It looks delicious! Some may not be in the spirit to celebrate at all. Set the mashed potatoes aside. In a small bowl, mix together the panko crumbs, nutritional yeast, and cayenne pepper. I have made this often and it is always so good! Required fields are marked *. Don't add all of the milk at once, add about half and then mash. I don’t know about everyone else but the stress of this holiday in particular for me is having to decide what to make-planning the menu in other words. Step 2 Peel potatoes, and mash in a large bowl using a potato … I did double the gravy! It’s appreciated! Bake until crispy and light brown. Potatoes should be smooth and creamy. The potatoes can be made two days in advance of eating, and they can last another two days in leftover form. In a medium sized skillet, melt the vegan butter, then whisk the flour in to form a paste, also called a roux. The thin skin is … Drain water and add pepper, butter, and milk. Serve immediately! Thanks for sharing! Liven them up with a batch of these Vegan Air Fryer Mashed Potato Balls! Put the bowl in the microwave for 8 minutes until the … Preheat the oven to 350 degrees F. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes. Prep Time 5 mins. ; Bring to a boil and then cook over medium heat for 15-20 minutes or until the potatoes are fork-tender (photo 2). Made this for my meal prep this week. I used instant potatoes because I honestly have no preference, may as well go the easier route. Bring to a light boil over medium-high heat, add 1 tsp of sea salt, cover and cook for 25-30 minutes or until very tender. I also seasoned my potatoes and added extra liquid to the gravy based on our preference. https://www.plantpowercouple.com/recipes/easy-vegan-mashed-potatoes By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, vegan, plant-based, and vegetarian. In the air fryer: Place the tofu in a single layer in your air fryer basket, and sprinkle with the soy … You can prepare the protein two days before you plan to eat. So easy to make, an, farro salad with sweet potatoes and apples, this hearty wintertime dish of chickpeas and mushrooms. Only 5 ingredients, including spices! We add Lowrey’s seasonsing to the tofu batter for more flavor and I had to fry the tofu nuggets because my oven was full of roasting veggies. The gravy is better than any turkey gravy - thanks to one secret ingredient. Thank you Gena. You know what the easiest part of this recipe is? October 7, 2018 by Lauren Hartmann 25 Comments. These mashed potato holiday bowls are every bit as filling as those dishes. Alternately, you can make the whole thing and enjoy three days of leftovers on your own. Whisk and set aside. Then turn the heat on high and bring to a boil. Boil the potatoes for 15-20 minutes, or until very tender when pierced with a knife. The tempeh version is my favorite, but I really liked the chickpea version (pictured below), too. Return to the pot, smash them with a potato smasher, a ricer or in a mixer. Place potato chunks and bay leaf into a large pot and cover with water; bring to a boil. One of the things I love the most about these vegan mashed potato bowls is that you can totally make them the way you want. Or you can do half and half which is what I like to do. Add the rest of the ingredients. Place in fridge to cool, about 30 minutes. It was our first time making tofu and we were both very pleasantly surprised. I’m a big fan of using Yukon gold (or other yellow skinned potatoes) for mashed potatoes. It’s nice to have a holiday meal option that’s everything I want on a special, chilly day, without any of the cooking stress that I associate with special occasions. Add in vegan butter, garlic, salt, and black pepper and stir to combine. Everything else was super yummy. Combine mashed potato waffle ingredients in a bowl, adjusting flour and milk ratio until your batter is moist but not soupy. Easy Potato Soup. Also I think I would add a little of the poultry seasoning to the Panko bread crumbs. They asked for a recipe that would be simple to make, yet still festive. Next time I would season the batter/breadcrumbs a bit, as they were a bit plain. Then allow it to cook in the skillet without stirring for a minute, to help brown the crumbles. In a small bowl, whisk together 1/2 cup of the broth and the flour to create a smooth slurry. What will feel substantial and celebratory, equally pleasing to plant-based eaters and their omnivore friends and family? First time cooking tofu as a new plant based eater and this was delicious! Especailly interested in the tempeh gravy. Mashed potatoes are the base of these fun, festive holiday bowls. The simple ingredients needed for excellent vegan mashed potatoes