Vegan Kentucky Fried Chicken (KFC) copy-cat Mash ‘n’ Gravy, ultimate comfort in a bowl !
Hello all !
Well, it is definatley coming into the colder months here is Australia. The leaves are turning all shades of rust, orange and a brilliant red. The fires are roaring and the air smells of wood smoke. Time for some comfort food, the type that wraps you up like a warm blanket.
I have been trying to “copy” the KFC or Kentucky Fried Chicken flavours for a while now. Totally by accident I think, or hope, I have the gravy flavour pretty right. Each of the dried herbs and spices is important in this mix, so if you don’t have one thing it won’t be a total disaster but it will definatley taste better with the whole lot of listed ingredients in the saucepan.
The mash is fairly standard. I have included a recipe for it using the microwave, this is a great go-to during the cooler months. It keeps really well in the fridge and the whole family will eat it without any clue it is in fact cauliflower & not potato !
So, pot on the stove & get ready to wrap yourself in that warm blanket that is mash ‘n’ gravy …
Joni
- 1 tbs olive oil
- 2 brown onions, roughly chopped
- 1 stick celery, sliced into crescents
- 1 tsp dried thyme
- 1 tsp Spring Gully Gluten-free Worcestershire sauce (or other Vegan alternative)
- 1 tbs Good Choice BBQ sauce (or other low cal & sugar-free BBQ sauce)
- 2 drops of sesame oil
- 2 tsp chicken stock powder ( I use the Massel vegan one)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp ground sage
- Heat a small saucepan over medium heat. Add oil, onions, celery and thyme. Cook for approx. 10 mins until nicely dark brown.
- Add the rest of the ingredients, cook while stiring for a few mins. Add three cups of water. Cook for 15 mins until it has reduced to two cups approximately. Blitz in a blender or using a stick blender. Season with salt & cracked black pepper.
- Serve over the KFC copy-cat potato mash or other vegetables.
- Excellent gravy for serving with basic vegetables.
- Freezes very well, especially in ice cube tray for a quick single serve.
- 600 grams cauliflower (1 large one), roughly cut into florets leaving stem on
- 2 tsp chicken stock powder (I use the Massel vegan one)
- 2 cups boiling water
- 1 tsp olive oil
- In a large bowl add the cauliflower, the stock powder and boiling water. Mix. Cover with cling wrap. Cook in microwave approx 15 mins until nice and soft and falling apart. (You can also do this in a saucepan if you don't want to use the microwave).
- Drain the cauliflower well in a colander. Get a large tea towel and tip cauli into the middle of it. With kitchen gloves on, grab all four corners and wring the cauliflower out over the sink until much of the water has come out. Return to the bowl and blitz until really smooth and creamy, it should not be watery but a solid, sticky mash.
- Add 1 tsp olive oil and blitz again for a few minutes. This emulsifying action gives it a super creamy result, much like using butter & milk.
- Season well with salt and cracked black pepper.
- You can add any number of yummy things to the mash, all types of spice mixes, crispy fried onions, mustard, tomato or BBQ sauce.
- Freezes really well in portions, I just recommend re blitzing it once defrosted as it can separate a little and go watery, but come back together after a quick blitz.
Heather
May 8, 2016
Worcestershire sauce isn’t vegan.
Joni Condos
May 9, 2016
Ah apologies, I meant it put in the vegan brand , I’ll do it now 🙂 thanks for letting me know, Joni