vegan thanksgiving: herb mashed potatoes with a super simple gravy
there are lots of ways to make vegan gravy. some saute mushrooms, garlic or onions to go for a thicker, chunkier consistency. i prefer a simple smooth gravy, like i had growing up. this recipe only has 5 ingredients and takes about 5 minutes to make.
and while gravy tastes good on pretty much anything you eat at thanksgiving, i’ve served it here with it’s classic pal, mashed potatoes. they are made with red skinned potatoes and flavored with sage and dill, herbs which add a delightful and subtle flavor to nearly any dish.
enjoy this thursday!
herb mashed potatoes
8-9 red skin potatoes
1/4 c butter
1/4 c soy milk
1 tbsp sage, fresh or dried
1 1/2 tsp dill, fresh or dried
1 tsp salt
super simple gravy
1/3 c earth balance
5 tbsp whole wheat flour
1 tbsp liquid aminos
1 c veggie broth (check out vegan yum yum for a great recipe)
1/3 c water
bring 2 quarts of water to a boil in a large pot. add the potatoes coarsely chopped, so they will cook faster. i like to leave the skins on but if you can skin them if you’d like.
cover and let cook for at least 20 minutes. they should be soft.
turn off the heat and strain the potatoes. return them to the pot and begin mashing.
add in the butter, soy milk, herbs and salt and mix completely.
in a small sauce pan melt the earth balance for the gravy on low heat.
add in the flour little by little until the mixture turns into a paste-like substance.
then add in the liquid aminos, veggie broth and water. turn up the heat to medium and let some of the liquid cook off until it’s the consistency you’d like.
pour over the mash potatoes and enjoy!
Recipe by Jacqueline Gabardy, L.Ac. of Pivot Acupuncture & Herbs