Vegan Vegetable Fricassee with Cauliflower Mash
Browned and braised veggies replace meat in this classic, served over the actual best vegan cauliflower mash!
Servings: 4
Calories: 449kcal
Ingredients
Vegetable Fricassee
- 3 Tablespoons Olive oil
- 1/2 an Onion, chopped(I used a vidalia)
- 4 Cloves Garlic, chopped
- 1 Stalk Celery, diced
- 3 Large Carrots, chopped
- 20 Ounces Mushrooms, chopped(I used half crimini and half shiitake)
- 1 teaspoon Poultry seasoning (usually contains Thyme, Sage, Rosemary and Nutmeg)
- 1/4 Cup Vegan butter, I used Earth Balance
- 1/4 Cup All purpose flour or gluten free all purpose flour
- 1/2 Cup White wine,vegan (I used Pinot Grigio)*
- 2 Cups Vegetable broth
- 1 Cup Coconut cream or full fat coconut milk, canned
- salt and pepper to taste
Cauliflower Mash
- 1 Large head of Cauliflower, cut into florets
- 1/3 Cup Almond milk or non-dairy milk of choice
- 2 Tablespoons Vegan butter
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- 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.
Video
Notes
*If you don't want to use the wine, just use another half cup of vegetable broth.
Nutrition
Calories: 449kcal | Carbohydrates: 21g | Protein: 7g | Fat: 37g | Saturated Fat: 16g | Sodium: 986mg | Potassium: 807mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10123IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 3mg