[ OPEN FOR FULL RECIPE ] These mashed potatoes and gravy are a perfect addition to your vegan thanksgiving feast! They are still creamy, fluffy and absolutely delicious - without having to add any butter or milk. I hope you enjoy! :)
[ FLUFFY MASHED POTATOES ]
5 lb. bag of Red Potatoes
1 cup Unsweetened Soy Milk (or other plant milk of choice)
⅓ cup Nutritional Yeast
¼ cup Fresh Chopped Parsley
½ tbsp garlic powder
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1. Wash your potatoes and peel them if you’d like - I prefer to leave the skins on for extra fiber and texture!
2. Bring a large pot of water to a boil
3. Add in the potatoes and boil for 10-12 minutes, until potatoes can easily be pierced with a fork
4. Drain the potatoes and return them to the pot
5. Add in the nutritional yeast, garlic powder, and soy milk and beat with a handheld electric mixer. If the mixture is too dry, add water in ¼ cup increments until you reach your desired texture.
6. Sprinkle with fresh parsley and gently beat into the mixture
7. Serve alone, with vegan butter, or topped with mushroom gravy
[ MUSHROOM GRAVY ]
8 oz Baby Bella Mushrooms, sliced
2 cups veggie broth or a mix with water to make a little lighter
2 tbsp nutritional yeast
2+ tbsp cornstarch, divided
½+ cup cold water, divided *****dissolved in ¼ cup cold water x 2 (keep going until thick enough…simmer!)
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1. Add your sliced mushrooms to a pot over medium heat with a splash of water and cook them until they do not shrink anymore, around 5 or so minutes
2. Add the nutritional yeast, black pepper, and veggie broth to the pot and bring to a simmer
3. In a small bowl, prepare a “slurry” of 1 tbsp cornstartch + ¼ cup cold water. Stir until the cornstarch is evenly incorporated.
4. Add the slurry to the pot and stir, waiting a few minutes to see if the gravy thickens to your liking. If it does not, repeat steps 3 and 4 until your desired thickness is reached. I personally added 2 rounds of the cornstarch mixture
5. Serve warm and Enjoy!
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