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Posts Tagged ‘vegan mashed potatoes’

Roasted Garlic Mashed Potatoes

1 head of garlic

drizzle of olive oil

8 large potatoes

2 tablespoons earth balance

3/4 cup potato water

1/2 cup non-dairy milk

Salt and pepper to taste

Cut off the top of the garlic head and drizzle with olive oil and wrap in tinfoil.  Place in an oven safe dish and bake at 350F for 35-45 minutes.

Cut the potatoes into chunks (you can leave the skins on) and cover with water in a big pot and boil till tender.  Before you drain, be sure to reserve 3/4 cup of the water.  Add the earth balance, roasted garlic, potato water, non-dairy milk, and salt and pepper and mash until nice and creamy.  For an even smoother texture, use a hand blender to whip the potatoes into fluffy clouds.

Shiitake-Miso Gravy

1 tablespoon olive oil

1 tablespoon wholewheat flour

1/2 cup chopped shallots

3/4 cup chopped shiitake mushrooms

1 1/2 cups vegetable broth

1 tablespoon dark miso paste

dash of salt and pepper

Heat the olive oil in a small saucepan and add the flour to make a roux.  Add the shallots and mushrooms and cook for a few minutes.  Add the vegetable broth and bring to a boil.  Reduce heat and simmer fro about 10 minutes.  Turn off the heat and stir in the miso paste and add a dash of salt and pepper.  Then use a hand blender to blend everything together.  This step really thickened everything up and mixed the flavours beautifully. Pour generously over mashed potatoes, in fact pour over everything!

~The Vegan Project

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