Mashed Potato Casserole with Cauliflower Gravy

So, it's definitely carb heavy with all these potatoes, but come on and treat yourself! Plus, there's a whole head of cauliflower in this, plus broccoli. That'll make you feel good. If you have a meat eater in your home, this makes for a fabulous side dish to steak. Everyone's happy.


Source: One Green Planet | Makes: 1 casserole | Time: 1+ hr


Ingredients


Mashed Potatoes

15 small Russet #potatoes (or 7-8 large ones; I used a mix of both), peeled and diced

1 14-ounce can white #beans, rinsed

2 tbsp vegan butter

1/2 cup almond milk

1 tbsp salt


Gravy

6 oz baby Bella #mushrooms, sliced

1 large head #cauliflower, cut into florets

1 cup almond milk

2 tbsp nutritional yeast

2 tsp salt

1/2 tsp pepper

2 cloves garlic, minced


Broccoli

2 12-ounce bags of frozen broccoli, cooked

1-2 teaspoon Cajun seasoning


Instructions

Place potatoes and water in large pot on stove and bring to a boil. Boil for 15 minutes.


Place cauliflower in a large saucepan, covered with water, to boil for 10 minutes. Once cauliflower is tender, drain the cauliflower. Pour into high-powered blender along with 1 cup of non-dairy milk. Blend until completely smooth.


Place blended cauliflower back on stove in the same saucepan on low-medium heat.


Add mushrooms, 2 tablespoons nutritional yeast, 2 teaspoon salt, 1/2 teaspoon pepper, and the garlic into saucepan as well. Stir to combine. allow to cook for about 5 minutes to make the mushrooms slightly tender.


While cauliflower gravy is cooking, drain your boiled potatoes. Leave them for a moment.


Preheat oven to 350°F.


Add your beans and 1/2 cup milk into high-powered blender and blend until smooth.


Pour bean mixture into a large mixing bowl. Add drained potatoes, 2 tablespoons butter, and 1 tablespoon salt to large bowl as well.


Beat potatoes with hand mixer (or by hand) until all potato ingredients are fully incorporated. Should be thick but creamy potatoes. Taste to see if need more salt, or add more milk if too thick.


Mash the potatoes into the bottom of a large casserole dish, smooth it as evenly as possible.


Top with your cauliflower gravy mixture.


Once broccoli is steamed, and has cooled enough to touch, cut broccoli into very small pieces, almost minced. Sprinkle broccoli on top of the gravy layer. Add a bit of the Cajun seasoning to the top of the broccoli.


Place completed dish in oven for 25 minutes.

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