Vegan “KFC Famous bowl”

Day 2 of this 21 day challenge was a complete struggle day for me. Everything I craved today was on my “do not touch” list so, when dinner rolled around I new it’d have to be something really good on the menu, something comforting. This bowl is layered with flavors and textures that make you feel all warm and fuzzy inside. When I was a teenager KFC came out with these bowl with mashed potatoes, corn, chicken, cheese, and gravy and I wanted just that minus the chicken and cheese of course. I wanted a completely guilt free bowl so I subbed out the mashed potatoes with mashed cauliflower. Now, the bok choy was a complete accident and I’m not mad at it. I originally wanted spinach but of course when I need something and assume it’s in my fridge, it never is. Nonetheless this bowl is everything I had in mind, healthy, and best of all it can be made in under 30 minutes.

Print Recipe

Vegan "KFC famous bowl"

Servings

Ingredients

• 1 large head cauliflower
• 2 tbsp chives
• 1/4 cup vegan butter
• 1 tsp cracked pepper
• 1 tsp sea salt
• 2 tbsp almond milk
• 15 Brussel sprouts halved
• 1 tsp fresh thyme
• 3 tbsp EVOO
• 1 clove garlic minced
• 1 tsp mrs dash table blend
• 1 tsp emeril seasoning
• 4 cups baby bok choy
• 3 cups corn
• 1/3 cup red onion
• 1 whole bell pepper
• 1 tbsp jerk seasoning
• 1 clove garlic minced
• 1 clove garlic minced
• 1/2 cup vegan butter
• 1 tsp cracked pepper
• 2 tbsp unbleached flour
• 2 cups vegetable stock
• 2 tbsp cream of mushroom
• 1/2 cup Baby bella mushrooms
• 1/4 cup yellow onion
• 1 tsp emeril seasoning
• 3 dashes worcestershire sauce

Servings Ingredients 1 large head cauliflower 2 tbsp chives 1/4 cup vegan butter 1 tsp cracked pepper 1 tsp sea salt 2 tbsp almond milk 15 Brussel sprouts halved 1 tsp fresh thyme 3 tbsp EVOO 1 clove garlic minced 1 tsp mrs dash table blend 1 tsp emeril seasoning 4 cups baby bok choy 3 cups corn 1/3 cup red onion 1 whole bell pepper 1 tbsp jerk seasoning 1 clove garlic minced 1 clove garlic minced 1/2 cup vegan butter 1 tsp cracked pepper 2 tbsp unbleached flour 2 cups vegetable stock 2 tbsp cream of mushroom 1/2 cup Baby bella mushrooms 1/4 cup yellow onion 1 tsp emeril seasoning 3 dashes worcestershire sauce

Instructions

1. Pre-heat over to 400 degrees. On a sheet pan toss Brussel sprout in EVOO fresh thyme, garlic, and seasonings together. Roast for 15-20 minutes.
2. While Brussel sprouts are cooking prepare your gravy, cauliflower mash and vegetable medley.
3. Over a medium heat add EVOO to a wok and add onions and bell pepper, corn, and seasonings. Cook for 10 minutes, add bok choy and cook for additional 3-5 minutes.
4. Cut stems off of cauliflower and place in a large pot of salted water bring pot to a boil. Boil for 15 minutes or until tender. Drain.
5. Add cauliflower and next 5 ingredients to a large bowl and mash with a potato smasher.
6. In a medium saucepan heat butter over medium heat and add mushrooms, onions, and garlic, cook for 3 minutes. Slowly whisk in flour. Add vegetable stock while whisking constantly. Add seasonings and cook until gravy thickens (about 5-7 minutes).
7. In a bowl serve your veggies over cauliflower mash and top with gravy and additional chives and enjoy!