Mashed potatoes with cauliflower topped with an easy mushroom sauce that comes together in under 10 minutes.

Ingredients

  • 4 ounces < span class ="wprm-recipe-ingredient-name">white or cremini mushrooms (ha cheese) (4 ounces is ~3/4 a small container)
  • 3 soup vegan butter (shared)
  • 1 EL chopped shallot (optional)
  • < span class="wprm-recipe-ingredient">1 cup vegetable broth (DIY or store bought)
  • 2 < span class="wprm-recipe-ingredient-unit">Heap Soup < span class="wprm-recipe-ingredient-name">All Purpose Unbleached Flour (All-purpose flour without gluten or cornstarch for SG option)
  • 1 pinch salt, pepper, and dried or fresh thyme each (chopped)
  • 5 red peeled potatoes < span class ="wprm-recipe-ingredients-notes wprm-recipe-ingredients-notes-faded">(washed and grated)
  • 1/3 head < span class="wprm-recipe-ingredients-name">Cauliflower (chopped)< /span>

Instructions

  • In a large saucepan, cover the potatoes with water and again bring to a boil. Reduce heat to low simmer and cook until an inserted knife slips easily.
  • Meanwhile, put the cabbage in a colander or steam it Add vegetables and place them over the potatoes in the pan to cook at the same time. Cover with a lid to steam.
  • Once both are tender and cooked through, In Transfer to a bowl and mash with a potato masher, add salt and pepper and 1 Tbsp vegan butter to flavor (the amount as directed in the original recipe // use 1/3 of the total butter if changing batch size). Set aside and cover to stay warm.
  • In In a skillet over medium-high heat, melt remaining vegan butter (2 tablespoons, as directed in original recipe). Add the shallots and mushrooms and cook for 10 minutes, stirring frequently. Cook until mushrooms are soft and brown and most of the liquid has evaporated.
  • Mix the flour with a Turn on the whisk and reduce the heat to medium. Cook for another minute or two.
  • Slowly add the vegetable broth, stirring to reduce any lumps. Then add the thyme and whisk again.
  • Reduce the heat to a simmer and keep stirring until the desired thickness is reached – about 5-10 minutes . If it seems too runny, add a little more flour and whisk. If too thick, add more broth.
  • Season with salt and freshly ground black pepper. Serve on mashed potatoes with cauliflower. Store leftovers in an airtight container in the refrigerator for up to a few days.
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