Mashed Parsnip with Vegan Miso Gravy
Servings 2 servings
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.
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