Butter substitute. It is really true that you can’t always get things during this pandemic so it’s thoughtful of you to give options.I hope to incorporate this into our meal someohw. Mine didn’t brown. All the traditional favorites in one simple recipe! But they’re simpler to make, and they’re appropriate for two or four people. By the way, I have been following your blog since around 2008. A surprising ingredient lends incredible creaminess and richness to this Thanksgiving classic. But if you have a regular, handheld potato masher, that’s just fine, too. Give everything a stir, then add the remaining 2 teaspoons tamari or soy sauce, garlic powder, mustard, nutritional yeast, and thyme. The options are endless. The bonus layer really takes a basic bowl and makes it feel like a special meal, in my estimation. Your life will never be the same. I would also double the gravy. It reminded me of this hearty wintertime dish of chickpeas and mushrooms, which is also made with mashed potatoes! Mash or beat until smooth. Having made and savored this bowl on my own (twice!) Libby. Vegan Mashed Potatoes and Mushroom Gravy. These Vegan Mashed Potato Bowls are all the things you crave in the fall and winter in one bowl! I followed the reviews and did the tofu at 400 for 20 minutes, and roasted my broccoli during that time. Every year I pretty much enjoy my Thanksgiving sides exactly like this. From Bowls by Becky Striepe Four servings. in the last week, I haven’t quite decided if I’ll repeat it next Thursday. I hope it’ll feel a little special. Absolutely yummy! For the gravy To make the mashed potatoes, place the potato pieces in a heavy bottomed pot. I will be making this year round. To store: Store leftover sweet potato mash in the refrigerator in an air-tight container for 3 days. In place of green beans, you could add Brussels sprouts—another classic holiday side dish. No perfume or roses, no pressure either. Bring a large pot of water with potatoes in it to a boil, and cook until potatoes are fork tender, about 20 minutes. Mash your potatoes using a potato masher until fluffy. Rebecca xo PS I always make my mashed potatoes with extra virgin olive oil rather than butter or vegan butter. Remove the pot from heat and add the drained potatoes and salt. Besides being the ultimate comfort food, mashed potatoes are also one of the best vegetables for post-workout refueling. These vegan mashed potato bowls are comforting as heck! The only time I’ve ever enjoyed tofu was deep frying it like chicken nuggets, so I’m super glad I’ve found a way to enjoy it otherwise. I would increase temperature for tofu and maybe longer? Remove from heat. Additionally, when I asked about holiday dishes on Instagram, I got some requests for soy-free options. I smashed them partially, using a potato masher, so that they’d be “crumbled” as well. But it’s still weird. I know that tempeh has been hard to come by during quarantine in a lot of places. You can also roast plain and crispy veggies at the same time, to make this much faster and easier! To make mashed potatoes: Add potatoes and salt to a large pot and fill with enough water to cover the potatoes. I meant to double the gravy too, but I forgot, and I definitely recommend you do so! I also use a potato ricer for mashed potatoes. So, thanks for being the grown up on this one. Vegan Sunday roast so tasty and comforting. ; Drain the potatoes (photo 3). Peel the potatoes if you want(I like to leave the skins on), chop into small cubes. Then whisk in the poultry seasoning and a pinch of salt and pepper. Creamy Chickpeas & Mushrooms Over Mashed Potatoes, Macro Bowls from Power Plates (+ a Giveaway! Taste and adjust seasonings as needed. So good. A few of them mentioned being burnt out from 2020 and short on energy for cooking. Drain and cool to touch. We used mushroom broth and it was delicious! Many of us will be celebrating Thanksgiving solo, or with one other person. I’m looking forward to making (the chickpeas version of) this dish this week! By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, vegan, plant-based, and vegetarian. I love the earthy, hearty texture of tempeh, and it works perfectly with the savory gravy in the recipe. Storing and reheating. We dipped the left over tofu bites in pepper jelly, yum!! Print Recipe Pin Recipe. Set aside. To freeze: mashed sweet potatoes store well in the freezer for up to 3 months. Drain the potatoes. Use a potato masher to mash them until they're fluffy and creamy. I think this recipe idea is just perfect. Tofu came out perfectly crispy. But there’s nothing like a buttery, pillowy, traditional mash. I’ve made this twice and both times it is fantastic. These mashed potato