Vegan Thanksgiving-Style Smashed Potatoes Vegan Thanksgiving-Style Smashed Potatoes

Vegan Thanksgiving-Style Smashed Potatoes

Crispy smashed Creamer potatoes topped with savory mushroom gravy and a touch of tangy-sweet cranberry sauce.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

For the Smashed Potatoes, preheat oven to 450°F.

Cover potatoes with water in a pot. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes or until the largest potato feels tender in the center (when poked with a fork).

Drain potatoes.

Line a baking sheet with parchment paper. Smash each potato with a large pancake flipper so each potato is about 1/2-inch thick. Brush both sides with olive oil and sprinkle with a generous amount of salt. Bake for 20 minutes or until potatoes are crisp and golden. Top each potato with 1/2 tablespoon mushroom gravy, 1/2 teaspoon cranberry sauce, a sprinkle of fresh thyme, and black pepper. Serve immediately.

Make the Vegan Mushroom Gravy:

In a medium saucepan, heat oil over medium heat.

Sauté onion and garlic for one minute before adding the sliced mushrooms. Sauté until vegetables are tender.

Add flour, and whisk until mushrooms are coated. Stir often and cook for one minute.

Slowly whisk in the vegetable stock, soy sauce, and miso.

Bring the gravy to a simmer and cook for three minutes, stirring often. Taste and adjust seasoning.

Step 1 out of 10

For the Smashed Potatoes, preheat oven to 450°F.

Step 2 out of 10

Cover potatoes with water in a pot. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes or until the largest potato feels tender in the center (when poked with a fork).

Step 3 out of 10

Drain potatoes.

Step 4 out of 10

Line a baking sheet with parchment paper. Smash each potato with a large pancake flipper so each potato is about 1/2-inch thick. Brush both sides with olive oil and sprinkle with a generous amount of salt. Bake for 20 minutes or until potatoes are crisp and golden. Top each potato with 1/2 tablespoon mushroom gravy, 1/2 teaspoon cranberry sauce, a sprinkle of fresh thyme, and black pepper. Serve immediately.

Step 5 out of 10

Make the Vegan Mushroom Gravy:

Step 6 out of 10

In a medium saucepan, heat oil over medium heat.

Step 7 out of 10

Sauté onion and garlic for one minute before adding the sliced mushrooms. Sauté until vegetables are tender.

Step 8 out of 10

Add flour, and whisk until mushrooms are coated. Stir often and cook for one minute.

Step 9 out of 10

Slowly whisk in the vegetable stock, soy sauce, and miso.

Step 10 out of 10

Bring the gravy to a simmer and cook for three minutes, stirring often. Taste and adjust seasoning.

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