Mashed Potatoes, Greens & Mushroom Gravy
1 onion, sliced into crescents
2 garlic cloves, finely chopped
10 button mushrooms, thinly sliced
1 bunch of kale, roughly chopped
1 head of broccoli, broken into florets,
3 large potatoes
3 cups of vegetable stock
1 tbsp of miso paste
2 tbsp of wholemeal flour
1 tbsp of soy sauce
¼ cup of soya milk
salt to taste
Place the potatoes into a pot, cover them with water, bring them to the boil and cook until tender.
Heat a pan over a high heat. Add the onion and garlic. Add a little stock to the pan and saute the onions until soft and the water has evaporated. Add the mushrooms, and saute until soft. Add one cup of stock and stir to deglaze the pan. Add the remaining stock, the miso and stir. Add the wholemeal flour and stir well.
Stir constantly until the gravy boils and thickens. Once boiling, reduce the heat and simmer for a minute or two. Add the soy sauce and stir. Reduce the heat and simmer for a couple of minutes.
When the potatoes are soft remove from the heat. Place the greens and broccoli into a large bowl and carefully pour the boiling liquid over them. Set the greens aside for a minute or two.
Mash the potatoes with a potato masher. Add a quarter of a cup of soya milk and stir with a wooden spoon. Add salt to taste.
Strain the boiling water from the greens and then serve.
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