Rustic Mashed Potatoes & Mushroom-Miso Gravy

Name: Rustic Mashed Potatoes & Mushroom-Miso Gravy
Yield: Makes 4 servings
Ingredients: 2 tablespoons arrowroot starch; ½ cup finely diced shallot or yellow onion; 2 tablespoons Dijon mustard; 1½ cups cooked or canned navy beans, drained and rinsed; 5 medium Yukon Gold potatoes, peel on, roughly chopped; 2 cups baby spinach or arugula, optional; ½ teaspoon sea salt or to taste; Black pepper; ¼–½ cup unsweetened soy or almond milk; 2 tablespoons nutritional yeast; 6 ounces button or cremini mushrooms, thinly sliced; 5 garlic cloves, minced; 1 teaspoon dried thyme or 1 heaping tablespoon Fresh thyme; 2 teaspoons balsamic vinegar; 2 tablespoons tamari; 1 tablespoon + 2 teaspoons white miso; 1 teaspoon red wine vinegar; ½ teaspoons garlic powder; ¼ teaspoon red pepper flakes or to your preference; 2 cups low-sodium vegetable broth, separated

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

Potatoes are my definition of comfort food but they’re also health supportive, offering fiber, B vitamins, and potassium. I like them cooked any way, but this recipe is a complete meal! Beans are mashed right in and then topped with miso gravy. Add greens for a pop of color and phytonutrients. Leaving the peel on the potato gives the dish a more “rustic” feel. The gravy also freezes well—I often make a double batch and freeze half.