3poundsrusset or yukon gold potatoes (peeled if desired and cut into 1-2" chunks)
1head cauliflower (broken into florets)
1 12ouncepackage firm silken tofu (such as Mori Nu brand)
1head roasted garlic*
1 1/2tablespoonsnutritional yeast (optional)
Salt and pepper to taste
For the Gravy
1/4cupall-purpose flour or gluten-free flour blend
4tablespoonsvegan butter or neutral-flavored oil such as grapeseed or canola
2tablespoonswhite or yellow miso paste (I used chickpea miso)
2tablespoonssoy sauce or gluten-free Tamari
3/4teaspoonKitchen Bouquet browning and seasoning sauce (optional (increase soy sauce to taste if not using))
1/4teaspoonground black pepper
8ouncescrimini or button mushrooms (sliced (optional))
For the Potatoes
Bring a large pot of water to boil over high heat
Add the potatoes and cook for 5 minutes
Add the cauliflower and cook for another 5 minutes, or until potatoes are fork-tender
While the potatoes and cauliflower are cooking, prepare the sauce by blending the tofu, roasted garlic, nutritional yeast, and cashews in a blender until smooth.
Drain the potatoes and cauliflower and return to the pot.
Mash the potatoes and cauliflower, adding the sauce a little at a time. If the mixture seems to thin, allow to sit for a few minutes to thicken up.
Season with salt and pepper to taste, and serve with gravy and sauteed greens if desired.
For the Gravy
In a small non-stick or cast iron skillet, cook mushrooms over medium-high heat until cooked and slightly browned.
In a small saucepan, melt the vegan butter or oil over medium-low heat.
Sprinkle in flour and whisk to combine until smooth, and cook for 1 minute.
Add the remaining ingredients, and whisk until slightly thickened, around 5 minutes.
Stir in cooked mushrooms, and serve warm over potatoes.
*If you don't have roasted garlic on hand, add 4-5 cloves of garlic to the boiling water before adding the potatoes. Cook for 5 minutes, then strain out of the water and add to the sauce ingredients before blending. Alternatively, add 1 tsp. garlic powder to the the sauce ingredients.**If you don't have a high-powered blender, you may want to pre-soak the cashews for a minimum of 2 hours or up to overnight. This will help them blend up properly. Alternatively, for a quick-soak method, boil the cashews in a small pot of water for 15 minutes. For either soaking method, drain and rinse the cashews before blending.***If serving with sauteed greens, use approximately 4-6 cups of raw chopped greens such as kale, beet greens, spinach, or chard. Saute greens in a large skillet over medium-high heat until wilted and tender.