6 Servings 60 min Cook
6 Potato medium (2-1/4" to 3-1/4" dia) Potato
1 1/2 Cup White Beans
2 Tbsp Smart Balance Light Buttery Spread
1 1/2 Cup Almond Milk
4 Tsp Salt
2 Cup whole Mushrooms
1 Head medium (5-6" dia.) Cauliflower
1 Tbsp Nutritional Yeast
1/2 Tsp Pepperr
2 Cloves, minced Garlic
2 Package (10 oz) Broccoli
1/4 Tsp Cayenne Pepper
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 saucepan, covered with water, to boil for 10 minutes.
Once cauliflower is done (check it by placing fork in it, should be very tender).
Pour into high-powered blender along with 2/3 of the almond milk.
Blend until completely smooth.
Place blended cauliflower back on stove in the same saucepan on low-medium heat.
Add mushrooms, nutritional yeast, half of the salt, pepper, and the garlic into saucepan 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.
Drain and add your beans and remaining almond milk into high-powered blender and blend until smooth.
Pour bean mixture into a large mixing bowl.
Add drained potatoes, vegan butter, and remaining 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 the broccoli.
You can do this quickly in the microwave according to package directions.
Mash the potatoes into the bottom of a large casserole dish, smooth it as evenly as possible.
Top with cauliflower gravy mixture.
Once broccoli is cooked 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 cayenne to the top of the broccoli.
Place completed dish in oven for 25 minutes at 350°F.