Cauliflower Mashed Potatoes with Easy Mushroom Gravy

from ‘The Oh She Glows Cookbook’, by Angela Liddon 

  • 2 lbs. Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 small head cauliflower chopped into bite-sized florets (4 cups)
  • 2 Tablespoons vegan butter
  • 1 teaspoon salt
  • 1 clove garlic, minced
  • non-dairy milk if needed 

Place potatoes in a large saucepan and add water to cover.  Bring water to a boil and cook the potatoes for 10 minutes.After 10 minutes add the cauliflower to the saucepan with the potatoes and boil both vegetables for 10 minutes more, uncovered, until fork tender. Drain the potatoes and cauliflower and return them to the saucepan.  Mash with a potato masher until smooth adding the vegan butter, salt, and garlic as you mash.  Add vegan milk if needed (I didn’t need any). 

Easy Mushroom Gravy

  • 2 teaspoons olive oil
  • 1 yellow onion, finely chopped
  • 2 large cloves garlic,
  • minced salt
  • 3 cups sliced mushrooms (8 oz.)
  • 1 teaspoon fresh rosemary
  • 2 tablespoons plus 1 1/2 teaspoon all-purpose flour
  • 1 1/4 cups vegetable broth
  • 2 tablespoons low-sodium Tamari (or soy sauce) 

In a saucepan heat the oil over medium heat.  Add the onion and garlic and saute for 4 minutes.  Season with salt. Add the sliced mushrooms and rosemary and raise the heat to medium-high.  Saute for 9 minutes more or until most of the water released by the mushrooms has cooked off. Stir in the flour until all the vegetables are coated. Add the broth and Tamari gradually and stir quickly to smooth out any clumps of flour.  Bring the mixture to a simmer and cook for 5 more minutes. Serve with the cauliflower/potato mash!

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