Though I’ve never actually thrown a Friendsgiving dinner, I’ve gotta say I think the concept is pretty brilliant. I mean, there are so. many. amazing Thanksgiving recipes out there.

But the thing is, in my mind Thanksgiving really calls for traditional, time-honored recipes. Maybe one new dish, but if you experiment with the overall menu too much, you might just risk ruining the whole dinner. And that’s a big noooooooo (said wailing, trailing off), at least for control-freak moi.

Enter Friendsgiving. Here’s maybe where you could first try your hand at Veggieducken or a fancy Pumpkin Cheesecake Cake. Because it’s not called Friends(for)giving for nothing, right?! And who knows, maybe the recipe will be so good it’ll make the cut and earn a coveted spot at your more traditional Thanksgiving table.

These Golden Mashed Potatoes seem like they could be a risky addition to the actual meal, but stick with me kid, because they’re really quite worthy of either one this year. Especially if you serve them aside this brown gravy.

An Indian-spiced side actually teams up remarkably well with the more traditional American-themed Thanksgiving recipes. These mashed potatoes feature oh-so trendy turmeric for that brilliant yellow hue, along with cumin and garlic powder.

The aforementioned gravy is flavored with garlic, ginger, and Garam Masala, an Indian spice blend with cinnamon, cloves, and more. Completely fall-ish. Completely Thanksgiving-ish. Completely delicious, uh, ish, especially together.

If you’re not quite sure of the idea of turmeric mashed potatoes, just think of samosas, those delicious spiced potato stuffed pastries. These mashed potatoes taste kind of like samosa filling! Except with no peas or other veggies.

This is a vegan mashed potato recipe, made creamy with Silk unsweetened soymilk and a drizzle of olive oil for richness. That’s all they need! I added a pat of vegan butter, but they are plenty flavorful without it. It’s a vegan holiday side that should appeal to all at your table – meat-eaters too. For real.

Whichever ‘giving you’re cooking for, these Turmeric Mashed Potatoes might just be your new favorite. They are ours (I’m obsessed, truly). They’re so good with vegan brown gravy or my popular vegetarian gravy recipe. Try them!

The post Golden Turmeric Mashed Potatoes appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Mushroom Chowder Ingredients
• More Hearty Soup & Chowder Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Recently I was checking out at a recipe for potato chowder, and I noticed it started with a roux base (basically butter plus flour, which, when cooked with a liquid, thickens the liquid up). And I found myself thinking, why? I mean, can’t you just puree some of the potatoes, and voila, creamy base? That’s pretty much what I do here and here and the result is pretty delicious if I do say so myself.

But then I kept thinking about it. (Leave it to a food blogger to obsess over roux.) And then I started thinking about creating a vegan clam chowder recipe, and, sure enough, I found that many clam chowder recipes start with roux.

So, I said, fine. I’ll try it! Yes, this recipe starts with 1/4 cup of olive oil. And I know it seems like a crazy amount (for some reason, half a stick of butter doesn’t seem quite as nuts, but the same quantity of olive oil is like WHAT). But trust me, because that olive oil? And then, a few minutes later, the flour? That’s what helps make this soup unbelievably thick, rich, and velvety. Basically now, I’m stuck on roux. I love roux. I’ll never let roux go.

You get the picture.

Mushroom Chowder Ingredients

This rich and creamy mushroom chowder starts with olive oil and ends with plant-based milk. I originally created it as a replication of clam chowder for vegetarians, and while I don’t think it tastes exactly like clam chowder – it is missing a “sea” element – for me, it provides the experience I’ve been missing since I stopped eating seafood. (scroll down for the full recipe)

I. LOVE. this chowder!

Rich, creamy, pure comfort, the perfect foil for a handful (or three) of oyster crackers.

Oh, roux!

More Hearty Soup & Chowder Recipes

• Roasted Winter Vegetable Chowder
• Corn & Potato Chowder
• Tuscan Bean Stew
• Sweet Potato Peanut Stew
• 15 Hearty Vegetarian Stews

Print

Mushroom Chowder

Button mushrooms and oyster mushrooms are the “clams” in this vegan clam chowder recipe. This soup is velvety-thick, hearty, and so full of flavor you’ll never miss the seafood.

Keyword mushroom chowder

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 295kcal

Author Kare

Ingredients

• 1/4 cup olive oil
• 1 medium yellow onion diced [about 2 cups]
• 2 medium carrots peeled and diced [about 1 cup]
• 2 stalks celery diced [about 1 cup]
• 1/2 teaspoon dried thyme or 5-6 fresh thyme stems
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/4 cup all-purpose flour
• 4 cups low-sodium vegetable broth
• 2 cups Yukon Gold potatoes washed and cut into 1/2-inch dice [about 1 pound]
• 6 ounces white button mushrooms chopped [about 2 cups]
• 3 ounces oyster mushrooms chopped [about 1 cup]
• 1 cup unsweetened soy milk or unsweetened almond milk, oat milk, or canned coconut milk
• 2 teaspoons red wine vinegar

Optional garnishes:

• Fresh parsley
• Oyster crackers
• Sliced button mushrooms

Instructions

• Set a large saucepan or medium soup pot over medium heat. Add the olive oil. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add dried thyme (if using fresh, wait until you add the broth to add the fresh thyme), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the flour and cook, stirring constantly, for 3 minutes.
• Slowly drizzle in the vegetable broth, stirring to lift the brown bits. Add the potatoes, mushrooms, and if using fresh thyme, add it now. Bring to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
• Remove soup from heat and remove the lid. Let cool a bit. If you used fresh thyme, remove the stems. Remove 4 cups of soup from the pot (I ladle it into a large 4-cup liquid measuring cup). Pour the 4 cups of soup into the pitcher of a blender (or you can puree it with an immersion blender).
• Return pureed soup to the pot and stir to combine. Add soymilk. Return to a simmer. Stir in red wine vinegar. Taste and add additional salt and pepper if desired.
• Ladle into soup bowls and garnish with parsley, oyster crackers, and/or sliced button mushrooms if desired.

Nutrition

Serving: 1g | Calories: 295kcal | Carbohydrates: 38g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 328mg | Potassium: 878mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5130IU | Vitamin C: 29mg | Calcium: 37mg | Iron: 2mg

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