The Best Damn Vegan Mashed Potatoes

 

The Best Damn Vegan Mashed Potatoes

https://minimalistbaker.com/the-best-damn-vegan-mashed-potatoes/5-ingredient vegan mashed potatoes that are fluffy, creamy, buttery, and loaded with roasted garlic and chives. Perfect as is, with gravy, or with a giant scoop of vegan butter.

AuthorMinimalist Baker

PREP TIME10 minutes

COOK TIME30 minutes

TOTAL TIME40 minutes

Servings4

CourseSide

CuisineGluten-Free, Vegan

Freezer FriendlyNo

Does it keep?2-3 Days

Ingredients

• 6-8 medium yukon gold potatoes (if large, cut in half)*
• 1 tsp sea salt (divided)
• Water to cover
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 5-6 cloves raw or roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*
• 3-4 Tbsp vegan butter (such as Earth Balance // melted/softened)
• 1/4 cup fresh chives (for topping // optional)

Instructions

• For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.
• Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
• While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.
• Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
• Mash your potatoes using a potato masher until fluffy.
• Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
• Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.

Notes

*Use organic potatoes if possible, especially since you leave the skin on.
*To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – 1 hour in a 400-degree F (204 C) oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel.
*Nutrition information is a rough estimate calculated with 6 yukon gold potatoes and the lesser amount of Earth Balance vegan butter.

Nutrition (1 of 4 servings)

Serving: 1 servingCalories: 247Carbohydrates: 40.5 gProtein: 4.9 gFat: 8.3 gSaturated Fat: 2.3 gPolyunsaturated Fat: 1.9 gMonounsaturated Fat: 3.8 gTrans Fat: 0 gCholesterol: 0 mgSodium: 956 mgPotassium: 958 mgFiber: 3.2 gSugar: 1.6 gVitamin A: 133 IUVitamin C: 43 mgCalcium: 42.8 mgIron: 1.8 mg

Challah Apple Stuffing

CHALLAH-APPLE STUFFING
Serves 10-12
http://www.buzzfeed.com/christinebyrne/challah-apple-stuffing

INGREDIENTS
2 - 1lb. loaves challah
1 cup unsalted butter (2 sticks)
2 cups diced celery
2 cups diced onion
2 cups peeled and diced Granny Smith apples
8 sprigs thyme, leaves picked and finely chopped
3 sprigs rosemary, leaves picked and finely chopped
6 sprigs marjoram, leaves picked and finely chopped
3 cups low-sodium chicken broth (we use vegetable broth)
kosher salt
freshly ground pepper, to taste
Note: To dice means to chop into roughly ¼-inch cubes.
Special Equipment
Aluminum Foil
9x13-inch baking dish

PREPARATION
Cut challah into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale. Alternatively, you can dry bread in a 250°F oven by laying cubes in a single layer on baking sheets and baking for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all).

Preheat oven to 350°F. In a large saute pan, melt butter over medium-low heat, then add onions and celery. Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes. Add apples and herbs and cook until apples are soft, about 5 minutes more.

In a large bowl, combine challah cubes, cooked vegetables in butter, and chicken broth. Mix until the bread is saturated with liquid, and everything is evenly mixed. Press stuffing into a 9x13-inch baking dish and cover with foil. Bake at 350°F for 40 minutes, then remove the foil, raise your oven to 450°F, and cook stuffing uncovered for another 10-15 minutes, or until the top starts to brown slightly.
Cool 10 minutes, then serve.

Mashed Potato Casserole

MASHED POTATO CASSEROLE

Makes 7 - 1 cup servings

Can be made the night before and stored in the refrigerator.

Cooking Light May 1994 (Modified 2013)

Ingredients:

2 pounds baking potatoes, peeled and cut into 1” pieces

1 (8 oz) tub nonfat cream cheese (Lowfat is fine)

1 c plain nonfat yogurt

½ t garlic powder

¼ t salt

Vegetable cooking spray

2 T reduced calorie margarine, melted (Butter is fine)

½ t paprika (amount approximate - make it look nice)

Instructions:
Place potato in a saucepan; add water to cover and bring to a boil.
Cover, reduce heat and simmer 25 minutes or until very tender.
Drain. Mash by hand and combine potato, cream cheese and next 3 ingredients in a bowl.  Beat at medium speed with electric mixer 2 minutes or until smooth.  Spoon into an 11x7x2 inch baking dish coated with cooking spray.  Drizzle margarine over potato mixture.  Sprinkle with paprika.  Bake, uncovered at 350 degrees for 30 minutes.

Pumpkin Muffins

PUMPKIN MUFFINS

Ingredients

1 1/4 c all purpose flour

1/2 c whole wheat flour

1 t baking soda

1/4 t salt
1/4 t ground cloves
1/2 c brown sugar firmly packed
1/4 c softened margarine or butter
3 T (1/4c) molasses                          
1 c mashed/cooked canned pumpkin
1 egg

1/4 c chopped pecans or walnuts

1/4 c raisins

cooking/oil spray

DIRECTIONS

Combine all purpose flour and next 4 ingredients in a large bowl. In a second bowl combine sugar, margarine and molasses and beat with electric mixer at medium speed until smooth. Add pumpkin and egg and beat until well blended. Make a well in center of flour mixture and add wet mixture to it stirring until moistened. Fold in pecans and raisins.

Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 375 degrees for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately. Let cool on wire rack. 

NOTES

Substitute semi-sweet chocolate chips for the raisins.

Make more than 1 batch for Thanksgiving. Good for days after. 

Yields 1 dozen

CRANBERRY APPLESAUCE

CRANBERRY APPLESAUCE

Serves 10-12

INGREDIENTS
2 cups fresh or frozen cranberries
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup sugar
½ cup Manischewitz Concord Grape wine
4 large Granny Smith apples
PREPARATION
In a medium sauce pot, combine cranberries, spices, sugar, and Manischewitz. Bring mixture to a boil, then reduce heat, cover, and simmer 20 minutes. Peel and core apples, then cut them into large chunks (approximately ½-inch cubes), and add to the cranberry mixture. Cover sauce and continue to simmer for 20 minutes, stirring occasionally. If sauce begins to stick, add water.
Remove from heat and cool to room temperature before serving with latkes.

http://www.buzzfeed.com/christinebyrne/cranberry-applesauce

Vegetarian Gravy

1/2c vegetable oil
1/3c chopped onion
5 cloves garlic, minced
1/2c all-purpose flour (may substitute cornstarch)
4t nutritional yeast
4T light soy sauce
2c vegetable broth
1/2t dried sage
1/2t salt
1/4t ground black pepper

Heat oil in med. saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 min. Stir in flour, yeast, and soy sacue to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat and simmer, stirring constantly, 8-10 min, or until thickened.

from allrecipes.com

Dutch Apple Pie with Oatmeal Streusel

Dutch Apple Pie with Oatmeal Streusel
from Allrecipes.com, 2002
Ingredients:
glass pie dish
1 (9 inch) pie shell
2 1/2 c Granny smith apples - peeled, cored, and sliced (~3 lbs)
2 1/2 c Fuji apples - peeled, cored, and sliced (~3 lbs)
3 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice, optional
2 tablespoons butter
3/4 cup all-purpose flour, rounded
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1/2 cup butter
egg white

1. Fit pastry shell into glass pie dish, coat with egg white, and let dry. Place in freezer.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Prepare apples if they aren't ready. Slice pies fairly thinly so they will cook well.
4. To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
5. Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
6. Bake at 425 on top of cookie sheet for 10 minutes or when crust begins to brown .
7. While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
8. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

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