Mushroom Bourguignon with Mashed Potatoes
[Vegan]

For the Mushroom Bourguignon: 

• Olive Oil for sautéing
• 1/2 cup diced onions
• 2 diced garlic cloves
• 4 medium-sized carrots diced large (I used organic rainbow carrots
• 4-5 stalks of celery
• 1 1/2 - 2 pounds diced brown cremini mushrooms
• 1/4 cup kombucha (use brandy or red wine instead if you drink alcohol)
• 1/4 cup vegetable broth
• 2-3 teaspoons fresh or dried thyme
• 1 bay leaf
• 1 1/2 teaspoons garlic powder
• 1 1/2 tablespoons low-sodium tamari or coconut aminos
• 2 teaspoons sugar-free tomato paste
• 1 sliver of scotch Bonnet pepper, seeds removed, diced very tiny
• 2 tablespoons spelt or gluten-free flour (mixed in 5 tbsp water)
• 1/3 cup coconut milk (optional but helps with creaminess)
• Lots of steamed kale (not much is pictured here but best believe I added more to my plate)
• 5 fresh basil leaves sliced thinly (not pictured here but would be a lovely addition)

For the Mashed Potatoes:

• 10 medium-sized Yukon gold potatoes chopped roughly
• 1/2 cup plant-based milk (I used cashew milk)
• 2 tablespoons olive oil or coconut oil based vegan butter
• 1 teaspoon garlic powder
• 2 tablespoons nutritional yeast (optional)
• 1 1/2 -2 teaspoons pink Himalayan salt or to taste
• 1 teaspoon paprika
• 1/4 teaspoon smoked cayenne
• black pepper to taste