Umami Mushroom & Sausage Gravy with Creamy Mashed Potatoes
Ingredients
- 2.5 lbs (1130 g) of Yukon Potatoes (or Russet)
- 2 cloves of Garlic, minced
- 3 Tbsp (60 g) of Vegan Butter
- 1/3 - 1/2 cup (79 -118 ml) Plant Based Milk
- 2 tsp (10 g) chopped Parsley
- 2 tsp (10 g) chopped Chives
- Salt & Pepper, to taste
Gravy
- 10 oz (284 g) Baby Bella Mushrooms, sliced
- 14 oz (397 g) Impossible Foods Ground Sausage
- 1 small Onion (80 g), finely chopped
- 4 Tbsp (60 g) of Vegan Butter
- 4 Tbsp (60 g) Flour
- 1 1/2 tsp (7.5 g) Thyme, chopped
- 1 1/2 tsp (7.5 g) Rosemary, chopped
- 1 1/2 tsp (7.5 g) Sage, chopped
- 2 tsp (10 ml) Vegan Worcestershire Sauce
- 1 tsp (5 ml) Dark Soy Sauce (for color)
- 3 cups (709 ml) Vegetable Broth
- Salt & Pepper, to taste
Preparation
Mashed Potatoes
Peel and chop the potatoes into uniform chunks.
Boil the potatoes in salted water until fork-tender. Drain.
In a large mixing bowl, mash the potatoes with minced garlic, vegan butter, and plant-based milk.
Add chopped parsley and chives. Season with salt and pepper. Mix until creamy and well combined.
Umami Gravy
In a large skillet, melt vegan butter over medium heat.
Add chopped onions and sliced mushrooms. Sauté until mushrooms are browned and onions are translucent.
Push the mushrooms and onions to the side of the skillet and add the Impossible Foods Ground Sausage. Cook until browned.
Sprinkle flour over the sausage and vegetables. Stir to create a roux.
Add chopped thyme, rosemary, and sage to the skillet. Mix well.
Pour in vegan Worcestershire sauce and dark soy sauce. Stir to combine.
Gradually add vegetable broth while stirring continuously. Allow the mixture to thicken into a gravy.
Season with salt and pepper to taste.
Assembly
Serve a generous portion of creamy mashed potatoes on a plate.
Ladle the umami mushroom and sausage gravy over the potatoes.
Garnish with additional chopped herbs if desired.
