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Mushroom Bourguignon With Potato Cauliflower Mash 

medium onion chopped

cloves of garlic finely chopped

sliced mushrooms mixed or white or cremini

brandy or whiskey or red wine or use broth

chopped carrots

chopped celery

dried thyme or 1 tbsp fresh

garlic powder

soy sauce

tomato paste

water or broth

cornstarch

of spinach or greens

large potato cubed small

cauliflower florets (heaping cup)

olive oil

to 4 tbsp non dairy milk

each salt garlic powder

black pepper to taste

Heat up a saucepan. 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 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. You can also add in 1 bay leaf and some rosemary for flavor variation at this point. Partially cover and cook for 10-15 minutes.

Make your mashed potatoes, by boiling 12 to 14 mins or as you like. Mash and serve with the stew

Add cornstarch slurry or some mashed potato and spinach and mix in. Taste and adjust flavor and simmer until saucy.

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.