Cauliflower + Eggplant Mash, Two Ways

>> Wednesday, November 26, 2014

If you’d rather skip the traditional mashed potatoes this year in favor of a more veggie-filled side -- this recipe is for you. Not only that, you can transform any leftovers into a delicious veggie burger! Actually, you can do the veggie burger with any mash you might have on hand, but first I’ll cover making the roasted mashed veggies.



Makes around 4 cups total.

What you’ll need . . . 
  • 1 head cauliflower, chopped
  • 1 medium eggplant, skin peeled + chopped
  • Handful nutritional yeast
  • Salt and pepper to taste
  • Olive oil
  • Water
  • 1 tablespoon Earth Balance

Method . . . 
  1. Preheat your oven to 350 degrees F.
  2. Place veggies on a rimmed baking sheet. Drizzle with olive oil and season with the nutritional yeast, salt, and pepper.
  3. Roast for around 1 hour -- stirring every 20 minutes until everything is browned and soft.
  4. Transfer to a food processor and add water 1/4 cup at a time until you reach your desired consistency. I used around 1-1/4 cups water total.
  5. Mix in the Earth Balance and serve in a large baking dish.


A wonderful way to use the rest!

What you’ll need . . .

  • 2 cups Cauliflower + Eggplant Mash (cold)***
  • 1 cup texturized soy protein
  • 1 cup rolled oats, uncooked
  • 1/2 cup sunflower kernels 
  • 1/4 cup flax meal

Method . . . 

  1. In a large bowl, simply mix all the ingredients together by hand until well incorporated.
  2. You can add any extra seasonings you might want, but I found the original mix to be quite flavorful on its own.
  3. Then shape into patties -- about 8 in all. 
  4. *** Alternatively, if you didn’t quite have 2 cups of mash, you can use just one cup and half the other ingredients for 4 burgers.
  5. Then cook in a fry pan with some olive oil over medium-high heat until browned on both sides.
  6. I even froze my burgers using these instructions.

HAPPY THANKSGIVING -- and don’t forget dessert!

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