Protein-Packed Mashed Potatoes and Gravy
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- salt and pepper to taste
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 3 cups vegetable broth
- 3 pounds russet or yukon gold potatoes (peeled if desired
- 1 head cauliflower (broken into florets)
- 1 12 ounce package firm silken tofu (such as mori
- 1 head roasted garlic*
- 1 1/2 tablespoons nutritional yeast (optional)
- 1/2 cup raw cashews**
- 1/4 cup all-purpose flour or gluten-free flour blend
- 4 tablespoons vegan butter or neutral-flavored oil such as grap
- 2 tablespoons white or yellow miso paste (i used chickpea miso)
- 2 tablespoons soy sauce or gluten-free tamari
- 3/4 teaspoon kitchen bouquet browning and seasoning sauce (opt
- 8 ounces crimini or button mushrooms (sliced (optional))
- Carbohydrate 2.342953828125 g
- Cholesterol 0 mg
- Fat 0.004303359375 g
- Fiber 0.0349148437455297 g
- Protein 0.0146090625 g
- Saturated Fat 0.0012905390625 g
- Serving Size 1 1 -6 serving (573g)
- Sodium 430.904158854167 mg
- Sugar 2.30803898437947 g
- Trans Fat 0.000190078125 g
- Calories 9 calories
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. 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.
