Vegan Garlic Mashed Potatoes with Mushroom Gravy
Ingredients
- 3 lbs of potatoes I used yellow
- 1.5 T minced garlic
- 1.5 T onion flakes
- 2 t Better Than Bouillon the vegan one of course
- 3/4 c unsweet unflavored plant-based milk
- For the gravy:
- 4 C. water
- extra 1/2 c water
- 2 T Better Than Bouillon vegan
- 1 t minced garlic
- 3/4 C all purpose or potato flour
- 8 oz sliced mushrooms
Instructions
- Wash potatoes and cook on manual in instant pot (add 1.5C's water) for 12 minutes.
- Drain water from potatoes. Add minced garlic, onion flakes, bouillon and plant-based milk to the potatoes. Mash or stir if you like them chunkier.
- Directions for gravy:
- cook mushrooms in a pan with water. When they're done cooking drain water from them and let sit.
- Boil 4C's of water. Add bouillon. In a separate bowl whisk extra water into the flour to create a smooth mixture so there are no lumps.
- Add garlic. Whisk in the flour mixture, stirring the whole time. Add the mushrooms. Enjoy!