Sources: Tasting Page & Loving It Vegan | Serves: 4 | Time: 20 min
Changes: adjusted mashed cauliflower instructions a bit; replaced dark soy sauce in the gravy with aminos
Ingredients
Mashed Cauliflower
1 medium #cauliflower head, cut into florets
2 large handfuls of #kale, stems removed and leaves torn
1 large clove of garlic, minced
1 tbsp vegan butter
2 tbsp coconut milk
Salt and pepper to taste
Gravy
1/4 cup vegan butter
1 medium onion, chopped
1 tsp crushed garlic
2 1/2 cups white button #mushrooms, sliced
4 tbsp all purpose flour
1 cup coconut milk
2 tbsp coconut aminos
1 1/2 cups veggie broth
S&P, to taste
Instructions
Cauliflower
Add one cup of water to your Instant Pot and place the steamer basket inside. Add the kale pieces. Place on manual high for 3 minutes. When finished, remove the kale, set aside, and repeat the steaming process for the cauliflower
When the cauliflower is done steaming, transfer it to a bowl. Add the garlic, vegan coconut milk and salt and pepper. Use a hand blender to mash. You can add more milk if you prefer your mash less chunky.
Stir in the kale. Serve with the gravy (below).
Gravy
Melt the vegan butter in a saucepan and then add the chopped onions and garlic and fry until soft and translucent.
Add the sliced mushrooms and fry with the onions until the mushrooms have softened a little and started to release some of their water.
In a measuring jug mix the flour with a little of the coconut milk into a thick paste. Then add the rest of the coconut milk and whisk it together until smooth, making sure there are no lumps from the flour.
Then add the coconut milk/flour mix to the pot along with the coconut aminos and vegetable broth.
Stir continuously and bring it to the boil. Once boiling keep stirring for a few minutes until thickened.
Remove from heat and add black pepper and sea salt to taste.
Dole out the the mashed cauliflower and kale, top with gravy, and enjoy!