Vegan Mashed Potatoes & Gravy with Fried Eggplant

As the first week of November comes to a close, I along with so many of you (in the U.S.) are beginning to ponder what dishes you will make for your Thanksgiving festivities this year. If this is your first vegan Thanksgiving you are probably excited and/or freaking out searching day and night for the perfect recipes. Well you have come to the right place because I will be posting Thanksgiving favorites all month!

Vegan Mashed Potatoes

Mashed Potatoes (1 of 1)

One of my favorite holiday sides has always been mashed potatoes and gravy. This is something you just can’t go wrong with wherever you end up stuffing your face! Unfortunately, most people make it with A LOT of dairy, including butter, milk, cream, and sometimes even cheese. In order to still go in on some potatoes this Thanksgiving with no shame or an aching tummy, give these vegan ones a go.

Ingredients:

  • 8 – 10 medium potatoes (red or gold)
  • 1 long green onion
  • 2 small garlic cloves, minced
  • 3 tbsp vegan butter (Brand TIP: Earth Balance)
  • 5 tbsp vegan sour cream (Brand TIP: Tofutti)
  • 1 cup unsweetened almond milk
  • 2 tsp salt

Directions:

  1. Place potatoes and onion in a large saucepan and cover with water
  2. Bring to a boil over medium-high heat
  3. Add 1 tsp salt, cover and cook for 25-30 minutes or until very tender (TIP: Pierce middle of potato with knife. If the knife easily slides right out they are ready)
  4. While potatoes are cooking sauté garlic in olive oil for 3 minutes
  5. Once tender, drain your potatoes and transfer to a large mixing bowl
  6. Mash potatoes with potato masher
  7. Add in butter, garlic, rest of salt, and continue mashing/stirring
  8. Add sour cream and fold into potatoes thoroughly with a spatula
  9. Slowly add almond milk and continue mixing until fluffy

 

Gravy

Ingredients:

  • 1/4 cup all-purpose flour
  • 1 tbsp vegan butter
  • 3 cups vegetable broth
  • 1/4 tsp onion powder
  • 3 tsp soy sauce
  • 1/4 tsp ground black pepper
  • 1/4 cup mushrooms, sliced

Directions:

  1. Melt butter in medium saucepan over medium-high heat
  2. Add flour and stir until smooth
  3. Add vegetable broth and continue stirring
  4. Add onion powder, soy sauce, and pepper
  5. Sauté. mushrooms in small skillet with a dash of olive oil until brown
  6. Add mushrooms to mixture and stir for 3 – 5 minutes until reduced to thicker gravy substance
  7. Add salt to taste or water to dilute if too salty.

Gravy (1 of 1)

 

Fried Eggplant

When I think about eating mashed potatoes and gravy, my mind automatically thinks of Thanksgiving or comfort/soul food. I decided to make the eggplant in a “chicken fried steak” kind of way to compliment the potatoes with something crispy and familiar.

Ingredients:

  • 1 eggplant, sliced
  • 2 cups all-purpose flour
  • 2 servings VeganEgg
    • 4 tbsp VeganEgg powder
    • 1 cup ice-cold water
    • whisk together until smooth
  • 2 cups bread crumbs
  • 2 tsp salt
  • 3/4 cup vegetable oil

Directions:

  1. Set up breading station with flour first, VeganEgg mixture, and breadcrumbs last
  2. Pour vegetable oil into large skillet over medium-high heat
  3. Wash eggplant slices so they are wet and the flour will stick
  4. One by one dunk eggplant slices into flour, VeganEgg, and breadcrumbs
  5. Place in hot oil to fry until golden brown on each side

 

 

So there you have it! Try these easy recipes out and be prepared for the holidays! Remember to tune in for some more Thanksgiving/holiday recipes coming soon. Don’t worry, they will all be posted before November 23rd so you have plenty of time to experiment and perfect for the giant feast of a day!

 

Fall Recipe 5 (1 of 1)

 

 

Published by

veganturnedon

Hello internet world! My name is Jess and I welcome you to my experimental, hopefully long-lasting and successful vegan food blog! Eleven months ago (September 2016), I made the decision to discontinue my carnivorous ways and change to a mostly plant-based diet. As a month or so past, I figured why not try this whole "vegan" thing and completely cut out not only flesh, but dairy, eggs, and any other animal bi-products from my diet and lifestyle. I am now coming up on a year since my journey began and I feel better than ever! This lifestyle choice is extremely beneficial for so many reasons including personal health, the environment and of course loving instead of eating and mistreating our fellow earthlings. Prior to making my positively life-changing decision I had always had the thought of doing it in the back of my mind. Coming from a Hispanic family and culture where multiple forms of meat are crucial to every meal, I never thought I could actually really commit to it long-term. Once I dove in to this challenge I realized it really wasn't even a massive challenge and every day after a delicious meal I thought to myself, "Hey this isn't bad at all!" The purpose of this blog is to highlight the abundance of vegan-friendly products that are out there and how I included them in my every day, easy to make meals during my transition and even now. I've always been a food lover and am eager to indulge in tasteful meals, snacks and desserts. So whether you are vegan already, interested in becoming one but don't know where to start, or you are just curious to experience the awesomeness of vegan foods, TURN ON your vegan self and check out these amazing options that are just waiting to be made by YOU!

4 thoughts on “Vegan Mashed Potatoes & Gravy with Fried Eggplant

  1. The mash potatoes and gravy were delicious, but the eggplant was exquisite. I have never been able to really enjoy eating eggplant, because I didn’t know how to cook it. Now with this easy to follow recipe I can eat it every day. It’s really delicious and crispy. I really enjoyed it! Thanks for the recipe.

    Liked by 1 person

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