Vegan Mushroom Sauce & Potatoes

For the mushroom sauce:
1 lb mushrooms, sliced
1 onion, diced
2 garlic cloves, minced
2 tbsp olive oil
1 tbsp flour
1 cup vegetable broth
1 cup unsweetened plant-based milk (such as almond or oat milk)
1 tsp dried thyme
Salt and pepper to taste
For the garlic mashed potatoes:
2 lbs potatoes, peeled and chopped
4 garlic cloves, minced
1/4 cup unsweetened plant-based milk
2 tbsp vegan butter
Salt and pepper to taste
Start by making the garlic mashed potatoes. In a large pot, add the potatoes and enough water to cover them. Bring to a boil and cook for 15-20 minutes or until the potatoes are tender.
While the potatoes are cooking, prepare the mushroom sauce. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes or until softened. Add the garlic and sauté for an additional minute.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes or until they have released their liquid and are tender.
Sprinkle the flour over the mushrooms and stir to coat. Gradually add the vegetable broth and plant-based milk to the skillet, stirring constantly to prevent lumps from forming.
Add the thyme and season with salt and pepper to taste. Simmer the sauce for 5-10 minutes or until it has thickened and is silky in texture.
Drain the cooked potatoes and return them to the pot. Add the minced garlic, plant-based milk, and vegan butter. Mash the potatoes until they are smooth and creamy. Season with salt and pepper to taste.
Serve the garlic mashed potatoes topped with the mushroom sauce. Garnish with additional thyme and chopped parsley, if desired.

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