• Rebecca Lake

Thanksgiving recipes

Updated: May 15



Mashed potatoes


3-4 large potatoes (6 cups diced) cooked

1 tsp garlic powder

1 tsp onion powder

1 Tbsp nutritional yeast

1Tbsp white miso

1/3 cup non-dairy milk(unsweetened)

Just cook the potatoes and mash them. If they are red skinned potatoes I leave the skins on. If they are Yukon golds I peel them but you can do what you like. Then just add all the seasoning and milk to the potatoes and taste. The miso provides the salt, so add more of any seasonings that suits you. And the potatoes are ready to serve.


Mushroom Gravy


4 cups mushrooms

2 cups chopped onion

2 tsp veggies broth(for cooking-I use nothing to cook the mushrooms and onions, they have plenty of moisture on their own. Get the pan hot and then throw them in, turn down the heat and just let the onions get translucent and the mushrooms bleed out the water)

2 tsp tamari(for cooking-that I left out)

2 Tbsp miso

1/4 cup nutritional yeast

2/3 tsp thyme

2/3 tsp rosemary

1 tsp onion powder

1 tsp garlic powder

1/2 tsp black pepper

2 cups veggie (or mushroom)broth


Saute the onions and mushrooms until no water is left and the mushrooms have sweated. Blend the miso, nutritional yeast, thyme, rosemary, onion powder, garlic powder, black pepper, and mushroom broth(my mushroom broth was high sodium thus leaving out the tamari for cooking-but totally worth the flavor). Take 1/4 of the mushroom/onion mixture and chop it roughly. Set aside. Add the rest of the onion/mushroom mixture to the blender and blend with the seasonings until smooth. Then add the chopped onion/mushroom mixture to the blended mixture and your mushroom gravy is ready!





4 views0 comments

Recent Posts

See All