Browned and braised veggies replace meat in this classic, served over the actual best vegan cauliflower mash!
Course: Main Course
Author: Lauren Hartmann
1/2anOnion, chopped(I used a vidalia)
20OuncesMushrooms, chopped(I used half crimini and half shiitake)
1teaspoonPoultry seasoning (usually contains Thyme, Sage, Rosemary and Nutmeg)
1/4CupVegan butter, I used Earth Balance
1/4CupAll purpose flour or gluten free all purpose flour
1/2CupWhite wine,vegan (I used Pinot Grigio)*
1CupCoconut cream or full fat coconut milk, canned
salt and pepper to taste
1Large head ofCauliflower, cut into florets
1/3CupAlmond milk or non-dairy milk of choice
Heat the olive in a large skillet on medium high.
Add the onion, garlic and celery. Saute, reducing heat as needed for about 3-5 minutes or until the onion is translucent.
Then add the carrots and mushrooms. Saute for 2-3 minutes. Then season with a pinch of salt and pepper. Continue to saute until the mushrooms have browned. About 5 more minutes.
Sprinkle in the poultry seasoning, toss to coat everything.
Then add the vegan butter and melt over the veggies. Now, sprinkle the flour over the veggies and toss to coat all the veggies in the flour.
Next, pour the white wine into the skillet and stir into the veggies. Let simmer on medium low for 2-3 minutes.
Then pour in the vegetable broth and coconut cream. Stir to combine everything and make sure there are no lumps of flour left. Season with a pinch of salt and pepper.
Reduce to low and simmer for about 10-15 minutes. The sauce will thicken up, but should still be somewhere between gravy and stew. Stir every few minutes.
While that is simmering, bring a large pot of salted water to a boil. Add the cauliflower florets.
Boil the cauliflower for 8-10 minutes or until very tender. Drain and add the a blender.
Then add the non-dairy milk, vegan butter, salt and pepper to the blender. Blend until totally smooth. it may take a minute. Taste and adjust seasonings. I like more salt, but that is a personal preference.
Now, taste the vegetable fricassee and adjust seasonings. Serve a bowl of cauliflower mash topped with vegetable fricassee.
*If you don't want to use the wine, just use another half cup of vegetable broth.