VEGAN MASHED POTATOES
Using a ricer yields mashed potatoes with an especially light, fluffy texture. Alternatively potatoes can be mashed with a potato masher or fork. Extra-virgin olive oil makes these potatoes smooth and rich.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Peel potatoes and quarter lengthwise; cut crosswise into 1/2-inch slices. Add potatoes to a medium saucepan; cover with water by 1 inch.
- Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, about 12 minutes.
- Meanwhile, heat oil, garlic, and rosemary in a small skillet. Turning a few times, until garlic sizzles, about 3 minutes. Remove from heat; let cool 10 minutes. Discard garlic and rosemary.
- Drain potatoes, reserving 1 cup cooking liquid. Pass through a ricer or a food mill; return to pot. Stir in 3 tablespoons olive oil and 1/2 cup reserved cooking liquid. Add more cooking liquid if necessary to create a smooth and creamy texture. Season with salt and pepper. Garnish with pepper and drizzle remaining oil over potatoes.
VEGAN MASHED POTATOES
If you think cream and butter are required to make amazing mashed potatoes, then this recipe might surprise you. It calls for Yukon Gold potatoes, which are naturally creamier than russets and need only to be mashed with a little of their cooking water to become rich and fluffy. Sizzling shallots in a generous amount of olive oil infuses the oil with flavor before it's swirled into the potatoes. The finished mash is topped with the crispy shallots for a delightful, savory crunch. You could also fry a rosemary sprig in the same oil, or skip it and just add several pats of vegan butter. Whatever you do, remember to season the mashed potatoes generously. Mashed potatoes need lots of salt, especially those without dairy.
Provided by Ali Slagle
Categories vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Peel the potatoes and cut them into 1-inch pieces. Put them in a large saucepan, add 2 tablespoons salt, and cover potatoes with water by 1 inch.
- Bring to a boil over high heat, reduce to medium and let cook until piercing with a fork yields no resistance, about 15 minutes.
- While the potatoes cook, put the olive oil and shallots in a large skillet, and set up a paper towel-lined plate next to the stove. Heat the shallots over medium-high. When they start to bubble, reduce the heat to medium and cook until golden brown, 5 to 9 minutes. (Lower the heat if they are cooking too quickly). Use a slotted spoon to transfer to the paper towels, and season with salt. Reserve the oil.
- Reserve 1 cup of the cooking water, then drain the potatoes and return them to the pot. Mash the potatoes over low heat using a potato masher or wooden spoon until completely mashed. Add the reserved potato water 1 tablespoon at a time, vigorously stirring until the potatoes are smooth and come together. (You will use about 1/2 cup.) Taste, season with salt, then stir in 1/4 cup of the reserved oil. Serve topped with crispy shallots, black pepper and more of the oil, if desired.
VEGAN MUSHROOM GRAVY
An undetectably vegan, thick and rich gravy. Mushrooms and shallots sautéed in olive oil and vegan butter, joined by sherry, thyme, and vegetable broth. The perfect gravy for special occasions - or any ol' time!
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 11
Steps:
- Set a 12-inch skillet over medium-low heat. Add olive oil and vegan butter. When the butter has melted, add the shallot, mushrooms, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Saute shallot and mushroom, stirring occasionally, until tender and the moisture has cooked off, 10-15 minutes.
- Add sherry and cook, stirring, until the liquid has cooked off, about 1 minute.
- Add flour. Cook, stirring frequently, for three minutes.
- Slowly pour in the vegetable broth while stirring. Add the thyme and soy sauce or Tamari. Bring to a low boil and let cook until thickened, 3-4 minutes. The gravy might seem a little thin at first, but it will thicken up as it sits and cools. If your gravy seems too thick, you can stir in a bit of broth.
- Taste and add more salt and pepper if you like.
- Serve immediately or let cool and refrigerate or freeze until it's time to serve. Gravy can be warmed over low heat on the stovetop. You may wish to add a bit of broth when reheating to thin it out.
Nutrition Facts : ServingSize 8 g, Calories 90 kcal, Sugar 2 g, Sodium 178 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 9 g, Fiber 1 g, Protein 3 g
VEGAN MASHED POTATOES
This is a light and flavorful alternative to calorie-packed mashed potatoes! I got the recipe from a cooking class in Cambridge, MA.
Provided by Jess2011
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes, garlic, rosemary, and thyme in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
- Transfer boiled potatoes and garlic to a bowl; discard rosemary and thyme. Add olive oil, salt, and pepper. Mash with a potato masher, adding cooking water to reach desired consistency.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 41.7 g, Fat 13.7 g, Fiber 5.2 g, Protein 5 g, SaturatedFat 1.9 g, Sodium 53.7 mg, Sugar 1.8 g
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