1 head of cauliflower, chopped into florets
2 small red potatoes
1/2 cup I Heart Keenwah Toasted Tricolor Quinoa, cooked and cooled
1 tsp garlic powder
1 tsp onion powder
3 tsp vegan butter (e.g., Earth Balance)
1/3 cup almond milk
salt and pepper to taste
3 sprigs of fresh thyme
1 BOU Mushrroom Gravy Cube
Place cauliflower and potatoes in salted water. Bring water to boil and cook for 15 minutes. Drain water. Add garlic powder, onion powder, vegan butter, almond milk, salt, pepper, and mash with a hand masher. Texture will not be toothsome (as opposed to smooth puree). Add quinoa and thyme and fold in with a spoon. We also recommend adding some fresh greens (e.g., baby spinach or kale - optional). Serve with mushroom gravy!
Mushroom Gravy - Whisk 1 cube with 1/2 cup of boiling water over high heat. Enjoy!