Vegan Herb Butter Mushroom gravy With Mashed Potatoes

The most traditional comfort food, veganized. This side dish will warm your belly and can be made year round. Double or even triple the batch and this would be great for any family gathering.

Ingredients

3 lbs russet potatoes, washed, peeled and quartered

6 cups water

1/2 white onion, diced

2 tbsp Earth Balance vegan spread

8 oz sliced mushroom

1/2 tsp ground oregano

1/2 tsp ground thyme 

1/8 tsp salt

4 sprigs of fresh rosemary

3 cups vegetable broth

2 tbsp flour (can be subbed for gluten free flour)

3 tbsp water

1 cup vegetable broth

1/2 tbsp garlic powder

salt and pepper, to taste

1 tbsp vegan spread

Instructions

Start by boiling the water and cook potatoes until a fork easily goes through them.

While potatoes are cooking, start on the gravy. 

Into a sauté pan, add butter and onions. Cook until onions are translucent. 

Add sliced mushrooms, oregano and thyme. Sprinkle with salt and allow mushrooms to brown.

Add rosemary and 3 cups broth, allow to cook for ten min. 

In a small bowl, add flour and 3 tbsp water. Whisk together and add to gravy mixture.

While gravy is thickening, drain potatoes.

Into the potato pot, add 1 cup broth, garlic powder, salt, pepper and potatoes. 

Mash until you get your desired consistency. 

Add remaining vegan spread, stir.

Serve potatoes with gravy on top.

Enjoy!