Part 5 of ‘A Flexitarian Thanksgiving’ is Vegan Mushroom and Thyme Gravy with a bonus potato recipe! This years Thanksgiving menu is all vegan except for the, free range, antibiotic free, organic turkey. Sides to desserts I am keeping it vegan and I hope to inspire you to add a little flex, and minimize animal products on your holiday table without loosing ANY of the taste.
I do love the Hasselback Potatoes that the series started off with but there was something that just seemed to be missing without mashed potatoes. Plus, vegan gravy is just calling for mashed potatoes. There are many traditionalist that will say that russets are the only potato worth mashing but I am a fan of the red potato. I find that red bliss potato skins are thin and flavorful adding color and texture.
Partially peeling red potatoes prevents large pieces of skin and lets the creamy white potato shine.
Topped with mushroom vegan gravy… thanksgiving heaven.
Wow! We have almost made a complete dinner. Coming up next Roasted Acorn Squash and Kale followed by Skillet Pecan Pie.
In case you missed the other posts, here is what is on the menu so far:
- 1 8 ounce package of button mushroom
- ½ small onion
- 2 sprigs thyme
- 2 large garlic cloves
- 3 tablespoons vegan butter
- 3 tablespoons flour
- 3 cups water
- 2 teaspoons "no chicken" chicken bullion base
- 1 teaspoon sherry vinegar
- salt and pepper
- Finely chop mushrooms, onions, and thyme leaves.
- In a medium sized pot over medium heat add butter and onions. Cook until onions are soft and translucent. Add flour and continually stir making a roux. When the flour has started to slightly brown add mushrooms, water and bullion. Bring to a boil and stir frequently for at least 20 minutes or until mushrooms have started to soften.
- Remove pot from heat. Using an emersion blender, blend mushroom mixture. Add vinegar and blend to incorporate. Add water to adjust consistency for a thinner gravy. Gravy will thicken considerably after resting.
A bonus potato recipe!
- ½ head of garlic
- 10 medium red potatoes
- 2 tablespoons vegan butter
- 2 tablespoons vegan sour cream
- ½ teaspoon kosher salt
- Preheat oven to 350 degrees. Cut top off of garlic head to expose cloves and wrap in tin foil. Roast for about 45 minutes until garlic cloves are brown and soft.
- Partially peel potatoes leaving about ⅓ of the skin on. Cut into 1 inch cubes and place in a medium pot. Cover potatoes with at least an inch of well salted water.
- Bring to a boil for approximately 20 minutes or until a fork is easily pierced into the potatoes.
- Reserve 1 cup of cooking water. Drain potatoes and return them to the pot.
- Mash potatoes until broken down. Add butter, sour cream and salt. Squeeze roasted garlic from the cloves and add to the potatoes. Mash and stir until well incorporated. Add cooking water in small batches until potatoes are smooth and creamy.