Creamy mushroom gravy.
Fluffy cauliflower mashed potatoes.
The two together make the perfect pair.
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.
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.
Cauliflower Mashed Potatoes with Mushroom Gravy
- 4 ounces white or cremini mushrooms (4 ounces equals ~3/4 one small container)
- 3 Tbsp vegan butter (divided)
- 1 Tbsp minced shallot (optional)
- 1 cup veggie stock (DIY or store-bought)
- 2 heaping Tbsp unbleached all-purpose flour
- 1 pinch each salt, pepper, and dried or fresh thyme (chopped)
- 5 red skin potatoes (washed and scrubbed)
- 1/3 head cauliflower (chopped)
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.
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.
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 (amount as original recipe is written // use 1/3 total amount of butter if altering batch size). Set aside and cover to keep warm.
In a skillet over medium to medium-high heat, melt the remaining vegan butter (2 Tbsp as original recipe is written). 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.
Stir in the flour with a whisk and reduce heat to medium. Cook for another minute or two.
Slowly add veggie broth while whisking to reduce clumps. Then add in the thyme and whisk again.
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.
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 is a rough estimate.
*Recipe adapted from about.com
Nutrition Per Serving (1 of 4)
- Calories: 277
- Fat: 5g
- Sodium: 420mg
- Carbohydrates: 41g
- Fiber: 5g
- Sugar: 4.5g
- Protein: 6.5g