Ingredients
For the Potatoes
3 lbs. russet or yukon gold potatoes, peeled if desired and cut into 1-2" chunks
1 head cauliflower, broken into florets
1 12oz. package firm silken tofu, such as Mori Nu brand
1 head roasted garlic*
1½ T. nutritional yeast, optional
½ cup raw cashews**
Salt and pepper to taste
For the Gravy
¼ cup all-purpose flour or gluten-free flour blend
4 T. vegan butter or neutral-flavored oil such as grapeseed or canola
3 c. vegetable broth
2 T. white or yellow miso paste, I used chickpea miso
2 t. soy sauce or gluten-free Tamari
¾ teaspoon Kitchen Bouquet browning and seasoning sauce, optional (increase soy sauce to taste if not using)
¼ teaspoon onion powder
¼ teaspoon ground black pepper
8 oz. crimini or button mushrooms, sliced (optional)
Instructions
For the Potatoes
Bring a large pot of water to boil over high heat
Add the potatoes and cook for 5 minutes
Add the cauliflower and cook for another 5 minutes, or until potatoes are fork-tender
While the potatoes and cauliflower are cooking, prepare the sauce by blending the tofu, roasted garlic, nutritional yeast, and cashews in a blender until smooth.
Drain the potatoes and cauliflower and return to the pot.
Mash the potatoes and cauliflower, adding the sauce a little at a time. If the mixture seems to thin, allow to sit for a few minutes to thicken up.
Season with salt and pepper to taste, and serve with gravy and sauteed greens if desired.
For the Gravy
In a small non-stick or cast iron skillet, cook mushrooms over medium-high heat until cooked and slightly browned.
In a small saucepan, melt the vegan butter or oil over medium-low heat.
Sprinkle in flour and whisk to combine until smooth, and cook for 1 minute.
Add the remaining ingredients, and whisk until slightly thickened, around 5 minutes.
Stir in cooked mushrooms, and serve warm over potatoes.
source : http://eatwithinyourmeans.com
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