These easy vegan baked mashed potatoes with a vegan gravy are perfect for the holiday season or a comforting side dish that'll warm your soul!
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GET THE RECIPE
To a large pot add your water and boil your potatoes till fork tender. Strain your potatoes and transfer to a large food processor or large bowl to mash with masher.
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To the processor or bowl add your vegan butter, vegan milk, nutritional yeast, seasoning and thyme. Process or mash until everything is well combined and silky smooth.
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Once you reach your desired consistency, fold in the kale and stir till the kale is evenly distributed. Set the mash aside. Preheat your oven to 375F and grab a 13″L x 7.75″W x 2.25″H baking dish.
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Heat a medium-sized pan on medium-high heat. To the pan add the olive oil and vegan butter. Cook for 30 seconds before adding your onion. Cook for at least 15 minutes on low-medium heat.
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Now add your garlic, fresh thyme, vegetable stock paste, liquid soy seasoning and nutritional yeast. Cook for 5 minutes before adding 2 cups of boiling water. Bring the mixture to a boil and simmer for 5 minutes.
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Once you have achieved a good simmering consistency then go ahead and add your flour + water mixture. Act fast and stir aggressively for around 1 minute with a whisk. Cook for 3-4 minutes to remove flour flavour.
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Now, transfer the gravy to your 13″L x 7.75″W x 2.25″H baking sheet and let cool for a few minutes. Lay it flat using a spatula. Begin dolloping your mashed potato onto the mixture and using a flat tool flatten it all out.
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Cook for 30 minutes or until golden brown. Enjoy with Sunday Roast, Thanksgiving Sides or during the Christmas Holidays!
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