Retain the rich, creamy texture of traditional mashed potatoes with substitutions like vegan butter, coconut milk, and walnut cream in these plant-based mashed potatoes with mushroom gravy.
4 cups yukon gold potatoes, peeled & diced
2 tablespoons vegan butter
1 teaspoon garlic powder
1 cup coconut milk
2 cups Vegan Mushroom Gravy
Salt and pepper, to taste
1/2 shallot, minced
2 tablespoons vegan butter
1 8 ounce pack cremini mushrooms
2 cloves garlic, minced
1 teaspoon fresh thyme, minced
2 cups vegetable broth
1 cup Walnut Cream
1 cup raw walnuts
1/2 cup water
2 teaspoons lemon juice
Salt and pepper, to taste
Add diced potatoes to a medium-sized pot and cover with water. Bring potatoes to a boil and reduce heat to a simmer. Cook potatoes until fork tender (about 15-20 minutes). Drain the potatoes and add them to a mixing bowl. Add in the vegan butter, garlic powder, and coconut milk. Mash with a potato masher until smooth. Season with salt and pepper.
Add all ingredients to a food processor. Pulse on high until mixture is creamy (add additional water if necessary; mixture should have a hummus-like consistency). Set aside.
Sauté shallot in vegan butter until translucent. Add mushrooms and garlic to the pan and sauté until mushrooms begin to brown (about 6-8 minutes). Add thyme and vegetable broth to the pot and bring mixture to a simmer. Allow the mixture to cook for 15-20 minutes for the ingredients full flavor to come to life. Thicken gravy by adding walnut cream. Cook for an additional 3 minutes. Serve atop creamy vegan mashed potatoes.
“This salad is full of good stuff including cucumber, salty feta, briny olives, dill and California walnuts. It also includes a super easy dressing which can be bulked-up with extra flavors or kept totally low key with the classics like lemon juice and dried dill.” – Liz Schoch, Inspector Gorgeous
