Mashed Parsnip with Vegan Miso Gravy

Mashed Parsnip & Vegan Miso Gravy
Mashed Parsnip with Vegan Miso Gravy.  Don't forget to offer a few dinner options for your vegan guests!  This is just as important as making sure there's something for those who are #glutenfree #dairyfree so that no one feels excluded at the holiday dinner table.

Knowing how it is to feel left out and awkward at a dinner party or gathering with not a single gluten-free option to choose from, I’m more mindful these days to consider it’s also likely that at least a few of my guests will prefer vegan options.  Mashed Parsnip with Vegan Miso Gravy is an easy side dish you can offer along with a protein-rich main course such as Roasted Carrots with Lentils and Tahini.

This dish can be whipped up in no time and is very good whether you’re vegan or not!

Mashed Parsnip & Vegan Miso Gravy

Mashed Parsnip with Vegan Miso Gravy

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Course: #vegan, Dinner, EasySideDishRecipes, Lunch, Side Dish
Cuisine: American
Keyword: miso, parsnip
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 servings
Calories: 213kcal

Ingredients

Instructions

  • Set parsnips in a steamer over boiling water and cover.  Steam for about 8 minutes or until tender.  Drain and transfer to a bowl.  Add almond milk and mash with a fork until smooth and combined.  Set aside.
  • Set a saucepan over medium-high heat.  Add water, miso paste, oat flour, garlic powder, and salt.  Whisk to combine and remove any lumps.
  • Bring to a simmer and add tapioca flour while continuing to whisk.  Let simmer for at least 5 to 10 minutes, then remove from heat.  The gravy will thicken as it cools.
  • Divide mashed parsnips and pour the desired amount of gravy over top.

Notes

Recipe Notes/Suggestions
Serve with:  Rotisserie Chicken, Ginger Beef Stir Fry, Herbed Pork Roast, Roasted Carrots with Lentils & Tahini
Leftovers:  Refrigerate in an airtight container (with or without gravy) up to 3 days, or freeze the mashed parsnip and gravy in separate containers.
No Parsnip:  Use cauliflower, celery root, squash or potatoes instead.
No Tapioca Flour:  Use arrowroot instead.

[click_to_tweet tweet="Don't forget to offer options for our #vegan #vegetarian friends! Try Mashed Parsnip with Miso Vegan Gravy with Roasted Carrots with Lentils & Tahini @thyroidnurse @autoimmunern #holisticthyroidcare" quote="Just as is the case for those who are gluten-free for health reasons, It's also important to consider our vegan & vegetarian guests by making sure there's at least one main dish and side they can enjoy at the dinner table." theme="style3"]
Tried this recipe?Mention @HolisticThyroidCare or tag #HolisticThyroidCare!

 

Nutrition Facts
Mashed Parsnip with Vegan Miso Gravy
Amount Per Serving (1 g)
Calories 213 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 539mg23%
Potassium 885mg25%
Carbohydrates 47g16%
Fiber 10g42%
Sugar 12g13%
Protein 5g10%
Vitamin A 50IU1%
Vitamin C 28.1mg34%
Calcium 120mg12%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.