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
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
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
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).
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!