Mouthwatering Mashed Potatoes with Groovy Onion Gravy

Have a funky holiday with these mashed potatoes and gravy, a must have on the dinner table during the holidays. Try some of the variations for both recipes and make it even funkier! Contributed by Beverly Lynn Bennett, from The Complete Idiot’s Guide to Vegan Living.

Serves: 4 to 6

• 3 pounds Yukon Gold potatoes, peeled, and cut into cubes
• 3/4 to 1 cup soy milk, rice milk, or other nondairy milk
• 2 tablespoons non-hydrogenated margarine or olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper or white pepper

In a large pot, place the cubed potatoes, cover with water, and bring to a boil.

Reduce heat to low and simmer for 20 minutes or until potatoes are tender.

When the potatoes are tender, drain them, reserving the cooking liquid for making soup or for use in another dish, and return the cooked potatoes to the pot.

Add soy milk, and using a potato masher, mash the potatoes, making the mixture as smooth or chunky as desired. Add the margarine, salt, and pepper, and stir well to combine. Taste and add additional seasoning or margarine, if desired. Serve with gravy.

Tip: Some people actually prefer their mashed potatoes chunky or with a few lumps. An old-fashioned hand potato masher works best in this instance. For those who prefer very creamy mashed potatoes, use a mixer to whip the pota- toes to your desired consistency.

Variations:

Mashed potatoes can be varied greatly by using different potatoes and adding additional ingredients. Here are a few mouthwatering suggestions:

Roasted Garlic, Onion, or Shallot: Roast 6-10 large cloves of garlic, 1 medium onion, or 2 whole shallots in the oven until golden brown, roughly chop, and then add them to potatoes during mashing.

Cheezy: Stir in several tablespoons nutritional yeast flakes or 1/2 cup shredded vegan soy cheese, to the finished mashed potatoes.

Country-Style: Use unpeeled Yukon Gold or red-skinned potatoes, sauté 1 cup chopped onion or shallots, 1/2 cup sliced green onions, and/or 2 tablespoons garlic, and roughly mash everything together, leaving it chunky.

Celebration Sun-dried Tomato: Sauté 3 tablespoons chopped garlic and 1 tablespoon chopped rosemary in olive oil, and add it along with 1/4 cup re-hydrated and chopped sun-dried tomatoes, and 1/4 cup chopped parsley to potatoes after mashing.

Groovy Onion Gravy 

Serves: 4 to 6

• 2/3 cup whole wheat flour or other flour of choice
• 1 cup onion, diced
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 4 cups vegetable stock or filtered water
• 1/2 cup nutritional yeast powder or flakes
• 2 tablespoons tamari, shoyu, or Bragg Liquid Aminos
• 1 teaspoon rubbed sage
• 1 teaspoon dried thyme
• 1 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper

In a medium saucepan, place flour, and cook over low heat, while stirring constantly, until lightly browned and fragrant, about 2 to 3 minutes. Transfer browned flour to a small bowl and set aside.

In the same saucepan, sauté the onion in olive oil, over low heat, for 3-5 minutes or until soft. Add garlic and sauté an additional 2 minutes.

Add vegetable stock, nutritional yeast flakes, tamari, sage, thyme, salt, and black pepper to browned flour, and whisk well to combine. Add wet ingredients to sautéed onion mixture, whisk well to combine, and continue to cook mixture, while whisking constantly, until thickened.

Taste and adjust seasonings, as desired. Serve over the mashed potatoes or any of your favorite vegetables, biscuits, or main dishes, or use to make sauces for casseroles, or add to soups or stews.

Tip: For those who like their gravy smooth, you can puree the finished gravy. Or strain it through a sieve, to remove the pieces of onion, if so desired. You can also make this gravy in large batches, portion it into servings, and freeze. Then just simply thaw and reheat before using.

Variations:

Reducing the amount of onion and adding additional ingredients can result in additional types of gravy. Here are a few suggestions:

Roasted Garlic: Roast 8 to 10 large cloves of garlic in the oven until golden brown, these can be used in place of, or in addition to, the sautéed onion mixture.

Roasted Onion or Shallot: Roast 2 medium onions or 3 to 4 whole shallots in the oven until golden brown, roughly chop them, and use them in place of the sautéed onion mixture.

Mushroom: Sauté 4 cups chopped mushrooms, along with the onion mixture, and add an additional 2 tablespoons tamari, for a richer flavor.

Creamy: Whisk in 3/4 cup soy milk or other nondairy milk and 2 to 3 tablespoons additional nutritional yeast flakes, to lighten the color and flavor of the gravy.

Reprinted by permission of the author and co-author, Ray Sammartano. Beverly Lynn Bennett is also the author of Vegan Bites and other titles. Visit Beverly at The Vegan Chef.

• Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
• Find more ways to make Special Occasions and Entertaining easier and healthier.