Mashed Cauliflower and Broccoli with Mushroom Gravy

This is a yummy, healthy vegan twist for the common mashed potatoes with gravy. I didn’t use any butter or butter substitute yet the whole combo tastes buttery and rich and satisfying. You might want to keep this in mind the next time you have mashed potatoes and gravy.

Ingredients

Mashed Cauliflower and Broccoli

4 cups cauliflower
2 cups broccoli
1 tsp salt
1 tsp pepper
1 tbs olive oil
1 garlic clove

In a large pot boil or steam cauliflower and broccoli until vegetable are softened but still have a little snap. Strain and pour into a food processor. Combine all other ingredients and blend until the vegetables are pureed together.

Mushroom Gravy
1-2 tbs olive oil
2 cups mushrooms
1/2 cup green onion chopped
1/2 yellow onion chopped
4 cloves garlic minced
1 tsp salt
1/2 tsp pepper
1/2 tsp crushed red pepper
1/2 cup vegetable broth

In a large saute pan heat olive oil over medium and add mushroom and onions. Add salt and pepper and red pepper. Saute for about 5 minutes before adding garlic. Continue to saute for about 10 minutes on medium. Once vegetables start to stick to the pan slowly add in vegetable broth and scrape the pan stirring everything together. Let simmer on medium low for about 5 more minutes until the broth thickens a little. Serve over mashed cauliflower and broccoli.

Yields about 2-4 servings