Vegan Vegetable Fricassee with Cauliflower Mash

0 Heat the olive in a large skillet on medium high.
1 Add the onion, garlic and celery. Saute, reducing heat as needed for about 3-5 minutes or until the onion is translucent. 
2 Then add the carrots and mushrooms. Saute for 2-3 minutes. Then season with a pinch of salt and pepper. Continue to saute until the mushrooms have browned. About 5 more minutes.
3 Sprinkle in the poultry seasoning, toss to coat everything. 
4 Then add the vegan butter and melt over the veggies. Now, sprinkle the flour over the veggies and toss to coat all the veggies in the flour. 
5 Next, pour the white wine into the skillet and stir into the veggies. Let simmer on medium low for 2-3 minutes. 
6 Then pour in the vegetable broth and coconut cream. Stir to combine everything and make sure there are no lumps of flour left. Season with a pinch of salt and pepper.
7 Reduce to low and simmer for about 10-15 minutes. The sauce will thicken up, but should still be somewhere between gravy and stew. Stir every few minutes.
8 While that is simmering, bring a large pot of salted water to a boil. Add the cauliflower florets. 
9 Boil the cauliflower for 8-10 minutes or until very tender. Drain and add the a blender.
10 Then add the non-dairy milk, vegan butter, salt and pepper to the blender. Blend until totally smooth. it may take a minute. Taste and adjust seasonings. I like more salt, but that is a personal preference. 
11 Now, taste the vegetable fricassee and adjust seasonings. Serve a bowl of cauliflower mash topped with vegetable fricassee.