Vegan | Dairy-Free | Gluten-Free
by Jenna Garcia
I cannot believe that November is here already - and that we are already a full week into it! (Seriously, when did that happen?!) Of course, this means that the holidays are just around the corner. To help you prepare for the holidays, I will featuring some delicious recipes perfect for this time of year, with the classic Foodie by Trende twist. ;)
For several years now, I have been responsible for making the mashed potatoes and gravy at Thanksgiving. In today’s blog, I am sharing my favorite recipes for both. These garlic mashed potatoes with shiitake mushroom gravy are a wonderful example of more balanced holiday eating. While not strictly “healthy,” these flavorful garlicky mashed potatoes are made without the heavy butter, cream and milk usually used. And this vegan gravy is anything but boring! Tangy with loads of that savory umami flavor, you will not be missing the meat drippings.
The secret of good mashed potatoes is getting the right blend of potatoes. For this recipe, I use half russet potatoes and half gold potatoes. Russet potatoes have a dry powdery texture whereas gold potatoes are more buttery and waxy. Blended together, it makes the most perfect mashed potatoes.
Give this fresh take on a Thanksgiving classic a try. And, as always, bon appétit!
Garlic Mashed Potatoes
- 5 cups russet potatoes, chopped (about 2 large potatoes)*
- 5 cups gold potatoes, chopped (about 5 medium potatoes)*
- 10 cloves garlic, skins removed
- ¼ cup olive oil
- ½ cup almond milk
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
*You can peel all the potatoes or leave the skins on, depending on your texture preference. I peeled the russets but left the peels on the gold potatoes since the peel is thinner.
- Place potatoes and garlic in a large pot. Fill water up to 1 inch above the potatoes. Bring to a boil on high heat then reduce to medium-low. Cook until potatoes are soft when pierced with a fork. Remove from heat and strain out water.
- Return potatoes and garlic to pot. Add olive oil, almond milk, rosemary and salt and pepper to taste. Mash well with a potato masher. Enjoy with homemade mushroom gravy!
Shiitake Mushroom Gravy
- ¼ cup coconut oil
- Half onion, diced
- 1½ cups shiitake mushrooms, coarsely diced
- 3 cloves garlic, minced
- 3 tablespoon cornstarch
- 2 cups almond milk
- 1 tablespoon vegan worcestershire sauce
- 1½ teaspoons soy sauce
- 1 tablespoon vegetable bouillon*
- ½ teaspoon black pepper
- 1 tablespoon dried thyme
- 1 tablespoon balsamic vinegar
*I used this brand, but you could also use bouillon granules or cubes. You may need to adjust the amount depending on the brand and type you are using.
- Add coconut oil and onion to medium sauce pan and cook over medium heat until onions are translucent. Add mushrooms and garlic and cook until mushrooms are soft, about 7 minutes. Lower heat to low and add cornstarch stirring constantly so no lumps form. As soon as the cornstarch is incorporated, add almond milk, stirring constantly, and turn heat back up to medium.
- Add worcestershire sauce, soy sauce, vegetable bouillon, black pepper and thyme. Bring mixture to a boil and stir at least every 2 minutes to avoid clumping. The gravy should thicken as it cooks. If you prefer thicker gravy, add cornstarch to some almond milk in sealable container and shake until cornstarch is incorporated, then add to the mixture. For a thinner gravy, add almond milk to the gravy. Enjoy!
Did you give this recipe a try? Any other recipes you would like to share with us at Foodie by Trende? Join the conversation on Facebook!
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