Cauli-Potato Mash with Mushroom Macadamia Gravy
This recipe was brought to you by Lucy Stegley from Doctors for Nutrition.
The not-for-profit organisation, Doctors For Nutrition, was co-founded in 2018. With medical practitioner ambassadors across Australia, New Zealand and globally, Doctors For Nutrition’s mission is to ‘bring food back to healthcare’ through advocacy, education and research on the benefits of a whole food, plant-based diet.
- 500 g (1 lb 2 oz/4 cups) peeled and cubed potatoes (such as King Edwards or Colibans)
- 250 g (9 oz/2 cups) cauliflower florets
- 1 garlic clove, minced
- 1 tablespoon plant-based milk of your choice
- pinch of sea salt
- 205 g (7 oz/1½ cups) roughly chopped leek (white part only)
- 1 shallot, chopped
- 2 heaped teaspoons dark miso paste (such as Genmai Aka, which is made from a combination of soy beans and brown rice)
- 2 garlic cloves, minced
- 1 teaspoon roughly chopped sage
- 1 teaspoon roughly chopped thyme, plus extra sprigs to garnish
- ½ teaspoon finely chopped rosemary, plus extra sprigs to garnish
- 180 g (61/2 oz/2 cups) button mushrooms, roughly chopped
- 3 tablespoons plant-based milk of your choice
- 80 g (23/4 oz/½ cup) macadamias or cashew nuts (see Note)
- 1–2 teaspoons tamari (optional)
Put the potato in a saucepan and cover with cold water. Bring to the boil over a high heat and simmer until tender and the flesh is easily pierced with a fork.
While the potatoes are boiling, make the gravy. Heat a frying pan over a low heat and sauté the chopped leek and shallot in a little water for approximately 5 minutes, stirring and adding additional water as needed to prevent sticking. Add the miso paste, garlic and herbs and simmer for another few minutes. Add the mushrooms and cook until tender.
When the potatoes are starting to soften, add the cauliflower florets to the water and boil until tender (2-3 minutes).
Drain the potatoes and cauliflower, then place them back in the pot with the minced garlic, milk and salt. Mash until well combined and quite smooth. Set aside with the lid on to keep the mash warm.
Combine the sautéed vegetables with the milk and macadamias in a high-speed blender and blend until smooth. Add a splash or two of tamari if you like your gravy a little saltier and darker in colour. Blend in some more milk or water to thin the gravy if necessary.
Place the mashed potatoes in a big bowl, pour the gravy on top and garnish with sprigs of herbs. The gravy works well as a sauce for other vegetables too, and it can also be used as a dip!
Note: If you like, pre-soak the macadamias in water for a few hours before using, then drain and rinse.