For our first Thanksgiving, after becoming vegan, we told Chris's family not to worry about us- we would bring our own food. We didn't want to overwhelm people with having to prepare vegan food and I had no problem bringing a bunch of vegan dishes to share with everyone. Chris's sister, a super healthy-eating vegetarian, insisted on bringing the mashed potatoes and I agreed to bring a healthy vegan gravy. She even texted us several times to make sure certain ingredients were ok (She is just the sweetest- I truly have some of the best in-laws around!).
On Thanksgiving, I was blown away by Sharla's mashed potatoes. I asked her how she made them and she told me: She substituted half of the potatoes with cauliflower and used almond milk and Earth Balance to make it creamy. I have made them again at home, several times since thanksgiving. Only a few months ago did I learn that Isa Chandra Moskowitz had a similar recipe in Appetite for Reduction and she appropriately named them "Caulipots."
Because I have an intense love for words, and "caulipots" is like music to my ears, I kept the name. Because my sister-in-law's recipe is so good and has sentimental value, I still use her recipe. And because I'm having a small love affair with The Chickpea, I decided to do a chickpea version of one of my favorite recipes.
These caulipots get their creaminess from a puree of chickpeas, almond milk, and olive oil. The chickpeas also add a nutty richness to the caulipots while adding a bit of protein. I topped the caulipots (Man, I love that word!) with some Miso Mushroom Gravy and served it alongside a delicious chickpea-infused entrée (but you'll have to wait until tomorrow to see what that is!). In the meantime, enjoy this wonderful side dish brought to you by Sharla, Isa, and
the letter F The Chickpea.
- 6-8 small baby golden “creamer” potatoes
- ½ head cauliflower, broken into pieces
- ¾ cup cooked chickpeas (or canned, rinsed and drained)
- 5 tablespoons almond milk
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 cups + 1 tablespoon vegetable broth
- 3 tablespoons chickpea flour
- 1 tablespoon Bragg Liquid Aminos
- ½ teaspoon white miso
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 teaspoons olive oil
- 1/2 red onion, diced small
- 2 cloves garlic, minced
- 2 cups crimini mushrooms, sliced
- 1 tablespoon nutritional yeast
- pepper to taste
- If you do not like potato skins in your mashed potatoes, you should peel the potatoes. I like the texture the skins add, so I leave them in. Chop the potatoes into small chunks.
- Place the potatoes in a medium pot and cover with water. Cover the pot and bring to a boil on the stove. Once it is boiling, remove the lid, place a steamer on the pot. Place the cauliflower in the steamer and cover. Let the cauliflower steam while the potatoes cook, until cauliflower can be easily pierced with a fork, about 5-7 minutes. Alternatively, you can steam the cauliflower separately from the potatoes.
- While the cauliflower and potatoes are cooking, place the chickpeas in the bowl of a food processor. Add the almond milk and olive oil and process until it is a smooth puree.
- Once the cauliflower and potatoes are done cooking, drain the water from the potatoes and add the cauliflower to the potatoes. Use a masher to mash them until they are roughly mashed. Add the chickpea puree and begin mashing again until you reach your desired texture. If you like your mashed foods super smooth, just add the roughly mashed potatoes and cauliflower to the food processor with the chickpea puree and process until smooth.
- Add salt and pepper to taste. Serve with gravy and enjoy!
- Whisk the 2 cups of broth together with the flour and set aside.
- Mix the 1 Tablespoon of broth with the Bragg Liquid Aminos and miso paste. Mix in the thyme and sage and set aside.
- Heat the olive oil in a large, shallow saucepan for about one minute. Add the onion and sauté until translucent. Add the garlic and mushrooms and sauté for about 4-5 minutes, or until mushrooms have browned. Add the miso mixture and mix to combine. Let it cook in the liquid for 2-3 minutes, then add the broth mixture and nutritional yeast. Mix thoroughly and bring to a boil. Once it is boiling, reduce to a simmer and let it cook for about 20 minutes or until it reaches a desired thickness. Remove from heat and serve. Enjoy!
