Thanksgiving is almost here and I couldn’t be more excited! Our family loves every single traditional dish.. so even if I’m not hosting dinner at our house, I make (or buy!) all of it so that my family can enjoy everything, without compromise.
Today I’m sharing one of those very favorite dishes, which is simply vegan mashed potatoes and gravy. Plant-based milks tend to have a different consistency than what’s used in traditional mashed potatoes. So our trick over the years to create a creamy dish has been to use (::drum roll, please::) a dollop of vegenaise! This ingredient makes THE creamiest, most delicious mashed potatoes. So, without compromise, I give you the creamiest mashed potatoes and the heartiest, most savory mushroom gravy you can imagine. No animals harmed, no hormones from other mammals consumed. 😉
Hope you have a wonderful holiday!
Creamy Vegan Mashed Potatoes
- 8-10 Average Sized Potatoes (I use red and I don't skin them, but that's a preference!)
- 1/4 cup Vegenaise or any other Vegan Mayonaise Secret to the creaminess!
- 1 tbsp Earth Balance/Vegan Butter
- 1 tbsp Nutritional Yeast
- Fresh Garlic **I don't add in fresh garlic when making for my kids, since it's "spicy"
- Sea Salt To taste
- Garlic Powder To Taste
Boil Potatoes until soft.
Drain and Mash the Potatoes. I also use a hand mixer, but it's not necessary.
Add all ingredients to the potatoes; mix and taste to desired flavor and thickness.
Savory Vegan Gravy
- 1 tbsp Olive Oil
- 1/3 cup Chopped Onion
- 5 cloves Garlic, Minced
- 1/4 cup All Purpose Flour
- 4 tbsp Nutritional Yeast
- 1/4 cup Low Sodium Soy Sauce Can use less, to taste
- 2 cups Vegetable Broth
- 1 cup Sliced Mushrooms
- Sea Salt + Pepper To Taste
- Water Depending on thickness preference
Heat oil in a saucepan over medium heat.
Saute mushrooms, onion, and garlic until soft and translucent, about 5 minutes.
While sautéing these ingredients, "toast" your dry nutritional yeast in another saucepan for 1 minute, over high heat. Set Aside.
After onions and garlic are translucent, stir in flour, nutritional yeast and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with salt and pepper to taste.
Bring to a boil. Remove half of the gravy and place in a high speed blender until completely blended. Return to sauce pan.
Reduce heat and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.