bowls are a perfect example. Made this tonight it is amazing. I’m adding a single serving Gardein stuffed turk’y (meatless), which I know isn’t a whole food, but I think it will all add up to a very nice 2020 Thanksgiving! I may get ambitious, and whip up a whole spread. This tool me about an hour maybe more to make but it was worth it! I didn’t have any poultry seasoning for the gravy so I used old bay seasoning and it was delicious!! But even those can be prepared a day or two in advance of your meal. ), Chili Roasted Cauliflower, Brown Rice & Kimchi Bowls, Vegan Dumpling Bowls with Quick Pickled Radishes &…, Oh how grounding and tasty this savory steel cut o, Love all of the remakes of my silken tofu chocolat, Friday AM breakfast tacos Brown rice, bla, At this time of year you’ll get plenty of encour, Excuse me while I make this chopped salad on repea, Sweet cherry upside down cake. As someone who spends a lot of time alone, I greet these big, collective celebrations with excitement each year. The absence of the Macy’s Day Parade, which I grew up. Top as you please with easy vegan … Make them ahead of time and store in the refrigerator until ready to serve, they reheat well and will be ready for the table in no time. The batter for them is perfect and can be used for almost anything. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. It’s the fact that I can’t ask anyone to join us at the last moment. Making a vegan pot pie is basically the same as making a non-vegan pot pie except swapping out the chicken for beans. Then transfer to a large pot full of cold water (photo 1). Boil potatoes until tender. If you are looking for a guilt-free mashed potato without butter, try a vegan mashed potato recipe made with miso instead of butter. We really enjoyed this recipe! Preheat the oven to 375 degrees. It’s so good. I made these tonight. Combine corn starch and 1/2 cup water in a bowl and whisk until combined and corn starch is dissolved. Funnily enough, I’m accustomed to two-person holidays. Bring to a simmer, whisking for a few minutes until it thickens. Boil the potatoes for 15-20 minutes, or until very … It worked perfectly. The thin skin is key, since we are not peeling these suckers. This looks fantastic! I did a little poll in Instagram stories this week, asking about what kind of holiday dishes people might want to see. Step 3 Spoon mixture into 6 large mounds on a baking sheet. So, I figured I’d test the recipe with chickpeas as well as tempeh. Vegan mashed potatoes can be stored in the refrigerator or freezer, and reheated when ready to eat. This looks ideal! The answer didn’t surprise me. This was awesome!! In a separate bowl, add the panko. Sometimes—OK, most of the time—I think it tastes better than mine. ; Bring to a boil and then cook over medium heat for 15-20 minutes or until the potatoes are fork-tender (photo 2). Many people in the community said that they’d be spending the holiday season alone or with one other person. To start, you can prepare the mashed potatoes ahead of time. My favorite thing about this recipe is I can’t even tell I’m eating tofu. With winter approaching and uncertainty about a second wave of Covid infections, I’m feeling fearful of another lockdown experience, this time with cold weather and dark, short days. Next make the gravy. Add one teaspoon of tamari or soy sauce and the smoked paprika. Serve! And much love xoxo. It is so simple, you will wonder why it tastes so good. Happy you came up with recipe. And I’ll do what I always do next Thursday, which is to greet Thanksgiving as an opportunity to give thanks for the good stuff in my life. Special Diet Notes: Mashed Potato Bowls. Add the remaining 1 1/2 cups broth to the skillet and bring the broth to a simmer. And my mom is a fan of the jellied version. Excerpts and links may be used, provided that full and clear credit is given to Lauren Hartmann and Rabbit and Wolves with appropriate and specific direction to the original content. Lastly top with chives (optional, … Thanks for an amazing recipe!!! I love mashed sweet potatoes, too, and I use them in my favorite shepherds pie. I think they create the best, creamiest texture. Transfer to a sheet pan lined with parchment paper. Taste and adjust seasoning. About this holiday that feels familiar, equally pleasing to plant-based eaters and their omnivore friends family. Your green beans ( or cooked greens ) coconut aminos in place of green beans ( or cooked greens.! Bowls αre αll the things you crαve in the skillet without stirring for a cheesy flavor! broth the... You coziness and pleasure bowls are all the other bowls I ’ ve never tried working tofu. 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