Cauliflower Mashed Potatoes with Mushroom Gravy

Mushrooms

Creamy mushroom gravy.

Mashed Cauliflower Potatoes

Fluffy cauliflower mashed potatoes.

Mushroom Gravy

The two together make the perfect pair.

Mashed Potatoes with Simple Mushroom Gravy

I’ve always loved mashed potatoes and gravy but the kind that I like are surely artery clogging. Not so with this recipe. It’s completely vegan, heart healthy, and packs three servings of vegetables. Plus, it’s so easy to throw together, requiring about 30 minutes total, that it’s perfect for fancy weeknight meals and special occasions alike. If you’re vegan or vegetarian, this would be great alongside grilled corn and perhaps a lentil or tofu-based entree. I preferred mine with grilled chicken. But really, it would pair well with just about anything mashed potatoes do.

Mashed Potatoes with Mushroom Gravy

What do they taste like? The mashed potatoes with cauliflower are light and fluffy, and the mushroom gravy is the hearty, flavorful sauce that melds it all together. I think I’m in veggie heaven.

Mashed Cauliflower Potatoes with Mushroom Gravy | minimalistbaker.comCauliflower Mashed Potatoes with Mushroom Gravy

5.0 from 1 reviews

Cauliflower Mashed Potatoes with Mushroom Gravy
 
Prep time

Cook time

Total time

 

Cauliflower mashed potatoes topped with a simple mushroom gravy that comes together in less than 10 minutes.
Author:
Recipe type: Side Dish
Cuisine: Vegan
Serves: 4

Ingredients
  • 4 ounces (~3/4 one small container) white or cremini mushrooms
  • 2 Tbsp + 1 Tbsp vegan butter, separated
  • 1 Tbsp minced shallot (optional)
  • 1 cup veggie stock
  • 2 heaping Tbsp unbleached all purpose flour
  • pinch each salt, pepper and dried or fresh thyme, chopped
  • 5 red skin potatoes, washed and scrubbed
  • 1/3 head cauliflower, chopped

Instructions
  1. In a large saucepan, cover potatoes with water and bring to a boil. Reduce heat to a low boil and cook until a knife inserted slides off easily.
  2. In the meantime, add the cauliflower to a strainer or veggie steamer and place on top of the potatoes in the saucepan to cook at the same time. Cover with a lid to steam.
  3. Once both are soft and cooked through, transfer to a bowl and mash with a potato masher, adding salt and pepper and 1 Tbsp of vegan butter to season. Set aside and cover to keep warm.
  4. In skillet over medium to medium-high heat, melt the vegan butter. Add the shallot and mushroom and cook for 10 minutes, stirring frequently. Cook until the mushrooms are soft and brown, and most of their liquid is evaporated.
  5. Stir in the flour with a whisk and reduce heat to medium. Cook for another minute or two.
  6. Slowly add veggie broth while whisking to reduce clumps. Then add in the thyme and whisk again.
  7. Reduce heat to simmer and continue to stir until it reaches desired thickness – about 5-10 minutes. If it appears too thin, add a touch more flour and whisk. If it’s too thick, add more broth.
  8. Season with salt and fresh ground black pepper to taste. Serve over cauliflower mashed potatoes. Store leftovers in the fridge in an air-tight container for up to a few days.

Nutrition Information
Calories: 277 Fat: 10 g Carbohydrates: 41 g Sugar: 4.5 g Sodium: 420 mg Fiber: 5 g Protein: 6.5 g

*nutrition information is based on a rough estimate for 1/4 of total yield
*recipe adapted from about.com

 

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Comments

  1. Laurelin says

    This looks great! I may have missed it, but at which point do you add the shallot? I would assume it is in the gravy, is that correct? Thanks!

    • Dana says

      Yes! Just amended that in the recipe. Thanks for the catch! I forgot to put it in because it’s actually an optional ingredient. With or without, the gravy will turn out awesome :D

  2. says

    I have been wanting to make mushroom gravy for like a year now. Thanks for figuring it out for me! :) Love the combo of cauli + taters mashed together, especially with thyme. I’m coming over with my bowl + spoon.

  3. says

    Hooray for potatoes and cauliflower! Such a perfect gravy vehicle. :) We usually only do mushroom gravy for Thanksgiving–but maybe that should change…

  4. says

    Oooo, Dana! These look incredible! I tried to do straight-up cauliflower mashed potatoes a couple weeks ago – I loved them, but my husband wasn’t sold. You’ve given me the perfect compromise!!!

  5. says

    This looks truly delicious. Modesty would have forbidden me from sitting down and eating a big ole’ bowl of mash and gravy. Now modesty can shove it. And I can eat!

  6. says

    This looks delicious! I have tried mashed cauliflower on its own, but I think it would be so much better with the potatoes mixed in. And that mushroom gravy just looks amazing!

  7. says

    I love mashed potatoes, but don’t make them very often since they’re not exactly good for you… but this sounds like something I can make and not feel guilty about! :D

  8. says

    Did you know that vegan butter, which is by definition made with vegetable oils, is worse for your arteries than real butter? I appreciate your efforts to make healthy food on your blog, but I feel the need to emphasize that vegan does not necessarily mean healthier. Your original mashed potato recipe is probably fantastic, with real butter and cream! I’d love to see that on your blog.

    http://www.thehealthyhomeeconomist.com/there-is-nothing-smart-about-smart-balance/

    • Dana says

      Thanks for sharing this info Melissa. Will look into it! I’ve started using coconut oil in place of butter lately but sometimes feel I can’t avoid it for the taste element in some recipes. But thanks for the insight! Will keep in mind in future recipes.

  9. Abby J. says

    This could very possibly make me add mashed cauliflower to my potatoes..I’ve been against it all along, but these look DELICIOUS!
    And mushroom gravy? Is anything more delicious?

  10. Beatriz says

    My coworker and I just made this with 11 5-8 year olds in our weekly cooking class. It was so simple and turned out divine! Not only did 9 of the 11 clean their plate, but the parents and caregivers also wanted their own plate! We love successful recipes, especially when it results in children eating yummy farmers market veggies, plus we got to add fresh thyme from our school garden :) Thank you!

  11. Beth Hornback says

    I have two words for you. Okay, three. CASHEW GARLIC CREAM. No vegan butter can even come close to topping that mix-in. It’s my go-to these days.

    • Dana Shultz says

      Great idea, Beth! I’ve tried making a cashew garlic cream sauce recently and it’s not quite there yet. Any tips?!

  12. says

    An important feature of cashew cream is that it thickens upon standing, which is one reason why it doesn’t keep long in the fridge. I’ve had the best luck taking the total amount of sauce I want, and making doing a 1:3 cashew/liquid ratio. I recommend using unsweetened plain non-dairy milk (I like Westsoy because it’s just soybeans and water, no added ingredients). It just adds to the overall creamy factor, but water still works just fine. I just throw a couple of cloves of garlic in when I’m blending the cashews and soy milk, along with some salt. It’s fun to experiment! Let me know if you find a version you like. Happy blending!

  13. Annette says

    Love most of your recipes. Would love Beth’s cultured vegan sour cream recipe if possible please.
    Keep up the good cooking!

  14. Kayce says

    Hi! Just wondering, do you think the gravy would turn out okay if I use your gluten-free flour instead of regular flour?

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