Roasted Garlic Winter Veggie Mash- Vegan, Grain-Free & Oil-Free

If you were stranded on a deserted island and were able to have one food magically appear, what would it be?

Mine would be garlic. It’s flavourful, versatile, nutritious and a flavour I’ve never grown tired of. Not to mention it’s an antibiotic, which is always useful to have on hand. Garlic also fights against the common cold and flu, lowers blood pressure and can be used to treat the hardening of arteries (atherosclerosis).

With all garlic’s benefits AND its comforting flavour, you don’t need to wait to be stranded on a deserted island to savour it…

Roasted Garlic Winter Veggie Mash

Roast Garlic Winter Veggie Mash

This easy side dish comes together with minimal effort yet boasts serious flavour. Pair it with green beans and a roasted portobello cap for a perfect mid-December meal. 


  • 1 large baking potato
  • 2 medium parsnips
  • 1 head of garlic
  • 1 cup cauliflower (fresh or frozen), cut into florets
  • 1/2 cup navy beans
  • 3/4 non-dairy milk (I used unsweetened almond milk)
  • sea salt and pepper, to taste


  1. Pre-heat oven to 400 degress. Line baking sheet with parchment paper.
  2. Wash baking potato and parsnips, chop into 1 inch cubes and scatter over lined baking sheet.
  3. Cut off top of garlic head, wrap in tinfoil and place on baking sheet.
  4. Bake potato, parsnips and garlic for 30 minutes, or until veggies are fork tender.
  5. Meanwhile, steam or defrost cauliflower.
  6. Place all ingredients in a food process and process until desired consistency is achieved.
  7. Serve and enjoy!

xoxo Erin


One thought on “Roasted Garlic Winter Veggie Mash- Vegan, Grain-Free & Oil-Free

  1. Pingback: Minimal Ingredient Mondays- Eggplant Burger Buns, Southwest Seasoned Potatoes & Carrots and Cashew Hemp Milk | Sift, Stir & Savour

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