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Vegan Sweet Potato Mashed Potatoes w/ Mushroom Gravy
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Soak 3/4C cashews in boiling water.
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Finely chop 1 carrot and 1/2 a red onion. Set aside.
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Partially peel and chop 1 1/2lb. sweet potato and 1/2lb. Yukon gold potato.
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Bring salted water to a boil and cook potatoes for 15 minutes, until tender.
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In a skillet, sauté the carrot and onion with 1/4C vegetable stock, until soft. About 8 minutes.
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Add 2T oat flour and stir to coat.
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Add 8oz. crimini mushrooms, 2t each freeze dried garlic + poultry seasoning, 1 1/2C veggie stock.
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Partially cover and simmer for 10 minutes.
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Meanwhile, drain the cashews. Blend with 1/2C non-dairy milk.
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Blend until smooth.
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Add the drained potatoes and 2T freeze dried garlic to the processor with the cashew cream.
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Puree until smooth. Season with salt and pepper to taste. Set aside.
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Wipe out the processor and add the mushroom mixture to make the gravy.
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Puree until smooth.
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Serve the mashed potatoes with the mushroom gravy. Sprinkle with chives. Enjoy!
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Elizabeth
Recipe developer behind The Plant-Based Catholic
To learn more about this Jumprope:
https://theplantbasedcatholic.com/2020/12/10/plant-based-sweet-potato-mashed-potatoes-with-mushroom-gravy/
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