Vegan Classic Mash

Photograph Credit: GreenAcres Market-Bradley Fair

Vegan Classic Mash by River Lindsay, a GreenAcres Market Cook


For Potatoes

  • 10-15 Potatoes (depending on size), skins on
  • 1 cup Vegenaise
  • 8 oz. Earth Balance Butter
  • 1 tbls. Garlic Powder
  • 2 tbls. Fresh, Garlic, minced
  • 1 tbls. Onion Powder
  • Salt & Pepper to taste


  1. Quarter potatoes and boil till soft.
  2. Mash in mixing bowl with Vegenaise, Earth Balance Butter and seasonings (If you want a creamier consistency, add coconut milk).



For Mushroom Gravy

  • 12 cups Vegetable Stock
  • 3 cups of fresh Mushrooms, sliced thin
  • 1 cup reduced-sodium Soy Sauce
  • 1 Onion, diced
  • 1 cup Celery, chopped fine
  • 1 tbls. Onion Powder
  • Salt & Pepper to taste
  • Thicken with 3 tbls. Cornstarch dissolved in three cups of water (we use distilled water)


  1. Add all ingredients to stock and let cook on med. Heat for 20 minutes.
  2. After 20 minutes, turn up the heat and bring to a rolling boil.
  3. Add cornstarch slurry and whisk into pot.
  4. When thickened, turn heat to low till time to serve.


Posted on WholeFoods Magazine Online, 7/31/2017