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November 16, 2014

Spinach Smashed Potatoes & Mushroom Gravy. {Vegan Recipe}

mashed potatoes

As a kid, I absolutely loved instant mashed potatoes.

I know, I know. They really are a non-food and have no place in anybody’s diet. So, I have given them up and replaced them with this recipe.

Savory and garlicky, this recipe is a fantastic way to sneak in some veggies into a traditional side. These smashed potatoes are great for the holidays, especially Thanksgiving. Serve them with a veggie field roast or some faux turkey cutlets—or just eat them alone! Celebrating Thanksgiving cruelty-free is the best way to show our gratitude to the planet and for vibrant health!

Spinach Smashed Potatoes

1lb Fresh Spinach, chopped into bite-sized pieces

2lbs Yukon gold potatoes

1tbs olive oil

2 cloves fresh garlic

½ cup non-dairy milk of choice

¼ cup vegan butter spread

1tbs garlic powder

2tsp sea salt

2tsp fresh ground black pepper

1tsp ground coriander

1. Preheat large skillet with olive oil. Add garlic and sauté until fragrant. Add spinach, stirring to coat in oil and garlic. Cook spinach until wilted. Set aside.

2. Fill medium sauce pot with water. Scrub potatoes and chop into ½ inch pieces. Place in water and bring to a boil, cooking for 10 minutes, or until tender. Drain and return to hot pot to let some of the moisture evaporate.

3. Add milk and butter to the potatoes and start smashing. Smash until desired consistency. Add spices and stir thoroughly to incorporate.

4. Add cooked spinach to potatoes. You may need to drain and squeeze the spinach before adding it to the smashed potatoes. Mix well.

 

Mushroom Gravy

2 cups water, divided

2 tsp or cubes no-chicken boullion

¼ cup corn starch

8oz fresh button or baby bella mushrooms, sliced

1tbs olive oil

1tsp soy sauce

1tsp fresh ground black pepper

1. Dissolve boullion in 1 ½ cups of warm water. Set aside.

2. Dissolve corn starch in ½ cup of room temperature water. Set aside.

3. In a skillet, sauté mushrooms in olive oil until browned and soft.

4. In a small saucepan (non-stick works well for this), whisk together boullion and cornstarch mixtures. Bring to a simmer on med heat. Continue whisking until thickened. Mixture will not necessarily boil. Add in soy sauce and pepper.

5. Add cooked mushrooms to the thickened gravy and serve immediately.

 

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Author: Bria Luu

Apprentice Editor: Guenevere Neufeld / Editor: Renee Picard 

Photo: Flickr / Warren Layton

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