Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vegan mashed potato bowl. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vegan Mashed Potato Bowl is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Vegan Mashed Potato Bowl is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have vegan mashed potato bowl using 22 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Mashed Potato Bowl:

1. Prepare Crispy Tofu Nuggets
2. Prepare 15 oz extra firm tofu, pressed
3. Make ready 1 cup non dairy milk
4. Take 1 tsp apple cider vinegar
5. Take 3/4 cup all-purpose flour
6. Prepare 1/2 cup corn starch
7. Make ready 1 tsp salt
8. Make ready 2 cups panko bread crumbs
9. Make ready Mashed potatoes
10. Take 2 lbs (about 4 large or 6 small) gold potatoes
11. Prepare 1/4 cup vegan butter
12. Get 1/4 cup non dairy milk
13. Get Salt and pepper to taste
14. Make ready Vegan Gravy
15. Get 2 tbsp vegan butter
16. Get 2 tbsp all-purpose flour
17. Get 1 cup vegetable broth
18. Get 1/2 tsp poultry seasoning
19. Take Salt and pepper to taste
20. Make ready For the bowls
21. Get Corn
22. Make ready Roasted veggies of choice

Instructions to make Vegan Mashed Potato Bowl:

1. Preheat oven to 375. Start the tofu first.
2. Take the pressed tofu and cut the block into cubes. Sprinkle with a few pinches of salt and set aside
3. In a small bowl, combine the nondairy milk and apple cider vinegar. Whisk and set aside.
4. Then in a medium size mixing bowl, combine the flour, corn starch, and salt. Then, whisk the milk and vinegar mixture into the dry ingredients. Whisk until fully combined. In a separate bowl, add the panko.
5. Next dip each tofu cube in the wet batter, then roll in the panko to fully coat. Then place the tofu on a coated baking sheet sprayed with non-stick spray.
6. Spray the tops of the tofu with more non-stick spray and bake for 20-25 minutes, flipping halfway through.
7. While the tofu is baking, make the mashed potatoes. Peel the potatoes, chop into small cubes and add to a pot of water. Turn on high heat and bring the water to a boil. Boil, reducing heat as needed until the potatoes are tender and smash easily. About 15-20 minutes.
8. Once the potatoes are done, drain. Return to the pot and mash. Add the butter, milk, and a few pinches of salt and pepper. Then whip all of it together until creamy. Set aside.
9. Next make the gravy. In a medium size sauce pot melt the butter, then whisk in the flour to make a roux. Then add the veggie broth, whisk to fully dissolve the roux. Make sure there are no lumps.
10. Bring to a simmer, whisking for a few minutes continuously until it thickens. Then mix in the poultry seasoning and a pinch of salt and pepper. Taste and adjust seasoning as needed.
11. Once the gravy is done, scoop mashed potatoes in a bowl, top with crispy tofu, corn, veggies and drizzly gravy over top. Serve immediately!
12. Ready to serve and ENJOY!

So that’s going to wrap this up for this special food vegan mashed potato bowl recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!