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Baked Mashed Potatoes and Vegan Gravy

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8
  • Category: Main Dishes
  • Cuisine: Vegan

Description

These easy vegan baked mashed potatoes with a vegan gravy are perfect for the holiday season or a comforting side dish that’ll warm your soul!


Ingredients

For the mashed potatoes:

15 mini white russet potatoes, washed, peeled and halved – cook till fork tender

3 tbsp vegan butter

1/4 – 1/2 cup vegan milk of choice –  I like using Oat Milk

2 tbsp. Bob’s Red Mill Nutritional Yeast

season to taste

1 tbsp. fresh thyme

2 cups, well chopped and steamed Black Kale (optional)

For the Vegan Onion Gravy:

1 tbsp. olive oil

1 tbsp. vegan butter

1 large sweet white onion, finely sliced

4 cloves garlic, pressed

1 tbsp. fresh thyme

1 1/2 tbsp. vegetable stock paste

2 tbsp. liquid soy seasoning

2 tbsp. Bob’s Red Mill Nutritional Yeast

2 -3 cups of boiling water

1 heaped tbsp. Bob’s Red Mill Whole Wheat Flour + 1/4 cup boiling water and stir till there are no clumps


Instructions

To a large pot add your water and boil your potatoes till fork tender.  Strain your potatoes and transfer to a large food processor or large bowl to mash with masher.  To the processor or bowl add your vegan butter, vegan milk, nutritional yeast, seasoning and thyme.  Process or mash until everything is well combined and silky smooth.  You may need to add more milk, butter or seasoning, so just adjust as you please.  Once you reach your desired consistency, fold in the kale and stir till the kale is evenly distributed.  Set the mash aside.

Preheat your oven to 375F and grab a 13″L x 7.75″W x 2.25″H baking dish.

Heat a medium-sized pan on medium-high heat.  To the pan add the olive oil and vegan butter.   Cook for 30 seconds before adding your onion.  Cook for at least 15 minutes on low-medium heat.  This is an essential flavour building step. Do. Not. Skip. Be sure to stir often to avoid burning.  You want the onions lightly browned, not crispy.

Now add your garlic, fresh thyme, vegetable stock paste, liquid soy seasoning and nutritional yeast.  Cook for 5 minutes before adding 2 cups of boiling water.  Bring the mixture to a boil and simmer for 5 minutes.  Check for taste and consistency.  If the mixture is too thick add more water, 1/4 cup at a time.  You want to make sure it’s loose enough to be thickened.  The goal is for it to be a soup consistency before adding the flour + water mixture.

Once you have achieved a good simmering consistency then go ahead and add your flour + water mixture.  Act fast and stir aggressively for around 1 minute with a whisk.  Cook for 3-4 minutes to remove flour flavour.

Now, transfer the gravy to your 13″L x 7.75″W x 2.25″H baking sheet and let cool for a few minutes.  Lay it flat using a spatula. Begin dolloping your mashed potato onto the mixture and using a flat tool flatten it all out.  I like using a fork to carve marks vertically and horizontally across the mash.  This adds fun texture and when it cooks gets nice and golden brown! Before cooking spray the mashed potatoes with an oil of your choice for that added golden colour (you will thank me later if you do this).

Cook for 30 minutes or until golden brown.

Enjoy with Sunday Roast, Thanksgiving Sides or during the Christmas Holidays!


Notes

Be patient and caramelize the onions for as long possible – this will help you create the ultimate gravy base

Don’t rush the baking time as you’ll want a gorgeous brown crust to develop on top + this will ensure the dish is hot in the middle

The gravy will thicken up the next day, in my opinion, this is amazing, but if you like a lighter consistency then simply reheat in the oven to loosen up some of the oils

When choosing your vegetable stock for the gravy, be sure to check for sodium levels, some are high in salt making the gravy too strong for most. I love using vegetable stock paste and stirring it with water. This way I control the sodium!