by Lauren Hartmann 61 Comments
*This post may contain affiliate links in the recipe card*
Pour some vegetable fricassee over some creamy cauliflower mash and life gets instantly better!
Serving some total vegan comfort food realness with this vegan vegetable fricassee over cauliflower mash! Incredible veggies in a swanky vegan cream sauce poured over probably the best mashed cauliflower of all time. This is a fall must have. It can be made totally gluten-free and literally everyone goes gaga when I announce vegetable fricassee is for dinner.
Have you ever tried fricassee? It traditionally uses meat of course, but we don’t need no stinking meat. Vegetables cooked in the same fashion in a similar rich cream sauce, are total heaven. Fricassee is halfway between a sauté and a stew. Always done in one pot, with very simple ingredients. You’ll fall in love with this vegan version just like all that have tried it before you!
How easy is this vegan vegetable fricassee?
So dang easy, simply sauté and braise the veggies while you boil the cauliflower. Blend the cauliflower, make the sauce. Serve a big ol’ bowl of cauliflower mash topped with all the good stuff. Root veggies, mushrooms, garlic and cream sauce. You’ll have a hard time not going back for seconds!
This vegan vegetable fricassee is perfect to use any veggies you want. Anything you have on hand works pretty well in this dish. Fall veggies are my favorite, but I’m always pretty delighted to make it during other seasons to see what else goes well in this dish. While talking about how amazing the fricassee is, I want to make sure you understand that this is the best cauliflower mash ever. I have had a lot that was not good, but this cauliflower will definitely give mashed potatoes a run for their money!
Vegan Vegetable Fricassee with Cauliflower Mash
Print Recipe
Browned and braised veggies replace meat in this classic, served over the actual best vegan cauliflower mash!
Course Main Course
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Servings 4
Calories 449
Author Lauren Hartmann
Ingredients
Vegetable Fricassee
- 3 Tablespoons Olive oil
- 1/2 an Onion, chopped(I used a vidalia)
- 4 Cloves Garlic, chopped
- 1 Stalk Celery, diced
- 3 Large Carrots, chopped
- 20 Ounces Mushrooms, chopped(I used half crimini and half shiitake)
- 1 teaspoon Poultry seasoning (usually contains Thyme, Sage, Rosemary and Nutmeg)
- 1/4 Cup Vegan butter, I used Earth Balance
- 1/4 Cup All purpose flour or gluten free all purpose flour
- 1/2 Cup White wine,vegan (I used Pinot Grigio)*
- 2 Cups Vegetable broth
- 1 Cup Coconut cream or full fat coconut milk, canned
- salt and pepper to taste
Cauliflower Mash
- 1 Large head of Cauliflower, cut into florets
- 1/3 Cup Almond milk or non-dairy milk of choice
- 2 Tablespoons Vegan butter
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
Heat the olive in a large skillet on medium high.
Add the onion, garlic and celery. Saute, reducing heat as needed for about 3-5 minutes or until the onion is translucent.
Then add the carrots and mushrooms. Saute for 2-3 minutes. Then season with a pinch of salt and pepper. Continue to saute until the mushrooms have browned. About 5 more minutes.
Sprinkle in the poultry seasoning, toss to coat everything.
Then add the vegan butter and melt over the veggies. Now, sprinkle the flour over the veggies and toss to coat all the veggies in the flour.
Next, pour the white wine into the skillet and stir into the veggies. Let simmer on medium low for 2-3 minutes.
Then pour in the vegetable broth and coconut cream. Stir to combine everything and make sure there are no lumps of flour left. Season with a pinch of salt and pepper.
Reduce to low and simmer for about 10-15 minutes. The sauce will thicken up, but should still be somewhere between gravy and stew. Stir every few minutes.
While that is simmering, bring a large pot of salted water to a boil. Add the cauliflower florets.
Boil the cauliflower for 8-10 minutes or until very tender. Drain and add the a blender.
Then add the non-dairy milk, vegan butter, salt and pepper to the blender. Blend until totally smooth. it may take a minute. Taste and adjust seasonings. I like more salt, but that is a personal preference.
Now, taste the vegetable fricassee and adjust seasonings. Serve a bowl of cauliflower mash topped with vegetable fricassee.
Video
Notes
*If you don’t want to use the wine, just use another half cup of vegetable broth.
Nutrition
Calories: 449kcal | Carbohydrates: 21g | Protein: 7g | Fat: 37g | Saturated Fat: 16g | Sodium: 986mg | Potassium: 807mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10123IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 3mg
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Reader Interactions
Comments
GwendolynHello I can’t wait to see and cook your recipes and served to non cooking friends. GOD Bless You and Your team.
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- Meschelle Davis
I cheated and used heavy cream instead of coconut cream but this was sooo incredibly satisfyingly delicious! Thank you for creating delicious meals and so much more! I look forward to trying out more of your recipes and sharing them with my family and friends.Reply
- Rebecca
So, so, so amazing!Reply
Rebecca. Thank you.
