OIL FREE VEGAN MASHED POTATOES & MUSHROOM GRAVY » Rich buttery potatoes and thick delicious gravy.
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- Опубліковано 12 чер 2024
- Mashed Potatoes are the perfect comfort food, but top them with a creamy mushroom gravy and you will bring this dish to heavenly status! One of my favorite meals that both my mom and grandma used to make included a huge serving of mashed potatoes and gravy. My version of their recipe is Plant Based Vegan and Oil Free and uses almond milk instead of regular milk and nutritional yeast to give it that buttery flavor.
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VIDEO CHAPTERS
00:00 Introduction
00:33 Pressure Cook Potatoes
01:57 Mushroom Gravy
06:46 Mashed Potatoes
09:50 Thicken Gravy
11:18 Taste Test
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I love plant based mashed potatoes! Thanks for sharing your twist on this recipe, I look forward to trying it 💖
I have to tell you! We are LIVING off your recipes in your cookbook and on your UA-cam channel! We JUST ate these and they are a new favorite! Thank you for bringing back a favorite and making it vegan no oil!!! 🥰
You are amazing Jill!!! 🤩
Brenda 🌼
Wow! That just made my day 😊😊😊
We’re so glad that you are enjoying the recipes
How did I not find your channel a few years ago? Your recipes are delicious!
You know what? I've been vegan for almost 30 years now..(pure luck.. never in my wildest dreams did I think that would happen in my life-) but anyways.. the point is that for the most part I'm a healthy vegan but I do have a sweet tooth. So whenever I feel that I'm eating too much junk I come and visit your channel haha. I know that I'll always find HEALTHY and DELICIOUS recipes. Thank you so much. 😘🌹🌹🌹
Thank you Edie, that means a lot to me =)
Great to hear. I've found channels like this one to be super helpful also.
If you don't want it to splatter when you whip the potatoes, wait to add the liquid until after they are whipped. :) Then whip it a bit more to incorporate the liquid. We do that all the time and it works like a charm. Thanks for sharing all your great recipes!
Made this for dinner -- delicious! This dish will definitely be making more frequent appearances on our menu! Serve with steamed veggies (broccoli, cauliflower, asparagus) and yummmm!!!
I made this for dinner tonight. Next time I’ll use less pepper in the potatoes. Also I didn’t need to use cornstarch in the gravy as it was the perfect consistency. This really was delicious!! 😊
You're so fun, Jill! I love watching your show. I especially love watching you "taste test" what you've just made. 😂 It's SO cute when you close your eyes and rock back and forth and say, "mmmm, mmmm, mmmm!" Lol Thank you so much for making these informative videos for all to enjoy! 👍🏼👊🏼🌱🌎
One of my favorite dishes but I boil my potatoes and then I use my potato water for the creaminess and you'd be surprised how wonderfully it works. I also save what's left over and use it in all kinds of cooking. Plant-based for 4 years and loving it!!! And I really love your channel!!!💖
That looks so good. I look at these videos just to get hungry lol
Yum! Yukon Gold potatoes work well also....they have a slightly more buttery taste.
I will make this one on Thursday, never thought about cashews being part on it, love it though!!
Amazing. I love it. You’re a great chef
That looks and sounds super yummy! I will have to try your version of mushroom gravy 🙂 I usually soak cashews in some boiling water for a few minutes to make sure they're super smooth and creamy when blended 👌
OMG, the gravy was absolutely wonderful, truly one of the best things I have ever made. My mashed potatoes were a bit lumpy but that is a problem I have always had. Definitely going to be making this again and I may even feature the gravy on either pasta or rice. Many thanks for another productive and tasty recipe!!!
A day later... I made the gravy again today and it is even better!!! This time I poured it over some whole grain pasta and, WOW, is it ever so good?!?!? Thank you! Thank you! Thank you!
I keep making this gravy for my other dishes, mainly pasta and rice. Absolutely LOVE it... Thanks and thanks and ever thanks!
Pressure cooked mashed potatoes are THE BEST! They're soft w/o being watery. Mmmmmm!!
Awesome recipe Jill... as always, love your channel!!!!!!!
Thank you
Mashed spuds .. always my go to comfort food
Keep your mixer inserted in the mix and level to avoid splatter. Thank you for sharing your family's delicious food.
Looking good. But 1:18 as an Organic Farmer this is my knowledge, I apologise if you say this later,
Any plant non Organicly farmed is non organicly grown, in the mass produced industry, the chemicals are also inside as they are non-organic seed etc so they are not Organic from the onset then they are sprayed affects the inside too as it goes in the soil.
There is lots of information on the Soil Association website for all but there may be an equivalent for where you are.
Thankyou for eating Organic
Two of my favorite foods. I love potatoes and mushrooms. Can't wait to try this recipe. Thank you.
I just made this. It's so good! Thank you!
Making this for sure!!!
