This best garlic mashed potatoes recipe is not a meal in itself, but is wonderful served along with a veggie burger or a bean salad. Making healthy vegan recipes like this are crucial to satisfying the people you hope to win over to a vegan diet. Men are especially attached to potatoes for some reason.
Prep time: 10 minutes
Cooking Time: 35 minutes
Time from start to eating: 45 minutes
Makes enough for 2.
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This transcription will have some mistakes because it is partially automated.
Hello and welcome to Freshly Served, the healthy vegan cooking show. I’m Heather and tonight we’re going to make a gravy!
Mushroom gravy is probably one of the easiest vegan gravy to do and I have some request to do over the recipe so here we go.
What I’m gonna put mine over is some garlic mash potatoes, so I’ve got some potatoes that I’m getting ready here and what I do with my potatoes is I don’t peel them, what I’m gonna do mash I like to have the peel and Phil does as well.
So what I do is I take my potato and I rinse it and then I just brush it with this potato scrubber and get the rough bits off and then if there are any little eye bits, I cut them out because they can be toxic if you eat too many of them.
So, I’m just gonna clean this off, cube them up, put it in some boiling water and get them nice and boiled. My potatoes are now in the pot, in water with low pinch of salt to help them cook.
And I should also mention that nutritionally vegetables hold their nutrients close to the skin so that’s why you don’t want to peel them if it’s not necessary and scrubbing will just take the very surface layer off in certain areas and not the whole peel.
Ok! Let’s move on to the gravy coz I’m sure that’s all you are thinking about and oh! One more thing for the potatoes I’ve got the garlic in the oven, I’m roasting some zucchini to have with this dish tonight so I’ve got two cloves, two whole cloves of garlic in the oven roasting away.
If you don’t want to roast, you can soothe them. You just need to do it separately from the gravy. Do it first and then take it out and keep it in.
Ok! So, mushroom is the base of our gravy tonight and I’m using some brown mushrooms. These are mini Portobello and what I’m gonna do is slice them thinly and then soothe them.
And you’ll often hear people telling you, you should never ever rinse your mushrooms, you just dry them off and get the dirt off that way. I figure that since it rains in the forest, if I rinse them quickly and then dried them off they’re fine.
I find the taste just fine but do whatever you like. What we’ll do is, we’re gonna soothe them in a sauce pot so that we can then make the gravy as we go. So go ahead and chop up your mushroom.
Mushrooms take a long time to cook, they’re going to get to a point here where they’ve release their juices, you might think they’re done, they’re not!
Especially for the gravy that we’re making, we want them fully cooked and especially when we’re cooking in these many mushrooms as once, it’s gonna take awhile so this has been about ten minutes and you can see all these liquid at the bottom, we want to wait until the mushrooms have reabsorbed all of that liquid and if your thinking that I use a lot of oil in this, I do not!
Ok! This is the moisture that come out from the mushrooms, sees how this soften when that comes out. As soon as they reabsorb it, they’re going to be fully cooked so just leave them on the heat. You don’t need to stir them, just leave them cook.
So check that out, that’s what you’re waiting for. There is no moisture left here, it’s all been reabsorbed into the mushrooms or evaporated and they are fully cooked, very soft, quite brown.
So to finish the sauce I’ve got some wine here and this is actually white wine but red wine much better. We’re gonna poor about a quarter cup on here and that will deglaze the pot which means that all of the little mushrooms bits on the bottom come up.
So take your spoon and just scrape the bottom a little bit. Brings that flavor back into your gravy as well as making the pot easier to clean later which is a bonus.
Ok! Get all of those bits up and add some water. Not quite as exciting for flavor but hey that’s what happens and the last ingredient is some balsamic vinegar. If we can get the cup off, here we go! And that is a matter of taste, how much you want to put in there.
Ok! Stir it in. We’re going to season with some salt and pepper. You don’t need much salt but you do need some because of these flavors, the wine and the balsamic and the mushrooms, you need to bring those flavors together which is what salt does.
I like quite a bit of black pepper so I put some in there. Alright! Back again so what I’m gonna do is take this is Japanese arrowroot called kuzu and it comes as like a white chunky kind of dried root powder.
So you get some large chunks and come small chunks and what you’ll gonna do is add some water to this and then make sure that it’s nice and smooth.
Now if you can’t find kuzu, it’s kind of hard to find sometimes you can use regular arrowroot powder or you can just use a bit of flour. Any type of flour will work; just dissolve it in a bit of water before you put it into the gravy. Otherwise it will get chunky and that’s not nice.
The ratio is usually one tablespoon of thickener so whether it’s the kuzu, the arrowroot powder or the flour to one cup of liquid. We don’t have quite a cup of liquid in this gravy but close enough.
So pour that in there and this is still on the heat. Your gonna stir that through and you’ll see it thicken very quickly because it’s still on the heat. So I’ve got this off the heat now and you can see it’s nice and creamy in here.
The reason I like kuzu for gravy is that it makes kind of like a “puddingly” kind of jelly texture. Really nice for gravy!
My potatoes are done and I’ll quickly show you my method for super creamy mash potatoes. Just drain most of the water off there and if you want to make them really creamy use some beaters.
Phil’s mom likes to use the electric beaters that kind of you know what I mean. I don’t know what to call those, beaters I guess.
I like to use the hand blender just because it’s a little bit easier for clean and you wait until your potatoes are really nice and soft and then just give it a quick blend here.
You can add milk if you want here but I usually just use the water from the potatoes until it’s the creamy consistency that I like.
Get some salt in there for flavor and pepper. The garlic gets blended up with the potatoes; give it a stir and you’re ready to go.
So like I said I got some zucchini in the oven, baking to go on the side of this. It will get nice help in there. Get some gravy on top. Men especially love the gravy, my dad loves this gravy.
There you go! I hope you enjoyed. You can find the recipe at HealthyVeganRecipes.net. I’m Heather and this is Freshly Served.