Vegan Mashed Potatoes and Gravy

No one will ever suspect these mashed potatoes and gravy are both vegan! You can make the potatoes alone or make both the potatoes and the gravy! You can make these ahead because you don't have to wait to the turkey to be done for the drippings!

Yield: 6-8

Author: Miriam Hahn

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Vegan Mashed Potatoes and Gravy

No one will ever suspect these mashed potatoes and gravy are both vegan! You can make the potatoes alone or make both the potatoes and the gravy! You can make these ahead because you don't have to wait to the turkey to be done for the drippings!

Ingredients

• 3 lbs. Yukon gold potatoes, peeled and rough chopped
• 1 cup water
• 1/4 cup vegetable broth
• 1/4 cup Earth Balance butter
• 1/4 cup Follow Your Heart Parmesan
• 1/4 cup Forager sour cream
• 1 teaspoon salt
• 1/2 teaspoon garlic granules (or powder)
• 1 tablespoon chopped chives for garnish

Vegan Gravy

• 2 tablespoons Earth Balance butter
• 1 crushed garlic clove
• 1 vegan chicken bouillon cube
• 3 cups water, divided
• 2 tablespoons tamari soy sauce
• 2 tablespoons nutritional yeast
• 1 teaspoon onion granules
• ½ teaspoon dried mustard
• ½ teaspoon poultry seasoning
• 3 tablespoons potato starch, corn starch, or arrowroot powder

Instructions

Mashed Potatoes Instructions

1. Add 1 cup of water to the instant pot and insert the rack that came with it. Or use an Instant Pot steamer basket. Put the potatoes on the rack or in the basket.
2. Seal and pressure cook for 8 minutes. Release when done. Discard the water and put the potatoes back into the pot.
3. Mash the potatoes with a potato masher.
4. Now add the broth, butter, Parmesan, sour cream, salt, and garlic. Stir.
5. If you don't have an Instant Pot, add the potatoes to a large pot and cover with water. Boil for 20-30 minutes until they are tender. The rest of the directions are the same.

Gravy Instructions

1. Add the butter to a medium pot and bring the heat to medium.
2. Add the garlic and sauté for 1 minute.
3. Add 2 cups water, bouillon cube, soy sauce, nutritional yeast, onion granules, dried mustard, and poultry seasoning. Stir for 3 minutes or until the bouillon cube has dissolved.
4. Combine 1 cup of room temperature water with the potato starch. Stir with a whisk to combine.
5. Pour the starch slurry into the pot and reduce the heat to low.
6. Cook for 15 minutes stirring frequently with a whisk or until the gravy has thickened.

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