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- Jessica
Looks amazing! Could you make the cauliflower mash using frozen cauliflower rice?
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- Lauren Hartmann
You probably can, I’m just not sure how much vegan butter and non-dairy milk you would need to add. I would cook the cauliflower rice and then just add a bit of each until you get the right consistency. I hope that helps!
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- Anne S
Sounds and looks amazing! how noticeable is the coconut taste?
- Lauren Hartmann
I don’t think you can taste coconut at all!
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- Susan Finn
I am not a fan of coconut tasting things at all… and I can’t taste it! Yea! But I did use about double the seasonings! I used vegetable seasoning (instead of poultry) and a good sprinkling of thyme, rosemary, sage & Trader Joe’s 21 seasonings . I also did 1/2 red potatoes& small head of cauliflower. Thank you for this recipe- it’s amazing and will be a staple for me!Reply
This looks amazing. I’m first up for a weekly meal train with some moms in my neighborhood. I love that you made a clearly satisfying recipe that is not meat dependent!
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- Debora Fulco
I made this tonight for supper and it was really quite good I will definitely make it againReply
- Sonia K
If you don’t like coconut you can use other cream-soya cream, rice cream,…
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- Hilary
This was really delicious! I love the “gravy” and the cauliflower mash. My husband is not a huge cauliflower fan so I think next time we will either serve over mashed potatoes or do a potato/cauliflower mash. Great flavor and perfect for a chilly fall/winter night. Thanks for the recipe!Reply
- Judith Chapman
Outstanding dish! Everyone (dinner for 6 adults) raved about the flavor profile and textures of the Fricassee. Unfortunately, everyone agreed that the mash was too smooth, akin to baby food (Chef error?). Next time around, I’ll probably go with a hearty grain base layer…i.e., TJ’s Harvest Grains BLEND, Buckwheat etc…
Thank you for the recipe share and PLEASE keep these DELICIOUS recipes coming! 😉Reply
- Amy
This is delicious. Just what I needed at the beginning of fall. I also like a well salted cauliflower mash. This was the first recipe I made of yours, can’t wait to try more.Reply
- Cristen Sassi
Made this tonight! Delicious! Subbed white bean puree for coconut cream to add a little protein and skip the coconut flavor. Added peas and green beans. My mash was too smooth too…will adjust next time. Love these flavors!Reply
- Heidi
Another amazing recipe from you! Perfect cold weather comfort meal, will definitely make again!Reply
- Hilary
YUMMM! This was super yummy! We had left overs over baked potatoes and would totally recommend this!Reply
- Monique
Absolutely stunning your website is gorgeousReply
- Kathy
This is fabulous! I tried it a few weeks ago, and I am planning this as my main dish for a very vegan Thanksgiving. I’m
Going to serve it with vegan mashed potatoes. Easy, delicious! Dress it up with some fresh herb garnish. I am telling you- a rich vegan main for all!!!Reply
- Suzy
I concur with all of the comments! Delicious, amazing, wonderful (and no, you can’t taste the coconut!). Husband said it was perfect for this cold winter night. I will definitely be making again. The only tweak I did was because my gravy wasn’t as dark in the picture, so I added about 1/2 tsp of Kitchen Bouquet. It was perfect! Thank you so much! This is definitely a keeper!!Reply
- Jennifer
Thank you for the coconut comment!
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- Alexis Vestby
Did you use potatoes in this recipe as well?
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- Lauren Hartmann
I did not, but you certainly can! I just used that veggies that are in the recipe!
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- Suzy
I also did not use potatoes.
- Quin
Made this for dinner tonight. It turned out delicious! Cauliflower Mash was great. I didn’t have poultry seasoning so I added Herbes de Province instead. I would have liked to add a crunchy element to this dish somehow. This recipe is a definite win! Thanks for sharing!Reply
- Dawn
My husband and I are moving to a plant-based diet, so I’ve been making lots of new recipes over the last few weeks. This one was honestly the best recipe I’ve made so far! So “meaty” and delicious! I made it with the cauliflower mash, but it would also be amazing over baked or mashed potatoes or whole grain pasta! Thank you so much for sharing!Reply
This is my first time leaving a comment on one of your recipes. I had to, because this was so good! I had some leftover red wine in the freezer, so I swapped the white wine for red, but otherwise kept everything exactly the same. Would definitely make this again!Reply
- Jamie
Delicious!Reply
- Emily
My husband and I are recently vegetarian and have been exploring recipes that satisfy that savory and filling winter meal craving. This was delicious, filling, and easy to make! We were a little worried about the coconut milk, but you couldn’t taste any coconut flavor at all. This is definitely becoming a regular at our house.Reply
- Shelley
Can u tell me what other veggies work well? I would include mushrooms as I love them but my toddler is not a fan so I was wondering what else I could add to hide them a bit??
ThanksReply
- Lauren Hartmann
I like to use heartier veggies for this. Any root veggies work, brussels sprouts any thing that doesn’t overcook easily.
