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November 17, 2016 by Virginia James
You can’t have a Thanksgiving Dinner without mashed potatoes and gravy! So what can you do to vegan-ize this? It’s a lot more simple than you’d think!
- 3 pounds Yukon Gold potatoes, peeled, and cut into cubes
- ¾ to 1 cup unsweetened Almond milk
- 2 tablespoons vegan buttery spread* or olive oil
- 1 teaspoon sea salt
- 1 teaspoon Garlic powder*
- ½ teaspoon freshly ground black pepper or white pepper
- ⅓ cup whole wheat ﬂour or other ﬂour of choice
- ½ cup onion, diced
- 1 tablespoon olive oil
- 2 tablespoons garlic, minced
- 2 cups vegetable stock or ﬁltered water
- ¼ cup nutritional yeast
- 1 tablespoon tamari, shoyu, or Bragg Liquid Aminos
- ½ teaspoon rubbed sage
- ½ teaspoon dried thyme
- Salt and freshly ground pepper to taste
Directions for Mashed Potatoes
- In a large pot, place the cubed potatoes, cover with water, and bring to a boil. Reduce heat to low and simmer for 20 minutes or until potatoes are tender.
- When the potatoes are tender, drain them, and return the cooked potatoes to the pot.
- Add nondairy milk. Using a potato masher, mash the potatoes, making the mixture as smooth or chunky as desired.
- Add the vegan buttery spread, salt, garlic powder and pepper, and stir well to combine.
- Keep warm while making gravy.
Directions for Gravy
- In a medium saucepan, place ﬂour, and cook over low heat, while stirring constantly, until lightly browned and fragrant, about 2 to 3 minutes. Transfer browned ﬂour to a small bowl and set aside.
- In the same saucepan, sauté the onion in olive oil, over low heat, for 3-5 minutes or until soft. Add garlic and sauté an additional 2 minutes.
- Add vegetable stock, nutritional yeast ﬂakes, tamari, sage, thyme, salt, and black pepper to browned ﬂour, and whisk well to combine.
- Add wet ingredients to sautéed onion mixture, whisk well to combine, and continue to cook mixture, while whisking constantly, until thickened.
- Taste and adjust seasonings, as desired. Serve over the mashed potatoes or any of your favorite vegetables, biscuits, or main dishes, or use to make sauces for casseroles.
- Garlic -Use 1 minced garlic clove or 1 tsp garlic granules for a garlic powder substitute.
- Vegan Buttery Spread – For this, I use my favorite: Earth Balancespread.
Customize! — Gravy
- Reducing the amount of onion and adding additional ingredients can result in additional types of gravy. Here are a few suggestions:
- Roasted Garlic: Roast 8 to 10 large cloves of garlic in the oven until golden brown, these can be used in place of, or in addition to, the sautéed onion mixture.
- Roasted Onion or Shallot: Roast 2 medium onions or 3 to 4 whole shallots in the oven until golden brown, roughly chop them, and use them in place of the sautéed onion mixture.
- Mushroom: Sauté 4 cups chopped mushrooms, along with the onion mixture, and add an additional 2 tablespoons tamari, for a richer ﬂavor.
- Creamy: Whisk in 3/4 cup almond milk and 2 to 3 tablespoons additional nutritional yeast ﬂakes, to lighten the color and ﬂavor of the gravy.
I hope you enjoy this recipe as much as I have! It is a staple for holiday meals, and all throughout the year!