Mashed Cauliflower & Potatoes with homemade Mushroom Gravy, yummm! 😋 This is TWO recipes in one blog post with vegan, gluten-free, soy-free versions of these classic favorites. This is a healthier way to enjoy the fall flavors without sacrificing any of the taste.
These two recipe have been my go-to versions for years, they are so quick & simple it was high time I shared these with you! Is there anything more comforting than a mash & gravy bowl!?
In this recipe you’ll see I like to be sneaky and use some cauliflower in with my mashed potatoes, you can omit this if you want. However, I think it makes them a bit fluffier and even more nutritious. And to save time I cook my veggies in the Instant Pot but you could also boil them on the stove top in a pot until they are easy to mash.
Mashed Cauliflower & Potatoes
Ingredients
- 6 medium-sized gold potatoes
- 1/2 head cauliflower
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 cup unsweetened oat milk
Instructions
- Rough chop your potatoes and cauliflower and add them to the Instant Pot with 1 cup of water. Set for 15 minutes then release steam. (Alternative: boil until soft in a pot on the stove)
- In a large bowl mash the cauliflower and potatoes together with the spices & milk. Mash to your desired consistency.
- Serve warm with steamed greens and top with mushroom gravy, see below!
Homemade thick, rich, saucy gravy…need I say more? This mushroom gravy is sooo good it will please all your non-vegan guests. It’s delicious on baked or mashed potatoes, on steamed greens, and on whatever else you can think of putting it on! I hope you’re going to love these two recipe, leave a comment below or on the video if you’re going to give them a try. 🙂
Homemade Mushroom Gravy
Ingredients
- 1 cup mushrooms, sliced
- 1/4 cup onion, thinly sliced
- 2 garlic cloves, minced
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/4 tsp nutmeg
- 2 tbsp coconut aminos
- 1 cup unsweetened oat milk
- slurry 1 tbsp tapioca flour + 2 tbsp water or veggie broth
Instructions
- In a pan on medium heat saute your onions and mushrooms in a little veggie broth or olive oil for 2 minutes.
- Add in your spices and stir to incorporate, cook another 2 minutes.
- Add in the coconut aminos and saute another 2 minutes.
- Add in your oat milk and let simmer gently for 5 minutes.
- Make a slurry by stirring together 1 tbsp tapioca flour and 2 tbsp broth or water in a small bowl.
- Add the slurry to the gravy and stir constantly for 1 minute then remove from the heat, it will continue to thicken. Serve warm over mashed potatoes.
If you make the mashed potatoes or the mushroom gravy, share a picture on Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I check it out!
And don’t forget to subscribe to my YouTube channel for a lot more regular content, recipes, and sustainable living & vegan homesteading tips: Subscribe to Cultivator Kitchen on YouTube.
Leave a Reply