1 Tablespoon tomato paste
1 ½ cups water (or broth)
1 ¼ cups low-sodium vegetable broth *
2 Tablespoons reduced-sodium tamari *
1 teaspoon vegan Worcestershire sauce
2 Tablespoons nutritional yeast
1 teaspoon organic maple syrup
1 Tablespoon white miso *
1 Tablespoon unsalted almond butter *
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
2 Tablespoons dried minced onions
¼ teaspoon dried rubbed sage *
1 teaspoon dried crushed thyme leaves *
¼ teaspoon dried rosemary powder *
½ teaspoon dried ground mustard powder
1 teaspoon sea salt (+/-) *
¼ teaspoon black pepper
1 large yellow onion, cut in wedges
3 celery ribs, cut in chunks
3 medium carrots, cut in chunks
1 lb. 8 oz. Yukon Gold potatoes, unpeeled, cut in wedges *
1 small (to medium) whole cauliflower *
2 Tablespoons cornstarch (or arrowroot powder)
3 Tablespoons water
Instant Pot Instructions
Place the Spice/Herb Ingredients into a small bowl, mix well. Set aside.
Add all the Base Ingredients and the Spice/Herb Mix into the Instant Pot. Stir well to combine all the ingredients. Mix well by breaking up the tomato paste, almond butter, and the miso to create a smooth broth. (Don’t worry if you can’t break it all up). Scrape the bottom of the Instant Pot to pull up anything that sticks to the bottom to prevent the Burn feature from kicking on.
Add all the Veggie Ingredients (except the cauliflower) and stir well to coat the veggies, then push the veggies down into the broth.
Remove the outer leaves and trim the stalk from the cauliflower (leaving the core intact), using your hands, place the cauliflower head on top of the mixture in the Instant Pot, then pour some of the broth all over the cauliflower. Turn it up-side-down and pour some of the broth inside the crevices, then place the cauliflower right-side-up to rest on top of the veggie mixture. Set the Instant Pot to Manual Pressure High for 11 minutes. When finished, press Cancel, unplug the Instant Pot, and allow to sit for 2 minutes, then do a Quick Release
Once all the pressure is released, carefully remove the lid. Carefully remove the cauliflower head and place it on a platter. Do the same with the veggies.
Create a cornstarch slurry by mixing 2 Tablespoons of cornstarch with 3 Tablespoons of water, whisk until smooth, then place the slurry into the broth/gravy. Plug in the Instant Pot and use the Sauté mode to heat/cook the gravy. Stir until the cornstarch slurry thickens to a gravy. If not thick enough take 3 of the potato wedges, remove the skins, and mash them really well, then stir/whisk the mashed potatoes back into the gravy to dissolve. Now add an additional 1/8 teaspoon rosemary, pinch sage, and pinch of black pepper. Whisk until incorporated. Cook the gravy for several minutes.
Taste test the gravy and ramp up any additional flavors as desired. Then pour the gravy over the cauliflower and veggies, reserving a small amount for a gravy boat.