Vegan Recipe: Mashed Potatoes and Gravy

Mashed Potatoes and Gravy

By Heather McDougall

This gravy takes just minutes to put together. Sometimes my boys eat just a bowl of mashed potatoes and gravy for a snack. For dinner, we serve this dish with sautéed broccolini or green beans. Serves 4 | Ready in 65 minutes

Ingredients for the Creamy Golden Gravy

2 cups vegetable broth
2 tablespoons low-sodium soy sauce or Bragg’s Liquid Aminos
2 tablespoons tahini
¼ cup brown rice flour
freshly ground black pepper

Ingredients for the Garlic Mashed Potatoes

4 large Yukon Gold potatoes
2 cloves garlic
¼ cup unsweetened, unflavored soy milk
Several twists of freshly ground white pepper
Dash of sea salt

To Make the Creamy Golden Gravy

Instructions:

1. Place all ingredients except the pepper in a small saucepan. Stir well to mix. Cook over medium-low heat, stirring occasionally, until smooth and thick.

2. Season with pepper to taste. Serve at once.

Hint:

This may be made ahead and refrigerated. It will thicken slightly more when refrigerated. To reheat, place in a saucepan, add a small amount of water, whisk to combine, and then heat slowly, stirring occasionally.

To Make the Garlic Mashed Potatoes

Instructions:

1. Peel the potatoes and chop into chunks. Place in a stainless pan with water to cover.

2. Add the whole garlic cloves. Bring to a boil, reduce heat, cover, and cook for 15 minutes, until potatoes are tender. Drain.

3. Mash in the pan, using an immersion blender, electric beaters, or a hand masher, adding the remaining ingredients as necessary to get a smooth consistency and a delicious flavor.

Find this recipe and more in the Forks Over Knives Recipe App.

Comments are closed.