Vegan Mashed Yukon Gold Potatoes

• 3 lbs Yukon gold potatoes, peeled and quartered
• 3/4 cup non-dairy milk (more as needed)
• 3 tablespoons vegan butter
• salt and freshly ground pepper, to taste

Creamy Chickpeas & Mushrooms

• 2 teaspoons olive oil (or a few tablespoons vegetable broth)
• 1/4 cup chopped shallots (about 2 large or 3 medium shallots)
• 2 cloves garlic, minced
• 8 ounces sliced white or baby bella mushrooms (about 2 cups)
• 1 teaspoon Braggs Liquid Aminos, tamari, or soy sauce
• 1 3/4 cups vegetable broth, divided into 1/4 cup and 1 1/2 cups
• 1/2 cup cashew cream*
• 1 tablespoon all-purpose or gluten-free all purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2-3 teaspoons freshly squeezed lemon juice (to taste)
• 1 1/2 cups cooked chickpeas (1 14.5-ounce can, drained and rinsed)
• salt and freshly ground black pepper, to taste
• <em><strong>optional</strong></em>: fresh, chopped herbs and/or vegan parmesan cheese, for topping

1. To make the mashed potatoes, bring a large pot of salted water to a boil. Add the potatoes and boil for 10-12 minutes, or until the potatoes are completely tender. Drain the potatoes and return them to the pot. Use a potato ricer or masher to mash them. Add the non-dairy milk and vegan butter and continue mashing until the potatoes have a consistency that you like, adding more non-dairy milk if needed. Season to taste with salt and pepper and set the potatoes aside.

2. To make the creamy chickpeas & mushrooms, heat the oil or broth in a large, roomy skillet (preferably non-stick) over medium low heat. Add the shallots. Cook for 2 minutes, or until the shallots are clear. Add the garlic and cook for 1 minute more, stirring frequently. Add the mushrooms, 1/4 cup vegetable broth, and the tamari. Cook, stirring often, until the mushrooms have released all of their juices and are completely tender (about 6-8 minutes).

3. Add the remaining broth and cashew cream to the skillet. Stir well. When the liquid is heated through, transfer a ladle of it (about 1/3-1/2 cup) to a small bowl and whisk it together with your flour to create a slurry. When the slurry is smooth and has no visible lumps, pour it back into your skillet and stir everything well. Continue to cook the whole mixture for a minute or two, until the sauce has thickened. Then, stir in the dried thyme and rosemary, lemon, and chickpeas. Taste and add salt and freshly ground pepper as needed.

4. To serve, divide the mashed potatoes onto plates (about 1 heaping cup per person) and top with a generous spoonful of the chickpea and mushroom mixture. Garnish with fresh herbs and/or vegan parmesan cheese, if you like. Enjoy!

As a substitute for cashew cream, you can use unsweetened vegan cashew or almond yogurt or full-fat coconut milk from the can.