MUSHROOM BOURGUIGNON & MASH SPUDS

Ingredients

• 110 g Medium sized onion, peeled, chopped
• 4 clove Garlic, finely minced
• 350 g Brown mushrooms, cleaned, chopped
• 120 ml Vegetable broth, bouillon or consomme, low sodium
• 75 g Carrot, peeled and chopped
• 100 g Celery stick, chopped
• 3/4 tsp Thyme, dried
• 3/4 tsp Garlic powder
• 1 tbsp Soy sauce
• 11 g Tomato paste
• 120 ml Water
• 1 tbsp Corn or tapioca starch
• 30 g Spinach, raw
• 640 g Potato, peeled and cut into chunks
• 210 g Califlower, raw, cut into florets
• 4 tbsp Almond milk, unsweetened

Method

1. Heat a shallow saucepan or skillet over medium heat, add 1 tbs water or stock, saute the onion, garlic, mushrooms and give them a quick mix.
2. Cook for 3 to 4 mins until golden on some of the edges.
3. Add a tbs of water if browning too quickly.
4. Add the stock and mix well for a few seconds.
5. Add the carrots, celery, thyme, garlic and mix.
6. Add the soy sauce, tomato paste.
7. Add ½ cup water.
8. Partially cover and cook for 10 to 15 mins.
9. Add cornstarch mix (be sure to mix this before adding to the dish) or use 2 tbs of mashed potato instead of the cornstarch, now add the spinach and mix in.
10. Taste and adjust flavor and simmer until saucy and desired consistency.
11. Make your mashed cauli/potatoes, by boiling 12 to 14 mins or as you like. Mash well and serve with the stew.
12. Enjoy