Recipes
Creamy Mashed Potatoes with Vegan Mushroom Gravy
Chef Alexi Mandolini
The Easy Vegan
Denver
Mashed potatoes are like a warm hug on windy March day. Chef Mandolini turns the side dish into a nourishing main with a rich vegan mushroom gravy thickened with walnut cream.
Ingredients
Walnut cream
1 cup raw walnuts
1/2 cup water
2 tsp. lemon juice
Salt and pepper, to taste
Vegan mushroom gravy
1/2 shallot, minced
2 tablespoons vegan butter
8 ounces cremini mushrooms
2 cloves garlic, minced
1 teaspoon fresh thyme, minced
2 cups vegetable broth
1 cup Walnut Cream (see recipe)
Mashed potatoes
4 cups peeled and diced Yukon gold potatoes
2 tablespoons vegan butter
1 teaspoon garlic powder
2 cup coconut milk
2 cups Vegan Mushroom Gravy (see recipe)
Salt and pepper, to taste
Steps
- For walnut cream, in food processor, combine walnuts, water, lemon juice and salt and pepper. Pulse on high until mixture is creamy (add additional water if necessary; mixture should have a hummus-like consistency). Set aside.
- For mushroom gravy, in large saucepan, heat butter. Add shallots; saute until translucent. Stir in mushrooms and garlic; saute 8 to 10 minutes until mushrooms begin to brown.
- Stir in thyme and vegetable broth; bring to a simmer. Cook mixture 15 to 20 minutes to boost flavors. Stir in 1 cup walnut cream to thicken. Cook for an additional 3 minutes; keep warm.
- Meanwhile for mashed potatoes, in medium saucepan over high heat, combine diced potatoes with enough water to cover; bring to a boil.
- Reduce heat to a simmer; cook potatoes about 15 to 20 minutes until fork tender. Drain potatoes and transfer to mixing bowl.
- Add butter, garlic powder and coconut milk to potatoes in bowl. Mash with a potato masher until smooth. Season with salt and pepper. Serve warm gravy over mashed potatoes.
Photo courtesy of California Walnuts