Vegan 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 which were made from turkey drippings. This recipe only has 5 ingredients and takes about 5 minutes to make.
While gravy tastes good on pretty much anything you eat at thanksgiving, I’ve served it here with its classic pal, mashed potatoes. They are made with red potatoes and flavored with sage and dill, herbs which add a delightful bright flavor to nearly any dish.
Enjoy this Thursday!
Herb Mashed Potatoes
8-9 red potatoes
1/4 c vegan margarine
1/4 c milk alternative (learn how to make your own)
1 tbsp sage, fresh or dried
1 1/2 tsp dill dried
1 tsp salt
Super Simple Vegan Gravy
1/3 c vegan margarine
5 tbsp whole wheat flour
1 tbsp liquid aminos, tamari, soy sauce, or coconut 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 about 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 vegan margarine, milk alternative, herbs, and salt, mix completely.
Tn a small sauce pan melt the vegan margarine for the gravy on low heat.
Add in the whole wheat 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!