4 servings (add a steamed veggie to make it a meal)
For the potatoes:
3 lbs Yukon Gold Potatoes, washed w/ skins left on (peel off bad parts) and quartered
4 Tbsp Vegan Butter (such as Earth Balance)
¼ to ½ cup plain Soy Milk
½ tsp fine-grain Sea Salt and freshly-ground Black Pepper to taste
For the gravy:
1 & 1/2 tsp Vegan Butter (such as Earth Balance)
1 & 1/2 tsp Olive Oil
1 medium Onion, sliced
1/2 Carrot, peeled and diced small
1 Celery Stalk, diced small
1 Tbsp White Flour
1 & 1/2 cups Vegetable Broth
1 Tbsp White Wine Vinegar
2 Tbsp Tomato Paste
1 tsp Dark Brown Sugar
1/2 tsp Light Brown Sugar (or more dark or all light, any brown sugar works)
Iodized Salt and freshly-ground Black Pepper to taste
For the sausage:
2 Field Roast Italian Sausages (thinly sliced like pepperoni, cross-wise)
2 tsp Olive Oil
2 cloves of Garlic, pressed
1/4 tsp Oregano
1/2 tsp Worcestershire Sauce (make sure it's plant-based)
Iodized Salt and freshly-ground Black Pepper to taste
Start the potatoes. Thoroughly wash them and peel off any bad skin parts. Quarter and place potatoes in a large pot. Fill the pot with cold water to 2 inches above the potatoes. Bring the potatoes to a boil then reduce heat to medium-low and cook until the potatoes are tender…about 30 minutes.
While the potatoes are cooking, start the gravy. Heat the vegan butter and olive oil to a small saucepan over medium heat. Once the butter/oil mixture is heated, add the onions, carrots, and celery to the saucepan. Add a few pinches of salt and a couple dashes of freshly ground black pepper to the saucepan and sauté the veggies for 10-12 minutes over medium-low heat. When the veggies are tender and starting to brown, add the rest of the gravy ingredients to the saucepan, cover and reduce the heat to low.
Now is a good time to steam your serving veggies. I love this dish with cut green beans.
This is also around the time that your potatoes will finish cooking. Drain the water and add the potatoes back to your large pot. Add the butter, salt, & pepper to the pot. Then slowly add in the soy milk until the potatoes are fluffy. Season with more salt and pepper to taste. When finished, cover the pot of mashed potatoes with a lid and set aside.
While the gravy is simmering in the saucepan and after you finish the mashed potatoes, make the sausage. Heat a skillet over medium heat. Add the two teaspoons of olive oil to the pan. When the oil is heated, add the pressed garlic to the pan and sauté for a minute or two until fragrant. Add the thinly sliced sausage to the pan along with the oregano and Worchester sauce, a pinch of salt and a dash or two of freshly ground black pepper. Sauté the sausage in the pan for 4-7 minutes until it just starts to brown. When the sausage is ready, add the simmering gravy to the skillet. Stir to combine and cook the gravy on medium-low for an additional 4-5 minutes to meld the flavors together, so it reduces a little, and is heated through. Taste and season with more salt & pepper as needed.
Plate the mashed potatoes and sausage/tomato/onion gravy along with the serving veggie(s) of your choice and enjoy immediately!
Inspired by:
https://theveglife.com/vegan-salisbury-steak-with-tomato-gravy/
