Vegan Garlic Mashed Potatoes

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Ingredients:

  • 8 Potatoes
  • 4 cloves of Garlic
  • 1/2 tbsp of Olive Oil
  • 2 tbsp of Vegan Butter
  • 1/2 cup of Plant Milk (I used unsweetened soy)
  • Salt and Pepper to taste

*Serves 6

Directions:

  1. Fill large pot about 1/2 – 2/3 full of water and boil.
  2. Peel potatoes.
  3. Cut potatoes into quarters (so it will cook faster) and put in water once it is boiling.
  4. Boil until soft enough to mash.
  5. While potatoes are boiling, roast garlic in olive oil.
  6. Once potatoes are boiled, drain water and add in the plant milk.
  7. Mash.
  8. Add vegan butter and garlic.
  9. Mash until desired consistency is reached.
  10. Add salt and pepper to taste.

Goes well with my chunky vegetable gravy.

 

 

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Chunky Vegetable Gravy

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Ingredients:

  • 1 Onion
  • 2 Carrots
  • 1 Portabello Mushroom
  • 2 Tbsp of Earth Balance
  • 2 cups of Vegetable Broth
  • 2 Tbsp of Low Sodium Soy Sauce
  • 1/6 Cup of White Flour

*Makes 6 servings

**Ingredients adjustable to personal preference

Directions:

  1. Chop veggies into small pieces.
  2. Cook onions and carrots in a wok with the Earth Balance.
  3. Once the carrots and onions somewhat cooked, add the mushrooms.
  4. Once the mushrooms have cooked decently, add the broth and soy sauce.
  5. Finally, add the flour until desired texture is reached.