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Chickpea Love Affair Vegan MoFo Entries!
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Photography by Chris Miller
Bex @ Vegan Sparkles
YUMMMM! Talk about comfort food! This looks incredibly comforting and I love that it's such a healthy version.
And you've got Mr Chickpea working double time in the gravy too! Nice work. 🙂
Thank you- it really is comfort food at it's best! 🙂
I love the AFR caulipots and am sure they're extra delicious with chickpeas..especially topped with that yummy gravy which I'm also going to have to make very soon.
I'm really enjoying this chickpea theme 🙂
Thank you, Emma! I'm really enjoying the theme too. 😉
wow- the caulipots and gravy look delicious! i am making these for thanksgiving FOR SURE.
That makes me so happy, Caitlin!
yummers! i love caulis in any form and chickpeas of course, i can imagine the deliciousness that is that mish mash!:)
we dont host thanksgiving, but i am thinking i should this year:) maybe my parents will visit so then we can actually have a big get together!
That sounds so fun! We're actually thinking about staying home and doing a quiet thanksgiving at home. It's always such a production, having to make all of our food for 4 days, packing it up, driving for hours, getting a hotel, finding a place for the dog to stay... it's just too much. We want a quiet peaceful long weekend at home. 🙂
Yum! Mashed potatoes are so delicious, and I've made a cauliflower version before too, but I love the chickpeas in yours! Matt would flip over these - his two favorites of mashed potatoes and mushrooms. 🙂
Thanks, Melissa! What is it about mashed potatoes and mushrooms that go so well? Mushroom gravy has got to be my favorite.
Wow I never thought cauliflower could replace mashed potatoes, but it does makes sense when you come to think of it. Incorporating chickpeas is even one step further. Way to go with your creative chickpea ideas Kristy!
Thank you, thank you Richgail! It really is a great mash-up of yummy flavors. 🙂
Gabby @ the veggie nook
Wow this gravy recipe sounds just divine! It will definitely be making an appearance at the table this Christmas 🙂
You just put the biggest smile on my face! 🙂
the bear and the blackberry
I. Am. Drooling. : )
Wipe. Your. Mouth. 😉 Just kidding- I'm so flattered that you like it! 🙂
I thought I was going to cry if you didn't include the gravy recipe as well, but there it is! Bless you! 😉
I would hate to make you cry, Somer! Even if I hadn't posted it, I would send it to without a thought, if you wanted it. xo
Man I am so ready for thanksgiving, I have booked marked your miso mushroom gravy it sounds so incredible!
I'm ready for thanksgiving too! Are you having it with you family or Justin's? I think we're staying home, just the two of us and I AM SO STOKED! I can't wait! 🙂
On Thanksgiving when you're enjoying a heaping helping of caulipots & gravy, don't you ask yourself why you don't have them more often? They're so creamy and wonderfully good together! I've had Isa's caulipots before and enjoyed them quite a bit. I look forward to trying your version with the chickpeas! And the gravy sounds amazing. Miso is such a wonderful addition to sauces for added umami.
I know- mashed foods in general are something I don't make enough. I mean, mashed sweet potatoes! Those could be year-round treats. The first time I bought miso, I thought it would be something I rarely used and now I'm surprised at how quickly I go through it. I love the stuff!
I've been holding on to this recipe to make and finally was able to...and YUM, was it worth the wait! It's been the perfect dinner when I get home from long days working to just heat up and feel like I am getting a fairly balanced meal. Thank your SIL too, it is delicious!!
Oh yay! That makes me so happy to here, Lori! I love it too and it's officially a "regular" at our holiday table. 🙂
I really wanted to like this. I would love to find a healthier alternative to mashed potatoes. The cauliflower totally overpowered this recipe and the miso gravy lacked complexity and savory flavors. It was edible and all, but I wouldn't make it again. :(. Sorry!