Vegan Mashed Potatoes with Mushroom Gravy

• Vegan

• Produce

  • 2 Garlic cloves
  • 8 oz Mushrooms
  • 1/2 Onion, medium
  • 2 1/2 lbs Yukon gold potatoes

• Refrigerated

  • 1/4 cup Soy milk

• Canned Goods

  • 3 cups Vegetable broth

• Condiments

  • 4 tbsp Vegan butter
  • 3/4 tsp Vegan worcestershire sauce

• Baking & Spices

  • 4 tbsp All-purpose flour
  • 2 Pepper, fresh ground
  • 3/4 tsp Salt
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Vegan butter or olive oil

Found on veganhuggs.com

Description

Ingredients

• 2 tablespoons vegan butter or olive oil
• 1/2 medium onion, diced
• 2 garlic cloves, minced
• 8 oz mushrooms, diced
• 4 tablespoons all-purpose flour
• 3 cups vegetable broth (low Sodium) *See note
• 3/4 teaspoon salt, more to taste
• Fresh ground pepper, to taste
• 3/4 teaspoon vegan Worcestershire sauce (sub soy sauce) ** See note
• 2.5 lbs Yukon Gold Potatoes, cleaned w/ skins left on. (if potatoes are large, cut in half) *** See note
• 4 tablespoons Vegan butter
• 1 teaspoon sea salt, more to taste (+2 teaspoons for boiling water)
• Fresh ground pepper, to taste
• 1/4 - 1 cup soy milk, unsweetened (or any plant-based milk) *More as needed

Directions

• In a large pan over medium-heat, add butter or oil and a pinch of salt. Sauté the onions & garlic until translucent & browned, about 4-6 minutes.
• Add mushrooms & sauté until browned, about 5-7 minutes. Stir in remaining salt & pepper.
• Add flour and combine well. Stir & cook for 1 minute.
• Slowly stir in vegetable broth and bring to a simmer. Add Worcestershire sauce. Lightly simmer for 5-7 minutes, until gravy thickens up.
• Taste for salt and add more as needed.
• Place the potatoes in a large pot, and cover with cold water (1-2 inches over potatoes). Add two teaspoons of salt to the water. Over high heat, bring the water to a boil, then reduce heat to maintain a low boil. Cook until potatoes are very tender & easily pierced with a pairing knife or fork, with no resistance when falling off. About 25-30 minutes.
• Drain potatoes well, and place back in pot. Return pot to stove. Over low heat, mash potatoes for 1-2 minutes, to let the steam escape.
• Now add butter, 1/4 cup milk salt & pepper. Mash until smooth & creamy. Add an additional 1/4 cup of milk at a time, as needed. *You might not need all the milk. Be careful, because too much milk can make the potatoes soupy.
• Taste for salt and add as needed. Enjoy!

Nutrition