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Mashed Potatoes with Vegan Mushroom Gravy (Chaga, Red Reishi, Shitake and more)

3 min read time Nov 21, 2020

Description
Ingredients

Description

This vegan Thanksgiving recipe is not just a delicious immunity-booster enjoyed year-round, it’s a traditional holiday dish -- easy to make, super tasty and the ultimate in comfort food.

The mushroom gravy doesn’t use turkey fat drippings (unless you want to experiment with your own recipe), but instead has a variety of amazing mushrooms including our organic blend of 7 medicinal mushrooms. It’s loaded with flavor and makes for a nutritious and wholesome option for the holiday table (giving you many options to enjoy with more than just mashed potatoes).

What makes these mashed potatoes and gravy so delicious is the savory and rich flavor of the gravy, paired with the creamy and soft mashed potatoes - virtually guaranteed to be a winner!

The rich mushroom flavor of the gravy comes from the 7 Mushroom Blend which has Turkey Tail, Lion’s Mane, Cordyceps, Chaga, Shiitake, Maitake, and Red Reishi mushroom. Not only do they give the dish a savory flavor, but they are also great for the immune system and have powerful antioxidant benefits. The soft and creamy texture of the mashed potatoes comes from the Cashew Milk Powder which is a great addition to any creamy vegan recipe.

If you’re looking for some recipes to make ahead of time, you could do this with the mushroom gravy! Keep it in an airtight container for up to 2 days and simply reheat it before serving, if it is too thick, add some water or veggie stock to get it to the right consistency.

Ingredients:

For Mashed potatoes:

2 lbs. Yukon Gold potatoes
⅓ cup cashew milk powder
⅓ cup water for cashew milk
¼ cup olive oil
1 tbsp. nutritional yeast powder
2 tbsp. fresh chopped parsley
2 garlic cloves, minced
Himalayan salt - extra fine to taste
Organic black pepper to taste

For Mushroom Gravy:

1 tbsp. 7 mushrooms blend
½ tsp. organic garlic powder
½ tsp. organic onion powder
¼ tsp. organic celery powder
1 tsp. organic cumin seed powder
½ tsp. italian seasoning
2 tbsp. all purpose flour
1½ cups water
3 tbsp. olive oil

1 small onion, chopped
8 oz. mushroom of choice, sliced
½ tsp. apple cider vinegar (or any vinegar you have on hand)
Himalayan salt - extra fine to taste
Organic black pepper to taste

Mashed Potatoes:

Cut the potatoes into evenly-sized chunks, and transfer them to a large pot full of cold water, make sure the water line is about an inch above the potatoes. Add salt to taste. Turn the heat to high, bring the water to a boil, then reduce heat to maintain a low boil. Cook until potatoes are very tender About 25-30 minutes.
Once potatoes are cooked, drain the water and mash the potatoes using a potato masher.
In a small bowl, mix the cashew milk powder thoroughly with water. Add this mixture to the mashed potatoes and stir until it is well combined.
Now, add olive oil, minced garlic, nutritional yeast powder, salt, pepper, and chopped parsley. Mix thoroughly and if the mixture feels dry, add some more olive oil or cashew milk.

Mushroom Gravy:

In a large pan over medium heat, heat olive oil. Once the oil is warm, add cumin powder and then add chopped onion and saute for 2 to 3 minutes.
Afterwards, add the sliced mushrooms, salt to taste, vinegar and saute for 3 to 4 minutes.
While mushrooms are cooking, use a small bowl to mix together the 7 mushroom blend powder, flour, onion powder, garlic powder, celery powder, dry herbs, and black pepper. Add 1 ½ cups water to the bowl and mix well with whisk until all of the clumps are out.
Add this mixture into the pan and stir until it becomes a thick gravy.