Mushroom & Sausage Gravy w/ Mashed Potatoes
Mushroom & Sausage Gravy w/ Mashed Potatoes
Mashed Potatoes and Gravy make a delicious side dish but why stop there? In fact this rich gravy that’s filled with savory herbs, umami mushrooms and hearty sausage makes a very satisfying and comforting meal. Perfect for those evenings you feel like something simple and warming or decadent enough for a holiday meal. Of course this combination will still make a great side so go ahead and add it to your dinner plans.
Serves 4
Ingredients
2.5 lbs (1130 g) of Yukon Potatoes (you can also use Russet or a combo of both)
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) Ground Sausage (i tried out the Impossible Sausage but really like beyond brats for this as well)
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
Directions
1. To make the mashed potatoes bring a large pot of water to a simmer. Peel and cut the potatoes and add them to the water bringing to a soft boil. Cook for about 30 minutes or until a fork pierces through easily.
2. Drain the potatoes and add them back to a dry pot on very low heat. Mash the potatoes before adding in minced garlic, butter and milk (1/3 cup at first until you get a creamy consistency). Becareful not to over mash or they can turn gummy. Season with salt and pepper then mix in the chives and parsley, Set aside covered.
3. On med high heat, sauté the vegan sausage in a large skillet with high walls. Break it apart into a crumbly texture and cook until lightly browned.
4. Remove the sausage from the pan, lower the heat to medium and add in the vegan butter. Once melted add in the onions and sauté for about 3-5 minutes or until translucent. Add in the sliced mushrooms and continue cooking for another 5-8 minutes or until the mushrooms become tender.
5. Add the cooked sausage to the pan and mix well. Add the flour and mix until everything is well coated. Continue to cook and mix for 2 - 3 minutes to get the raw flour taste out.
6. Add in the vegetable broth one cup at a time until it’s incorporated before continuing with the rest of the broth.
7. Add the herbs, worcestershire and dark soy sauce to the gravy and bring to a soft boil. Season with pepper and taste the gravy before adding any salt. Let it cook for 8-10 minutes or until desired thickness stirring occasionally.
8. For a hearty meal serve the mushroom and sausage gravy over a bowl of mashed potatoes.
