Rosemary Mashed Potatoes with Mushroom Gravy



3 lbs potatoes, washed & peeled

1 1/2 c. unsweetened non-dairy milk

1 tbsp fresh rosemary


Cut the potatoes into 2 in chunks. Place in a pot with cold water, or simply steam the potatoes. Bring to a light boil over mediumhigh heat, cover and cook until very tender (12- 15 min). Once tender, drain your potatoes and place them back in the hot pot. Pour in non-dairy milk and rosemary. Mash until fluffy. Add 1/2 cup more non-dairy milk, as needed. Taste for salt and pepper then serve!



2 1/4 cup low-sodium vegetable broth,

divided 1 cup chopped white onion

2 cloves garlic, minced

8 ounces mushrooms (cremini,) trimmed and chopped

2 tbsp fresh thyme, finely chopped

1 tbsp fresh rosemary, finely chopped

2 tbsp reduced-sodium tamari, coconut aminos, or gluten-free tamari

2 tbsp nutritional yeast

2 tbsp cornstarch

1/4 cup non-dairy milk


Add 1/4 cup vegetable broth to a pot. Cook onions until translucent over medium heat (4 min). Add mushrooms and cook until tender (10 to 12 min). Then add garlic, thyme and rosemary until fragrant (2 min). If you desire, cook in wine (1 min). Then, add 2 cups of broth and simmer. In a small bowl, whisk together tamari, cornstarch, nutritional yeast and non-dairy milk. Pour mixture into pot and stir. Bring mixture to a boil stirring briskly (1 min). Add salt and pepper to taste.