The kind I like is definitely artery-clogging. This recipe is different. It is vegan, heart-healthy, and contains three servings. It’s also so simple to make, taking only 30 minutes, that it is perfect for weeknight dinners and special occasions. This would go well with grilled corn, lentils, or tofu if you are a vegan or vegetarian. My favorite was with grilled chicken. It would go well with almost any mashed potato.
What are they like to eat? The cauliflower mashed potatoes are fluffy and light, while the mushroom gravy adds a rich, flavorful base. I think I am in veggie heaven.
Ingredients
- The amount of mushrooms is equal to 3/4 of a small container.
- 3 Tbsp of vegan butter (divided).
- 1 tbsp of minced shallot ( optional).
- 1 cup veggie stock ( DIY or purchased)
- Use two heaping tablespoons of unbleached, all-purpose flour. (If you want to go gluten-free, Substitute all-purpose gluten-free or cornstarch.)
- Salt, pepper, and chopped dried or fresh thyme – 1 pinch each
- 5 Red skin potatoes (washed & scrubbed).
- 13 head of cauliflower (chopped).
Instructions
- Cover potatoes in water and bring them to a rolling boil. Reduce heat to a low boil, and cook until a sharp knife slides easily off.
- Add the cauliflower in a filter or a veggie steamer. Place the cauliflower on top of the potato slices in the pan to cook simultaneously. Cover the lid with a towel to steam.
- When both potatoes are softened and cooked, transfer them to a large bowl. Mash with a potato mashing machine, seasoning with salt and pepper, and 1 tbsp vegan butter (the amount is as written in the original recipe; use 1/3 of the total butter amount if changing batch size). Set aside, cover, and keep warm.
- Melt the vegan butter in a skillet on medium or medium-high heat (2 tablespoons as written in the original recipe). Add the shallots and mushrooms and cook them for 10 minutes while stirring constantly. Cook the mushrooms until they are brown and soft and their liquid has mostly evaporated.
- Reduce heat to medium and whisk in the flour. Cook for a minute or two more.
- Add the veggie broth slowly while whisking. This will reduce any clumps. Add the thyme and whisk it again.
- Continue stirring until the desired thickness is reached—approximately 5-10 minutes. Add a little more flour if it seems too thin or more broth if it is too thick.
- Add salt and freshly ground black pepper according to your taste. Serve over cauliflower mashed potatoes. Keep leftovers in an airtight container in the refrigerator for up to several days.