Vegan Vegetable Fricassee with Cauliflower Mash
Ingredients
- 3 tablespoons olive oil
- 1/2 an onion, chopped
- 4 cloves garlic, chopped
- 1 stalk celery, diced
- 3 large carrots, chopped
- 20 ounces mushrooms, chopped
- 1 teaspoon poultry seasoning
- 1/4 cup vegan butter
- 1/4 cup all purpose flour or gluten free all purpose flour
- 1/2 cup white wine,vegan
- 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.
- sprinkle in the poultry seasoning, toss to coat everything.
- next, pour the white wine into the skillet and stir into the veggies. let simmer on medium low for 2-3 minutes.
Preparation
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
Serve cauliflower mash topped with vegetable fricassee