Vegan Thanksgiving Dinner Recipe: Cumin-roasted Cauliflower & sweet potato mash with mushroom gravy by Chef Annabelle Choi

This Thanksgiving, I am grateful for…Chef Annabelle Choi who has revealed her incredible recipes that delighted 40 diners last night at Juice Truck! Everyone I spoke to was over the moon for her dishes…specifically this nostalgic, hearty and rich entree lathered in mushroom gravy. I wouldn’t have known the gravy wasn’t “of the typical variety”…it was intensely flavour and satisfyingly thick. This will be a keeper in your recipe folder!

Ingredients & Directions

Serves 6

1 head cauliflower, trimmed, cut into bite sized florets
500 g sweet potatoes peeled, trimmed, cut into 1” chunks
2 tbsp extra virgin organic olive oil Kosher salt
freshly ground pepper
3 tsp cumin seeds, toasted in a dry frying pan and ground
5  tablespoons extra virgin olive oil divided
6  fresh sage leaves
1/2 -1 cup vegetable broth


In a heavy medium pot, boil cubed sweet potatoes until soft in salted water, about 20 minutes. While that is boiling, toss 11/2tsp ground cumin and 3 tablespoons olive oil with cauliflower in a bowl; on a baking tray lined with parchment, spread out your cauliflower and season with salt and pepper. Roast at 375F for about 20 minutes, or just until tender and crispy.

Meanwhile, heat 2 tablespoons olive oil small saucepan with 6 sage leaves. Heat on the lowest flame for 5 minutes, remove from heat, and allow to steep for another 5 minutes.

In a food processor, blend down potatoes, cooled sage oil, and remaining cumin, slowly adding your vegetable broth until smooth. If you think the mash is a little dry, add the a touch more olive oil and vegetable broth. Adjust the seasoning to taste. To plate, spread your potato mash down first, followed by

your roasted cauliflower. Top with roasted pumpkin seeds or candied/spiced pecans if wanted an extra bit of crunch!

4 ounces (~3/4 one small container) white or crimini mushrooms
2 tbsp + 1 tbsp vegan butter, separated 1 tbsp minced shallot (optional)
1 cup veggie stock
2 heaping Tbsp unbleached all purpose flour

In skillet over medium to medium-high heat, melt the vegan butter. Add the shallot and mushroom and cook for 10 minutes, stirring frequently. Cook until the mushrooms are soft and brown, and most of their liquid is evaporated. Stir in the flour with a whisk and reduce heat to medium. Cook for another minute or two. Slowly add veggie broth while whisking to reduce clumps. Then add in the thyme and whisk again.

Reduce heat to simmer and continue to stir until it reaches desired thickness – about 5-10 minutes. If it appears too thin, add a touch more flour and whisk. If it’s too thick, add more broth.

Season with salt and fresh ground black pepper to taste.

Read more about Chef Annabelle Choi here

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