PP Garlic Vegan Mashed Potato & Easy Vegan Brown Gravy

Chef: Terri Edwards, EatPlantBased.com

Makes: 4 servings

Prep Time: 20 min

Cook Time: 20 min

Total Time: 40 min

INGREDIENTS

• 2-3 lg russet potatoes, peeled and cut into chunks

• 2 whole garlic cloves, peeled

• 1 ½ T low-fat eggless mayo (see recipe below)

• ½-1/2 c plain almond milk, or any plant-based milk

• 1 t garlic powder

• 1 t onion powder

• 1 T nutritional yeast flakes

• ½ t salt

• Black pepper to taste

• Parsley flakes

DIRECTIONS

1. Wash and dice potatoes and peel garlic.

2. Place potatoes and garlic in a large saucepan. Add enough water to cover potatoes and bring the pot to a simmer over medium heat. Once boiling, reduce heat to low, cover and cook about 20 min, until potatoes are tender.

3. When they are ready, remove the potatoes from heat and drain all the water out by placing them in a colander.

4. Place the potatoes in a large bowl with all the other ingredients-mayo, plant milk, and spices. You will want a bowl big enough for mixing well. Sometimes I even just put them back in the big stock pot I cooked them in to save on clean up with dishwashing.

5. Next, mash the potatoes up with a hand mixer or potato masher. I personally love to use a hand mixer to get them nice and creamy. It is also called the lazy girl way out because a potato masher takes so much more work.

6. Taste and adjust any ingredients to get them to your preferred tastes. Usually salt and mayo make a big difference as you are tweaking this recipe to get it right.

7. Serve as a side with my 10-minut Brown Gravy, and/or Vegan Meatloaf. Talk about comfort food, and they are perfect for the holidays.

Low Fat Vegan Mayo

Makes: 2 c, 1 pint

Prep Time: 5 min

INGREDIENTS

• 1 pkg silken tofu

• 1 T healthy sweetener. I use sucanat unrefined sugar or agave

• 1 T red wine vinegar or fresh lemon juice

• 1 T Dijon mustard

• ¼ t fine sea salt

DIRECTIONS

1. Open tofu and drain water. I do this by setting it on paper towels for about 10-15 min. I’ve used a couple of different sizes- 1-12oz and the other 15 oz-with success. The small size difference did not cause any issues with flavor or taste.

2. Place the tofu into a blender. Add the rest of the ingredients and puree until smooth and creamy.

3. Keeps in the refrigerator for about 10 days.

Easy Vegan 10 min Gravy

Makes: 3 ½ c

Prep Time: 5 min

Cook Time: 5 min

Total Time: 10 min

INGREDIENTS

• 3 c vegetable stock

• 1/3 c soy sauce, low sodium, or amino acids

• 1 T vegan Worcestershire sauce

• 1 t maple syrup, optional

• 1 t garlic powder

• 2t onion powder

• 1 t basil

• 1 t parsley

• 1 ½ t smoked paprika

• Pinch pepper

• 5+T thickener, cornstarch, arrow root or potato starch

DIRECTIONS

1. In a medium-sized pot, add all ingredients except thickener and water to a boil, then reduce heat to medium and allow to simmer for approximately 5 min.

2. In a separate small bowl, whisk together the thickener or your choice and water.

3. After allowing the pot on the stove to simmer for 5-min, pour the thickener slurry in with the other ingredients and begin to whisk immediately.

4. As the gravy begins to thicken, continue whisking constantly until desired thickness is achieved. This will not take long. Then remove from heat.

5. The gravy is ready to be poured over any and everythin

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator. Connect with Terri at her blog EatPlant-Based.com for her latest recipes and plant-based living tips. Follow her on FaceBook , Twitter, Pintrest, Instagram, and YouTube.