Hey pixels!! This week is Thanksgiving! We don’t celebrate Thanksgiving in Spain, but I wanted to try to cook a meat free version of it. I was curious about how this kind of recipes are, so this year I’ve made my own menu! I hope you like it, my happy pixels!
Today, as a starter, I’m introducing to you my mashed potatos and my gravy. All vegan, of course. Tomorrow: main course and dessert. So, keep in touch, my happy pixels!! More tasteful recipes are coming…
- 1/2 onion, chopped
- 250g mushrooms, sliced
- 1 cup vegetable broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons cornstarch + 3 tablespoons water
- 1 tablespoon vegan butter
- 5-6 potatos, peeled and halved
- olive oil
- salt, fresh parsley
In a skillet over medium heat, saute the onion for 1′
Add mushrooms, salt, and herbs. Saute for 8-10′
Add broth, bring to a boil, and cook for 10′
In a small bowl, whisk together cornstarch and water. Add to skillet and stir.
Return to a boil, reduce heat to low and simmer 2-3′ until slightly thickened.
Turn off heat and stir in butter until melted. Salt/pepper to taste if needed.
Boil potatos until tender, about 30-40′
Mash them; add the other ingredients and mix until soft and tender.
How do you celebrate Thanksgiving? Are you going to make this recipes? If you do so, you can Instagram a picture!! Use the hashtag #thehappiestpixel.
Note: here is a link to a gravy guide. It’s made by my friend Olivia Rose, from My King Cook.