Garlicky Mashed Potatoes

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Posted By: MD
Posted In:  Vegetables
Page Views:  1263 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  2-4.

Additional information: Note: this marinade lends itself to endless
variation- sometimes I add toasted sesame oil for a more delicate flavor or increase the vegan red wine for a "meatier" flavor.

Now, lets make the stroganoff:

Bake marinated tofu cubes in a 350F oven for 10-15 minutes (I cook a little longer if I want a more hearty texture, less for a more delicate texture).

In the meantime:

Heat 2 TBS olive oil and liquid aminos in a deep frying pan until just sizzling. Add chopped onion and reduce heat. Cook onions on low heat until well caramelized (this should take about 15 minutes). Take care not to rush this process as the onions will get too crisp and loose their smoky, sweet flavor.

Increase heat to medium/low and add 2-4 more TBS olive oil, yeast, pinch thyme and the sliced mushrooms. Saute the mushrooms until any liquid they have released is almost evaporated. Add 1/2 C vermouth and reduce for 5 minutes. Add baked tofu, Sour Supreme and pepper to taste. heat an additional 5 minutes.

Serve over brown rice and enjoy the fruits of your labor.


  • 1 lg head garlic, horizontally split in half
  • 1 ts oil
  • russett potatoes
  • 2 tb non-hydrogenated vegan margarine
  • potato cooking water
  • salt to taste
  • pepper to taste


Preheat oven 350. Drizzle garlic with oil. Cover tightly with foil and bake 30-40. Let cool until easy to handle (can be done a day before). Squeeze out garlic.

Cover potatoes with water (peeled and chopped--however many potatoes you'd like) and bring to a boil. Cook 20-30 mins until fork tender. Drain, reserving water. Mash potatoes with margerine and garlic, adding enough potato water back in to bring it to desired consistency. Add salt and pepper to taste.

I always use 5 pounds to potatoes, and double the garlic. I also add chives just before serving. It's great if you add a sweet potato or two into the potatoes--adds a nice color!

I use the leftover gravy (made from seasoned thickened veg stock), plus leftoever potato water, the peels from the potatoes and the skins from the garlic as the base for my next pot of soup stock.

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