Mashed Potato Bowls with Mushroom Gravy

Instructions

1. Put the potatoes in a large pot of cold salted water, bring to a boil and cook for 10 minutes. Add the carrots and cook for 10 minutes more, until both are tender. Add the peas for the final minute, then drain everything in a colander.
2. While the potatoes cook, heat the oil in a large skillet over medium-high heat. Cook the mushrooms for 8 minutes without stirring too much, until deeply browned. Add the onion and cook for 4 minutes.
3. Stir in the garlic and tomato paste for 1 minute. Sprinkle over the flour and stir for 1 minute until no dry flour remains.
4. Gradually pour in the stock, stirring constantly. Add the soy sauce, thyme and pepper and simmer for 8 to 10 minutes until the gravy is thick and glossy.
5. Pick the carrots and peas out of the colander and set them aside. Return the potatoes to the hot pot for 1 minute to steam dry, then mash them with the vegan butter, warm soy milk, salt and pepper until smooth.
6. Spoon the mash into four bowls, top with the carrots and peas and pour over the gravy.

Tips

• Return the drained potatoes to the hot pot for a minute. Steaming off extra moisture makes the mash fluffier and lets it absorb more butter.
• Add a splash of red wine or balsamic vinegar to the gravy for depth. For a gluten-free gravy, replace the flour with cornstarch and the soy sauce with tamari.