This looks soooo nice
This is going on my Sunday meal. Looks delicious!
🤤😋😋🤤. Wow! That looks good!
Yummmmm! Cannot wait to give this one a try! Thx for sharing....always a good meal going on at your place.
This was AMAZING!!!! thank you thank you for this!
Wonderful, I love this recipe. Thank you so much 😘
I need to make this 😋😋
Thank you for the cornstarch information! Love your channel
I made it today too. Great recipe. Thank you 🙏
Thank you for sharing this wonderful new recipe. I love your channel!
That looks amazing! I'm definitely putting that on my menu! I think I'll be making it on Sunday. 😍😁
I can't wait to try this out! Mashed potatoes are my families favorite, so it will be nice to have a yummy gravy recipe for my diet!
Just finished eating this.. Ill definitely be making it again, it was lovely
Awww, i just made this tonight and it was amazing. Thank you so much. It is an amazing recipe.
Fabulous!!!! I wait for it....happy seated dance.
Prepared this for Thanksgiving dinner and it turned out great. My husband said it was amazing. Thank you for sharing.👍🏽👌🏾
THIS! Wow! This is truly delicious. I will be making this a lot.
This looks and sounds amazing. I wanted to reach through the screen and get a bowl of it. lol This is one I will be trying for sure... yum!!!
Just made this recipe and it came out very good. Thanks for sharing💐
I’m sure making this in the fall!
YES! I need this dish in my life :(
Wow. I added a little sherry to the mushroom sauce the following night and it was amazing. Thanks again Jill, you cannot imagine how helpful your show is. I wasn't aware the sherry wasn't totally plant-based but hopefully will find one that is. If you know a good one (or wine, any substitute) in Australia that is, please drop the name. Otherwise, a big thanks. 🙏
Sounds yummy! I prefer using arrowroot powder to thicken sauces as cornstarch is GMO based
Muffin they have non gmo cornstarch at walmart
Cathy Baby I was told that all corn was gmo
New subscriber😍 thanks for this wonderful recipe. I am transitioning to vegan. I know we can eat yummy and healthy daily. Thanks
Thanks so much for sharing! I enjoy and appreciate watching all the videos you share. They are so helpful and so delicious. My family thanks you too
Glad you like them!
Made these potatoes & mushroom gravy WITH your (no)Meatloaf for dinner. Yumm! Thank you!
You had me at gravy!!!
Hi Sandy W. here. Says Jerry but no he wouldn’t be watching this.
Just found your channel today. So excited! Your blender is amazing! Am I going to have success (especially your Red Lentil flatbread) using my very low end blender🤭?
Can’t wait to get started on your recipes! Thank you!
Yes, your regular blender will work fine. =)
The Whole Food Plant Based Cooking Show Thank you!!!
I made this for dinner tonight. It was amazing. Thank you!
Just joined
Wishing I knew how to prepare the mushrooms. Is there a video on that?
Hi! Would you say this is a meal in it self? Thank you. I’m looking forward to becoming a member.
😊👍🏼🌸
It can be 👍
HI jill how long do I need to cook the mushrooms for? how many minutes?
What kind of pressure cooker do you use? Does it come with its own inner pot?
Hi Jill❤️
Hi Valerie! 😀
I made the mushroom gravy and liked the consistency, but the seasoning was too much for my taste. I will make the gravy again, but with half the seasoning and no smoked paprika.
Hi Jill i have a mealthy pressure cooker how long would i cook the potatoes for? and would i cook them on pressure cook?
I would suggest looking at the manual or look it up online. I’m not familiar with your cooker.
This mushroom gravy looks delicious. I can’t wait to try it. I love your channel. I do wish you would leave the music off.
Do you have a recommendation for my first pressure cooker? Brand or qualities?
We have a Fagor pressure cooker that we got on Amazon. We’ve had it for 3 years and it it still great 👍
Can I use parmesan cheese instead of nutritional yeast
Would an immersion blender work for mashing of the potatoes without the splashing? Just a thought. Super video!!!
It makes them gummy 😕
@@wholefoodplantbasedcookingshow Thank you.
Hello il ask if it ls ok to put arrowroot powder to gravy???
Sure
Can i just use cashew milk instead of making the cashew milk with water and cashews? And can i use cashew milk instead of almond milk for the mashed potatoes, so i don't have to buy 2 different milks in the fridge. I'm on a tight budget.
Absolutely 👍
Where can i hear the entire song for? What's the lyrics say?
I love you
How long do you cook down the mushrooms for?
5-10 minutes until all of the moisture is sweated out.
Could you use soft white beans like haricot (navy beans) instead of cashews, texture-wise? I am concerned about eating too many nuts for weight and allergy reasons. Or maybe silken tofu instead? Thank you.
Both would work. I think tofu would work better 😊
@@wholefoodplantbasedcookingshow Lovely! Thank you. I think you're right, yes. I noticed the texture of your cashew cream looked a bit like silken tofu :-)
Where do you like to get your spices from?
