Mouth watering vegan mashed potatoes and rosemary gravy
One week from today Ben and I are off to the US for Christmas! I can’t believe it is so soon, and I really can’t wait to be there. However, I desperately need to sort out plans for once we get there. Sorry to all my friends in the midwest for not being more organized about this this year!
Anyway, in the meantime, I still have Thanksgiving recipes to fill you in on. In particular, I loved the vegan gravy I made this year.
The mashed potatoes were also delicious, but I didn’t follow a recipe for these or keep track of exact quantities of what I put in. However, I know the first time I contemplated making mashed potatoes without butter or milk, I was worried about how they would turn out so I thought I would include a very rough estimate of what I put into the potatoes as well as giving the recipe for gravy.
Vegan mashed potatoes
Servings: approximately 6-7 very large portions
1 1/2 lb (about .75 kg) maris piper potatoes, peeled
1 1/2 to 2 tbsp dairy-free spread (e.g., Pure or Earth Balance spread)
3/4 c soya milk – I think it’s probably best to use unsweetened, but I didn’t have any so I used sweetened and I couldn’t taste the difference.
1-2 tsp olive oil
fresh herbs to taste (I used fresh rosemary and dried thyme because it was what I had available).
Peel the potatoes and chop them into evenly sized pieces. Put them into a pan big enough to hold all of the potatoes with room to spare, and add enough cold water to cover all of the potatoes. If you don’t want to cook them right away, you can leave them like this for a few hours, but don’t forget to add the cold water or they will turn brown. When you are ready, put them on the stove and bring to a boil. Boil gently until the potatoes are soft. Drain the water thoroughly, then add the milk, butter, and spices, and mash all together. Serve immediately, or if necessary, the mashed potatoes can be microwaved to reheat.
Wait, wait! That may be the end of the mashed potatoes recipe, but no mashed potatoes are complete without gravy! And I thought the gravy I made was really good… I hope you agree.
Note: the picture below shows the gravy before it was blended – I promise it isn’t lumpy!
Vegan rosemary gravy
Inspired by White Vegan Gravy
Servings: Enough for approximately 5-6 generous servings to cover a plate of mashed potatoes along with the rest of the food. I think next time I would make 1.5 times as much just because it was so tasty I would have liked to have had a bowl of it on the side to eat as soup! Okay, maybe I wouldn’t have done that, but I would have really heaped it onto my food.
1 tsp olive oil
1 small onion (or 1/2 regular/large onion) chopped
1 tsp minced garlic
1/3 c. plus 2 c. water (separated) – preferably boiling
1/2 c. flour
2 tbsp nutritional yeast (may also be called brewer’s yeast)
2 tsp fresh rosemary, minced (mine was frozen from use in a previous recipe)
1 tsp dried thyme (I’m sure fresh would be wonderful but I didn’t have any)
1 tbsp soy sauce
You can use one pan for this – there is no need to use a separate frying pan. Add the olive oil to the pan and then saute the onion on a medium heat for about five minutes until it is softened and begins to turn translucent. Add the garlic and saute for a further minute or two. While you are doing this, mix 1/2 c. flour with 1/3 c. boiling water in a separate dish or mug to form a paste. Turn the heat down to low, then add the nutritional yeast and this flour paste to the pan, and begin whisking constantly. Add the remaining 2 cups of water slowly, about 1/3 cup at a time, whisking constantly, then add the rosemary, thyme, and soy sauce, and carry on whisking until the mixture has reached your desired thickness. In order to blend the onion, garlic, and spices in, use a stick blender right in the pan (off the heat), or put the mixture into a blender and blend until smooth.
I made this gravy a couple of hours in advance, took the picture which you can see above (before blending – thus the onions), and then I just re-heated it, whisking constantly again while re-heating. When I left the gravy, a film formed on the top, but this went away when I re-heated and whisked it, and the taste and consistency were wonderful.
The gravy was outstanding on the mashed potatoes and turkey, and went well with the lentil wild rice loaf, although if the lentil wild rice loaf was the main course instead of the turkey, I would consider using rosemary and/or thyme instead of basil in the loaf, because otherwise it is a lot of different spices. However, as a side dish, I thought the basil in the lentil wild rice loaf was fantastic and quite refreshing.
Please note: all of the recipes I have posted are now listed on my recipe page.
I’d love to hear what you think if you try making this, or to hear about other good vegan gravy recipes! I will definitely be making it again over the holidays.