Vegan Cauliflower Mash with Mushrooms

Vegan Cauliflower Mash with Mushrooms

Ingredients

For the Mash

1. 
   

2. 1 bulb of garlic

3. 1 tablespoon olive oil

4. 4-5 medium yukon gold potatoes, cubed

5. 1/2 medium cauliflower, roughly chopped

6. 2 tablespoons vegan butter

7. Salt and pepper, to taste

8. Nutritional yeast, to taste (optional)

For the Gravy

1. 2 shallots, diced

2. 1/2 yellow onion, diced

3. 1 tablespoon olive oil

4. 2 portabello caps, diced

5. 1 tbsp fresh rosemary, chopped

6. 1-2 tablespoons all-purpose flour

7. 1 1/4 cup vegetable broth (preferably low-sodium)

8. 1 1/2 tablespoons tamari

9. 2 sprigs of fresh rosemary (optional)

Instructions

1. 
   

2. Preheat the oven to 400ºF

3. Cut the top off of the garlic bulb, pour olive oil to coat, wrap in foil, and bake for 40 minutes to roast

4. While the garlic is roasting, go ahead and bring a large pot of water to a boil

5. Add potatoes and cauliflower and boil, uncovered, for 20 minutes, until soft

6. Drain the veggies, mash, and incorporate other mash ingredients (including the roasted garlic cloves)

For the Homemade Gravy

1. 
   

2. Sauté the onion and shallots in the oil until translucent

3. Add mushrooms and chopped rosemary

4. Cook until mushrooms are fragrant and shrink a bit

5. Sprinkle the flour on top of the mixture

6. Immediately add the broth and tamari, stirring to incorporate evenl

7. Add the extra sprigs of rosemary for extra flavor infusion (optional

8. Simmer on medium heat until thickened (5-7 minutes), stirring frequently

8.  If it doesn’t seem to be thickening, add a tad bit of flour. If it thickens too much, add a bit of vegetable stock. Remember to remove the whole rosemary before serving!