Almost Instant Fat Free Vegan Mashed Potatoes and Gravy
It’s Thanksgiving-time in Canada-land this weekend. There is no better way to feel glaringly vegan than attending a family gathering entirely centred on food. For many of us, it goes without saying to always bring a main (might I suggest Chick** Pot Pie or Vegan Shepherd’s Pie?), but vegan friendly sides can be slim pickings as well. Why not wiggle your way into the kitchen and veganize a side or two?
Mashed potatoes are often loaded with fat and dairy, but there are better ways to enter flavour country. Fresh herbs, garlic and high quality vegan broth make for creamy-good taters without all the ickys.
Diced Potatoes and Whole Garlic Cloves in Pressure Cooker
Ever eaten instant mashed potatoes? You know the flake-ed kind? I managed to avoid this earthquake kit staple until a two week camping trip last summer when I caved and bought some on a whim and saw my husband’s face alight with joy. The verdict? Not baaaaaaaaad. Very fast, nearly instant. But why eat something that can survive a nuclear holocaust when pressure cooker potatoes are even more instant and waaaaaaay healthier and tastier? Cuz you can’t use your pressure cooker on a Coleman stove? Fair enough. Just don’t go camping for Thanksgiving!
Whole cloves of garlic become silky pillows of love when pressure cooked, imparting a mellow, buttery flavour on your potatoes. Use whatever herbs you fancy most: I like fresh packed Poultry Seasoning for Thanksgiving, but dried rosemary works brilliantly as well.
Pressure Cooker Mashed Potatoes
INGREDIENTS:
- 5-7 medium-large potatoes (I favour Yukon Gold), skin on, diced into 1 inch cubes
- 2 cups vegan broth, preferably the un-chickn variety
- 5 cloves garlic, whole
- 1/4 cup fresh herbs, chopped fine OR 1 tbs dried herbs
- sea salt and black pepper, to taste
METHOD:
1. Place all ingredients in your pressure cooker. Bring to high pressure, reduce heat and cook for 6-8 minutes.
2. Release pressure and drain potatoes, reserving cooking liquid. Place cooking liquid in a measuring cup.
3. Add 1/4 cup cooking liquid to potatoes and start smashin’em, adding more liquid as necessary until you reach your perfect potato consistency.
And what would mashed potatoes be without gravy? Pretty good, actually, but people seem to love the stuff. Yes, there are also many instant gravy options available (can, powder and strange liquid drops), but it takes but a tick to make your own fat free vegan gravy from scratch. And boy is it it yummy!
Fat Free Vegan Herbed Gravy
INGREDIENTS:
- 1/4 cup of your favourite flour, I used Nutri Blend (white whole wheat)
- 1/4 cup nutritional yeast
- 1 1/2 tsp dried thyme OR Italian Seasoning OR 1 tbs fresh herbs, chopped very fine
- 1 tsp garlic powder
- a few dashes Old Bay Seasoning
- 2 tbs tamari or soy sauce
- 1 1/2 – 2 cups vegan broth, preferably un-beef flavoured
- sea salt and black pepper, to taste
METHOD:
1. In a large sauce pan, whisk together dry ingredients over medium-high heat, stirring constantly. Continue on this path until your mixtures is nice and toasted (light tan and nutty smelling).
2. Remove from heat, add broth and tamari and whisk until smooth.
3. Return to stove and cook over medium-low heat, stirring constantly, until you reach your desired consistency. If it gets too thick, add more broth. Taste, add salt and pepper as necessary and serve it over all your Thanksgiving goodies!
Happy Thanksgiving, my Canadian MoFos!!!!!