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- Carina
How to make the veggie broth?
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- Lauren Hartmann
I always use store bought veggie broth, but there are some great recipes online that you can look up if you want to make it yourself!
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- Karen Haworth
I just made this. Now I am sitting here waiting for my family to get home so I can eat it. If they don’t hurry there may not be any left. Wow! This is delicious! I did not have cauliflower so I made potatoes and rice (giving my family options). But honestly, I think this would be delicious on a shoe!Reply
- Nancy
Made this tonight and mind you, I HATE cooking. My husband loved it so much and was soo impressed he had 2 big bowls. Thank you so much for this awesome recipe!! I’m actually very excited to try another recipe! Yay!Reply
- MizzChrissie
Wonderful dish! Only thing I added was
Beyond meat homemade meatballs and it was
an absolute hit!Reply
- Trish
Followed your recipe exactly. This was even better than the pictures looked! Your instructions are to the point and simple to follow. I don’t know how on earth you create the recipes you do, but you’re a freaking genius!! This is such a good example of comfort food. It will go into my permanent rotation. I don’t care if it’s the middle of summer, I’ll be making it! You make it so easy to be vegan! Thanks for all the pleasure you bring to so many in so many ways!! 😍😍😍Reply
This was the perfect meal for a cold February night. I followed the recipe to a T and just poured the rich, delicious gravy over mashed potatoes instead of cauliflower. Definitely adding this to my menu rotation.
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- Tracy
This recipe is sensational! I am absolutely amazed at how delicious it is! thank you!Reply
- Tracy
This is easy and amazing!!Reply
- Marisa S
This is soooo good. Seriously. As per other comments, it doesn’t have any coconut flavour if that’s a concern for you. Even my meat-loving and coconut-hating boyfriend loved it! I just made the fricassee, and mashed potatoes as that’s what I had on hand, so I can’t speak towards the cauliflower mash. Each of Lauren’s recipes have so much care and thought put into them, and this is no exception.Reply
- Courtney Y.
This was SO delicious! One of the best things I’ve made. Thank you so much!Reply
- Colleen
Scrumptious 😋Reply
- Tim Bowman
Thanks for sharing! I loved thisReply
- Yolanda
Hi Lauren,
Looks delicious! So I have everything to make this and was wondering what you thought about using mushroom broth instead of veggie broth? Have you cooked with it before? Any feedback is appreciated!
Thanks,
YolandaReply
- Lauren Hartmann
I think using mushroom broth would be amazing! I have cooked with it before, not to make this recipe, but I do love it and think it would be great!
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- Kayla
This was amazing! I’ve tried multiple recipes similar to this but have never wanted to make it again, but I am just obsessed with this one! I added kale to it also towards the end. My mum does not like cauliflower at all, but was really impressed with this mash.
Just a question though, how did you get your sauce to look like actual gravy? Mine just looks like a white gravy, did I miss something?Reply
- mandy
Doubted, made it, loved it. OMG so good!thx. Love ur Page!!
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This was delicious! I have seen this dish floating around instagram for a week or so and had liked it, and shared the recipe link with my sister several times. Tried it today and it was great!Reply
- Melissa Leaman
Can’t wait to try this! Any suggestions for replacing the vegan butter?
Thank you!
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- Rachelle
So so good! Like others, I used red wine instead of white since that’s what I had – I cooked the mushrooms down first the second time I made it and preferred their texture that way.Reply
- Lana
I really enjoy this concept! I am looking to go vegetarian, so I used butter instead of vegan butter. I followed the recipe, I would say to reduce the veggie stock by about a half cup because it would then take slightly more flower to reduce properly. The coconut is a nice touch, but again I would scale it back or I would up the poultry seasoning to a full tablespoon. I also added some fresh sage and rosemary while I was reducing. Another fun thing, I added the carrot tops as a garnish which was a nice touch of freshness. Overall, I would definitely make this dish again! I also added a clove of garlic to the mashed cauliflower, when is there ever too much?! I had so much fun making this!!Reply
- Camryn
Soooo yummy. We had this with chunky mashed potatoes and it was a hit. Definitely a keeper, especially for the colder months!Reply
- Shannon
I made this for dinner tonight and it was absolutely delicious! I asked my husband what he would give it out of 10 and he said 10! Please try it.
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- Jane
I expected this to be good but… oh my goodness it is AMAZING (and easy to make)!!Reply
- Celina
Just made this and it was amaxing!!!! Thank you so much!Reply
- Megan
WOW! Made this for a Christmas gathering and everyone was blown away with how amazing it was. The only change I made was that I used real butter because I couldn’t find vegan butter. I highly, HIGHLY recommend this recipe. It’s incredibly flavorful and hearty. Perfect winter meal. Cannot wait to make it again!Reply
- Phaedra
I made this last night with a mix of oyster mushrooms and chestnut mushrooms and it was so amazing!! Perfect flavor balance and creaminess. Love this recipe!!Reply
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