1FOR THE GRAVY:
Preheat a saucepan over medium-high heat. Saute the chopped shallot, garlic and mushrooms in the oil for about 5 minutes.
2Add the thyme, sage and pepper and cook for 3 more minutes. While this is cooking, put the broth in a bowl and add the arrowroot and tamari, mix until the arrowroot is completely dissolved.
3Using either a stand blender or immersion blender add the chickpeas and broth mixture to either blender and process. If you use a stand blender, once done return the gravy to the pot.
4Once the gravy is thick, lower the heat and you can add more broth if you wish to make a thinner gravy, this is up to you.
6FOR THE CAULIPOTS:
Place the potatoes in a large pot. Add your water, making sure it's at least 4 inches above the potatoes.
7Bring the potatoes to a boil and add the cauliflower heads and simmer for about 15 minutes. Check to make sure the cauliflower heads are soft.
8Drain the potatoes and cauliflower in a colander and return them to the pot and mash them with a hand masher. Add the olive oil and 4 tbsp. of broth as well as the seasonings. Mash them a bit more and take a taste. Add the pepper. Add some salt if you find this too bland. I added a little vegan margarine to mine.
9Serve with the Chickpea Gravy. This is truly delicious.
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