Vegan Thanksgiving-Style Smashed Potatoes

• Vegetarian

• Produce

  • 1 1.5lb bag Little potato company's blushing belles
  • 1 Thyme, fresh

• Condiments

  • 1 Cranberry sauce
  • 1 Mushroom gravy

• Baking & Spices

  • 1 Black pepper
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

Found on ilovevegan.com

Description

Ingredients

• 1 - 1.5lb bag of The Little Potato Companys Blushing Belles
• olive oil (to brush potatoes)
• salt, to taste
• mushroom gravy (recipe below)
• cranberry sauce
• fresh thyme
• black pepper
• 1½ tbsp canola oil, olive oil, or vegan margarine
• 2½ cups sliced white and/or cremini mushrooms (approx. 14 medium or 1-227g pkg)
• 2 cloves garlic, minced
• ¼ cup chopped white onion
• 3 tbsp all-purpose flour
• 2 cups vegetable stock
• 1 tbsp light soy sauce
• 1 tsp white miso (blended with a touch of vegetable stock to break up clumpy bits)

Directions

• Preheat oven to 450°F.
• Cover potatoes with water in a pot. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes or until the largest potato feels tender in the center (when poked with a fork).
• Drain potatoes.
• Line a baking sheet with parchment paper. Smash each potato with a large pancake flipper so each potato is about ½ thick. Brush both sides with olive oil and sprinkle with a generous amount of salt. Bake for 20 minutes or until potatoes are crisp and golden. Top each potato with ½ tbsp mushroom gravy, ½ tsp cranberry sauce, a sprinkle of fresh thyme, and black pepper. Serve immediately.
• In a medium saucepan, heat oil over medium heat.
• Saute onion and garlic for 1 minute before adding the sliced mushrooms. Saute until vegetables are tender.
• Add flour, and whisk until mushrooms are coated. Stir often and cook for 1 minute.
• Slowly whisk in the vegetable stock, soy sauce, and miso.
• Bring the gravy to a simmer and cook for 3 minutes, stirring often. Taste and adjust seasoning.