Vegan Miso Rutabaga Cauliflower Mash
Easy Low-Carb Alternative To Mashed Potatoes
These super tasty Vegan Miso Rutabaga Cauliflower Mash has given a whole new meaning to mashed vegetables. As a recipe creator, this was so surprisingly good! The miso gives that special extra umami taste that is so robust and rich in flavor. Plus, the cauliflower and rutabagas have less carbs so pile it on. You will be adding it to so many meals as that extra special taste that rounds everything up. Pour on your favorite vegan butter or gravy and enjoy every bite.
Rutabaga Nutritional Goodness
I believe rutabagas do not get enough attentional as a super food. One medium rutabaga has 166mg of calcium, compare that to one cup of cooked broccoli that only has 60mg. Plus a medium potato only has 26 mg. Not only are rutabagas high in calcium they are high in antioxidants and carotenoids which helps protect your immune system and fight off cancer. They are full of potassium, vitamin C and E and high in fiber. On this information I will be replacing a lot of meals with rutabagas. Sounds healthy to me!
Rutabagas are a little less in carbs compared to a potato. So adding some cauliflower to rutabaga mash really lessens the carb intake as well. One cup of cauliflower is only 5 grams of carbs. Plus, cauliflower really complements the rutabaga flavor and taste. Great combo!
How To Make Vegan Miso Rutabaga Cauliflower Mash
This might take just a little more time than making mashed potatoes but it is so worth it. The rutabaga has a thick skin on it so make sure to cut that all off. I like to cut the rutabaga into small cubes because it will cook faster this way. Rutabagas take awhile to cook. Being that it does take so long stemming the cauliflower and the rutabagas in separate steamers has worked best for me.
I love the taste of miso and the white miso I used worked so well. If you are not a miso fan just leave it out and add a little more nutritional yeast. Adding more nutritional yeast won’t matter because it will give it a mild cheesy buttery flavor. That is perfect for any kind of veggie mash in my book.
The grilled onions and garlic in this recipe add such a nice flavor. I add the salt and pepper to the onions and garlic while they are cooking because it sucks up the salt and spicy pepper. Black pepper goes really well with rutabagas and turnips. It really adds to the olive oil as well. So you are really adding an infused olive oil to the mash. Just pour it on! Yum!
Toppings for Vegan Miso Rutabaga Cauliflower Mash
Of course this Vegan Miso Rutabaga Cauliflower Mash can stand alone as a great meal. I grew up growing and eating these great vegetables and keeping them in the cold cellar at the farm. Before the food processor came along we would use the old folding mill. The folding mill made it extra cream and smooth. It was the best mash ever with lots of black pepper and butter. Those were the days!
Now there are so many wonderful options for toppers to quickly pick up at the store. Adding fresh thyme is one of my favorite topping and hot chili pepper flakes. As you know I like that extra spice! I will have a wonderful Vegan Miso Onion Gravy next week that goes really well with this rutabaga mash. Stay tuned for up coming gravies in the future. I plan on making more of them for the website. I hope you like this Vegan Miso Rutabaga Cauliflower Mash as much as we do. Enjoy!
Vegan Miso Rutabaga Cauliflower Mash
- 2 Medium sized vegetable steaming pots
- 1 Small skillet
- 1 Cutting board
- 1 Sharp knife
- 1 Food processor or Blender
- Measuring cups
- Measuring spoons
- 1 Scraper
- 1 Large serving bowl
- 1 Serving spoon
- 2 med Rutabagas, pealed, washed and cubed, steamed
- ⅓ small Cauliflower, chopped large to steam
- 2 Tbsp Extra Virgin Olive Oil
- 5 cloves Garlic, chopped
- ⅓ cup Yellow Onion, chopped
- ⅓ cup Coconut Milk
- 3 Tbsp Nutritional Yeast
- 2 tsp White Miso Paste
- ¼ tsp Sea Salt
- ⅓ tsp Black Pepper
- Clean and chop up the vegetables, onions and garlic.
- In two steamers add the rutabagas in one and the cauliflower in the other. Turn on the rutabagas first. After eight minutes turn on the cauliflower so that they are done around the same time. Steam them both until they are soft and can insert a fork easily. Stain and set aside. Keep the lid on to keep them warm.
- In a small skillet on medium heat add the olive oil, chopped garlic and chopped yellow onion. Add ¼ tsp of sea salt and ⅓ tsp black pepper. Grill and stir until they are turning transparent. When they start to turn a little brown turn them off and set aside.
- In a food processor or blender add the steamed rutabaga, steamed cauliflower, grilled onions and garlic with the olive oil, nutritional yeast, vegan butter, white miso paste, and coconut milk. Blend on low, stop and scrap sides and continue blending on high until smooth in texture. You may have to stop and scrap the sides down about two more times before it is done.
- Transfer into a serving bowl and top with vegan butter, fresh thyme and hot chili flakes. Or, serve with your favorite gravy.