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Mashed Parsnip & Vegan Miso Gravy

Mashed Parsnip with Vegan Miso Gravy

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



  • 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.


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"]


Serving: 1g | Calories: 213kcal | Carbohydrates: 47g | Protein: 5g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 539mg | Potassium: 885mg | Fiber: 10g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 28.1mg | Calcium: 120mg | Iron: 2.5mg