf. Return the cooked mushrooms to the pot.
6. Reduce heat to low, cover, and simmer gently for at least 30-40 minutes, or until vegetables are tender and the stew has thickened. Stir occasionally.
7. Remove the bay leaf. Season with salt and pepper to taste.

Mash:

8. While the stew simmers, place the cubed potatoes and cauliflower florets in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil and cook until very tender, about 15-20 minutes.
9. Drain the potatoes and cauliflower well. Return them to the pot or a large bowl.
10. Add the plant-based milk, olive oil (or vegan butter), nutritional yeast (if using), salt, and pepper. Mash until smooth and creamy using a potato masher or immersion blender.

Serving:

11. Serve the Vegan Bourguignon hot, spooned over generous servings of the potato cauliflower mash. Garnish with fresh parsley.