So I started my new job this week. My days of playing stay-at-home-wife are over. While I enjoyed that brief period of cooking, cleaning, drinking wine at noon then stopping to sober up in order to pick up the husband after work, the the time has come for me to place the bedroom slippers back in the closet and bust out the old business clothes. Or actually, business casual clothes, to be exact <–perk of work.
While I was enjoying my time off, I was also keen on making foods that allowed me to remain as lazy as possible. Bulk foods and casseroles were right up my alley. So yes, today’s recipe is a casserole. However, it is not just any old casserole, it is a mashed potato casserole that makes a complete meal! My Mashed Potato Casserole with Cauliflower Gravy has a layer of mashed potatoes, then a layer of cauliflower gravy, then a final layer of minced broccoli. The mashed potato layer has an undetectable can of white beans mixed in for protein and the gravy has pureed cauliflower in it as well as mushrooms. It is creamy, dreamy, and just mhmmmm….
You have veggies, you have protein, you have delicious and comforting potatoes -what more do you want?! In a word: nothing. There is nothing more this casserole needs, in my opinion anyways. I plan on making this for thanksgiving instead of our standard potatoes. I can make it the night before or first thing in the morning, then heat it in the oven right before serving. I recommend giving it test run yourself to see if it is something you would like to add to your holiday menu. A healthy alternative to the standard cream and heavy butter laden classic potatoes, this casserole is the bee’s knees!
Let me know if you will be adding this to your holiday menu in the comments below. Or tag me @peppers_peaches or use my hashtag #peppersandpeaches on instagram or twitter!
- For Mashed Potatoes:
- 15 small russet potatoes (or 7-8 large ones)
- 1 can white beans
- 2 tbs vegan butter
- ½ cup milk
- 1 tbs salt
- For Gravy:
- 6 oz mushrooms (I used baby bellas)
- 1 large head cauliflower
- 1 cup dairy free milk
- 2 tbs nutritional yeast
- 2 tsp salt
- ½ tsp pepper
- 2 cloves garlic, minced
- For Broccoli:
- 2 12oz. bags of frozen broccoli
- 1-2 tsp cajun seasoning
- Start by dicing your potatoes, with skin on, into even pieces. Place in large pot on stove and bring to a boil. Boil for 15 minutes.
- Once you place potatoes to boil, cut your cauliflower into chunks and place in a large sauce pan, covered with water, to boil for 10 minutes.
- Slice mushrooms.
- Once cauliflower is done (check it by placing fork in it, should be very tender). Drain. Pour into high powered blender along with 1 cup of your dairy free milk. Blend until completely smooth.
- Place blended cauliflower back on stove in the same sauce pan on low-medium heat. Add mushrooms, 2 tbs nutritional yeast, 2 tsp salt, ½ tsp pepper and the garlic into sauce pan as well. Stir to combine. allow to cook for about 5 minutes to make the mushrooms slightly tender.
- While cauliflower gravy is cooking, drain your boiled potatoes. Leave them for a moment.
- Add your beans and ½ cup milk into high powered blender and blend until smooth. Pour bean mixture into a large mixing bowl. Add drained potatoes, 2 tbs butter, and 1 tbs salt to large bowl as well.
- Beat potatoes with hand mixer (or by hand) until all potato ingredients are fully incorporated. Should be thick but creamy potatoes. Taste to see if need more salt or add more milk if too thick.
- At this point, you should steam your broccoli, mine was able to be steamed in the bag, but you can do it however you please.
- Mash the potatoes into the bottom of a large casserole dish, smooth it as evenly as possible.
- Top with your cauliflower gravy mixture.
- Once broccoli is steam, and has cooled enough to touch, cut broccoli into very small pieces, almost minced. Sprinkle broccoli on top of the gravy layer. Add a bit of the cajun seasoning to the top of the broccoli.
- Place completed dish in oven for 25 minutes at 350 degrees.