Vegan Vegetable Fricassee With Cauliflower Mash Recipes

VEGAN VEGETABLE FRICASSEE WITH CAULIFLOWER MASH

Steps:

• 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.

VEGAN CAULIFLOWER CHEESE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the cauliflower florets and stalks with the oil in a large roasting tin and season well. Roast for 25-30 mins until almost tender, then add the leaves and cook for a further 5 mins.
• To make the sauce, melt the vegan butter block in a large saucepan. Add the flour, mustard powder, onion and garlic granules and cook for 2-3 mins. Gradually add the soya milk, whisking well to incorporate. Bring to a gentle simmer, stirring constantly, then simmer for 4-5 mins until thickened and reduced slightly. Add the nutritional yeast and season well, then whisk to combine.
• Tip the sourdough breadcrumbs and vegan cheese into a bowl and stir to combine. Season well. Remove the cauliflower from the oven, spoon over the sauce and stir to combine. Scatter over the cheesy sourdough crumbs and return to the oven for 10 mins until bubbling and golden. Serve as a side or main with a green salad.