While gravy tastes good on pretty much anything you eat at Thanksgiving, I’ve served it here with its classic pal, mashed potatoes.
Herb Mashed Potatoes with a Super Simple Gravy
While gravy tastes good on pretty much anything you eat at Thanksgiving, I’ve served it here with its classic pal, mashed potatoes.
Ingredients
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
Instructions
- 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!
Recipe and Photo: jacqueline
