Ingredients
Scale
Truffle Mash:
- 2 bags frozen cauliflower rice
- 1 small potato, peeled, boiled
- 2 cloves garlic, minced
- 2 tablespoons vegan butter, divided
- 1/2 cup vegan sour cream
- Salt/Black Pepper as needed
- 1 tbsp truffle oil, plus additional
- 1 scallion, chopped
Shiitake bacon:
- 1 cup sliced shiitakes
- 2 Tsps soy sauce
- 2 Tsps vegan Worcestershire
- 1 tsp liquid smoke
- 1/4 tsp black pepper
- pinch red pepper flakes
Instructions
- Shiitake Bacon: Preheat the oven to 250. Toss the sliced mushrooms in the ingredients and spread out on a baking sheet. Bake for 25-45 minutes until slightly crispy. Set aside.
- In a large pan over medium heat, add the vegan butter or olive oil, garlic and a pinch of salt. Cook for 2 minutes.
- Now add the frozen cauliflower rice. Cook for about 5-7 minutes, stirring every few minutes until cooked all the way through.
- Transfer the rice to a food processor or blender. Add salt/black pepper, vegan sour cream, truffle oil, vegan butter. Pulse until you achieve the desired consistency. Drizzle in a little almond milk 1 tbsp at a time if need to get things moving. *If you used fresh steamed cauliflower versus the frozen rice, you may be able to skip the potato to thicken the texture.
- Taste and adjust seasoning if necessary.
- Transfer to a serving dish. Garnish with sliced green onion, shiitake bacon, a drizzle of truffle oil, and black pepper.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1