Cauliflower + Eggplant Mash, Two Ways

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.

Chop.
Season.
Roast.
Blend.
Enjoy!

ROASTED CAULIFLOWER + EGGPLANT MASH

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.

LEFTOVER MASH BURGERS

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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