Vegan Mashed Parsnips & Potatoes With Mushroom Gravy

Vegan Mashed Parsnips & Potatoes With Mushroom Gravy

Ingredients

For the gravy

• 2 tablespoons olive oil
• 4 ounces (113g) wild or wild-cultivated mushrooms, finely chopped
• 1/4 cup (40g) shallot, finely chopped
• 1/2 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 1/4 cups (296ml) low-sodium vegetable broth
• 1 teaspoon sage
• 2 teaspoons low-sodium soy sauce
• 1/4 teaspoon black pepper

For the potatoes

• 1 pound (454g) small parsnips, peeled and cut into 1/2-inch (1.27cm) slices
• 1 large (10 oz/283g) russet potato, peeled and cut into 2-inch (5cm) chunks
• 1/2 cup (118ml) unsweetened plain oat milk, warmed
• 2 tablespoons plant-based butter or olive oil, at room temperature
• 1 tablespoon nutritional yeast
• 1/2 teaspoon salt

Directions

For the gravy: Heat the oil in a large saute pan over medium-high heat. Add the mushrooms, shallots, and salt and cook, stirring occasionally, until they begin to brown, 5 minutes. Reduce heat to medium-low.

Put the flour in a medium bowl and gradually whisk in the broth and sage until smooth. Add the mixture to the mushrooms in the pan and cook, stirring constantly, until thickened and bubbly, 2 minutes. Add the soy sauce and pepper. Cover and keep warm over low heat.

For the potatoes: Put the parsnips and potatoes in a large pot and add cold water to cover. Bring to a boil over high heat and boil until tender, 20–25 minutes.

Drain. Push the parsnips and potatoes through a potato ricer or sieve back into the pot. (Alternatively, mash with a potato masher.) Add the oat milk, butter, nutritional yeast and salt, and stir to combine. Serve with the gravy.

Serves: 6 | Serving Size: 1/2 cup/122g mashed parsnip and 1/4 cup/59ml gravy

Nutrition (per serving): Calories: 228; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 599mg; Carbohydrate: 31g; Dietary Fiber: 5g; Sugar: 5g; Protein: 5g