Frontier or Whole Foods
@@wholefoodplantbasedcookingshow just stopped at Whole Foods tonight. I could spend hours there lol. Yeah their organic 365 spice are a great price!
Would recommend the 5 hours minimum soak time before using the cashews in this way as a fighting acid so bad for you tell you something out.
Can you just use cashew milk instead of blending the cashews?
When you make cashew milk it is typically made with 4 cups of water to 1 cup of raw cashews, if I'm not mistaken. She is making more of a cream. You can soak your cashews over night so that they are softer or boiling them for 10-15 minutes does the trick too. Any plant based cream should work, but there would be additives and preservatives in them, which is what they avoid in a whole foods diet. Hopefully this answers your question.
Do you wait for all the water from the mushrooms to evaporate before adding cashew milk? I used less mushrooms and it came out nicely but not rich like I imagine yours is, even a bit bland, I assume because I used less mushrooms. I hope the arrowroot flour instead of the cornstarch was okay to use. Great recipe. Thanks.
Yes, I cook them until all the moisture is absorbed 👍
@@wholefoodplantbasedcookingshow Great, thanks Jill.
I am not clear with the gravy is mushrooms blended with those other ingredients?
No, here is the written recipe
plantbasedcookingshow.com/2020/06/13/vegan-mashed-potatoes-mushroom-gravy/
Is there a particular reason you add amino acids?
Just for saltiness
Well shut the front door yaaaaaas mmmmmm
Why oil free when nuts are in it?
Nuts are a whole food. Oils like olive oil and vegetable oil are fats extracted from the vegetable. Here is a great video that explains why www.healthscience.org/videos/dr-michael-klaper-olive-oil-not-healthy
Fascinating content with great recipes. Just one thing, however: What is with the "oil free" obsession? Are there no beneficial or even neutral oils... in any amount? Are coconut oil, super virgin olive oil, or avocado oil undesirable or unhealthful or non-vegan in any way I should know about? I look at most of these oil free recipes and think of automatically adding olive or coconut oil with the impression (currently) that it would be perfectly healthful in addition to being flavor enhancing. What am I missing? I do understand the possible concern with allowing olive oil to "smoke" when using it in cooking - but that's an avoidable risk.
Here is a video by Dr Klaper that explains why 👍
www.healthscience.org/videos/dr-michael-klaper-olive-oil-not-healthy
@@wholefoodplantbasedcookingshow Thanks - very helpful information. Whilst I remain skeptical as to total elimination of oil, the take-away for me from Dr. Klaper's work is that one should probably start from an oil/salt/sugar-free posture and only rarely and sparingly use them, if at all. What I find in self-assessment is that when I even crack the door open, sparingly graduates to moderately and then to generously, and then to excessively - like anything else that stimulates certain "pleasure" brain circuits.
Considering it in this light this makes your "oil free" approach sensible and what I like about your work is that you demonstrate how substitutions and techniques can and do eliminate the need for these ingredients. I also think, perhaps, that "oil free" may not be entirely accurate. I think we can and do need and get some essential oils from whole plant foods. I read that avocado flesh, for example, contains 30% oil. By that I guess they mean avocados contain fats that can translate to oil when refined. This may be the actual crux of the matter....that consuming fats via the consumption of whole plant foods is healthy and beneficial and pleasurable. Doing so via oils refined from those same plant foods, it seems, is neither healthful nor beneficial because the refining process makes the derived oils less beneficial or even harmful. When you come down to it, this probably also applies to sugar, right? As far as salt, I'm still going to use it generously unless and until you can come up with a whole plant food salt substitute.
Jill, I know you're always looking for video ideas--I have one! Why not do a weight loss series with us? We could set a goal: say 10 lbs, in 6 weeks. That's less than 2 lbs. a week. And we could come back to you every week for more inspiration: advice, meal planning, even just recipes you talk us through, not necessarily step by step. Anyone else in??
I am not clear about that potatoes yes cook them then addthose ingredients to cook potatoes then mash them together no need to cook it again?
Right 👍
What the hell are liquid aminos and why are they suddenly so popular with americans? It's not even available in europe except for crazy expensive imports!
It is similar to soy sauce or tamari so you could use either of those instead 👍
I wonder if you use a lot of cashews in your recipes? This is the second one back to back, where you use a half cup in each (the other video was from today, with the banana pudding, and then this was listed on your last screen. The Omega 6:3 ratio is really poor for cashews, and I know a lot of cooks use them for cashew creams and as thickeners, but they really, really aren't healthy. I subscribed previously, but haven't watched a lot of your shows, but do like your voice, your cooking presentation, etc...just wanted to ask about the nut usage. We do not use many ourselves, and generally only a T or 2 max.
You can always use almonds or sunflower seeds. Cashews are pretty flavor neutral so they work best