This gravy is made with brown rice flour instead of wheat flour. The great thing about using rice flour instead of wheat flour for thickening is that it doesn’t form lumps like wheat flour often does. You just sprinkle it over the top of a hot liquid, stir it in, and it thickens nicely without any lumps.
* Find this recipe and more in The Environmental Issue of VEGWORLD Magazine
Creamy Golden Gravy Over Mashed Potatoes
Prep Time
20 minutes
Total Time
45-50 minutes
Mary is a retired nurse, homemaker, co-founder of the McDougall Program and co-author of 13 national best-selling books. Over the past 50 years, Mary has worked with Dr. John McDougall caring for people using diet therapy to restore health and has created over 3,000 health-supporting recipes. Mary is best known as the inventor of low-fat, vegan cooking, and loves sharing the practical methods of turning the kitchen into a health-builder for the whole family. Prior to 1977, when Mary began her work in the kitchen, low-fat recipes contained skimmed milk, white meat, and other unhealthy ingredients and vegan recipes were loaded with vegetable oils. Now there are dozens of websites and cookbooks that focus on the McDougall health-supporting way of eating.
Photos by Emma Roche, PlantPlate
Ingredients
Creamy Golden Gravy
- 2 Cups vegetable broth
- 3 Tablespoons low sodium soy sauce
- 2 Tablespoons tahini
- 1/4 cup brown rice flour
- Freshly ground black pepper
Mashed Potatoes
- 3 pounds Russet, Yukon Gold, Yellow Finn, or any white potato
- 3/4-1 1/4 cups non-dairy milk, heated
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Directions
Creamy Golden Gravy
- Place the broth in a saucepan. Combine the soy sauce and tahini in a bowl and add to the liquid in the saucepan. Bring to a boil, stirring occasionally to smooth out the tahini. When mixture is simmering and smooth, sprinkle the brown rice flour over the top, about a tablespoon at a time, and stir in. Continue to add the rice flour, stirring until sauce becomes thickened. Season with freshly ground black pepper to taste. Serve at once.
Mashed Potatoes
- Peel potatoes and cut into quarters. Cook potatoes in a pot with water to cover and simmer over low heat until tender, usually 20-25 minutes. Test them with a fork for doneness. Drain immediately, then mash while still hot.
- In a bowl, mash potatoes with a hand-held electric beater, a potato ricer, or use an electric mixer fitted with paddle attachment. Gradually adding the non-dairy milk. Continue to beat until smooth and creamy. Stir in salt and pepper. Serve at once.
- Variations on basic mashed potatoes: For garlic mashed potatoes, cook 2-3 cloves of garlic with the potatoes.
- For roasted garlic mashed potatoes, cut the top off 1 head of garlic, drizzle 1 tablespoon vegetable broth over cut portion, wrap in parchment paper, then tightly wrap in aluminum foil. Bake at 400 degrees for about 45 minutes. Cool. Remove from wrapping, invert over bowl, and squeeze garlic out of the cloves. Add to potatoes while mashing.
- For colorful mashed potatoes, add cooked vegetables to the potatoes while mashing. Try carrots, sweet potatoes, turnips, kale, spinach, broccoli, or celery root.
- For herbed mashed potatoes, add fresh chopped herbs to potatoes after they are mashed. Try parsley, dill, chives, cilantro, basil, or another of your favorites.
Recipe Note
The gravy may be made ahead and refrigerated. It will thicken slightly more when refrigerated. To reheat, place in a saucepan, add a small amount of water, whisk to combine, and then heat slowly, stirring occasionally, until hot.
Potato Tips: Don’t buy soft, cracked, bruised, discolored, green, or decayed potatoes. Cook in skin to preserve nutrients. Save the cooking water for moistening potatoes and making gravy.
