Yeshi Smashed Potatoes w/ Mushroom Gravy

We put a twist on this vegetarian gravy.

Tags: Dinner, Original, Side Dish

Prep Time

15 mins

Cook Time

20 mins

Rest Time


Total Time

35 mins




Smashed Potatoes
  • 1 – 1.5lb bag of baby potatoes
  • Olive oil to brush potatoes
  • Salt, to taste
Vegan Mushroom Gravy
  • 1 ½ tbsp canola oil, or olive oil
  • 2 ½ cups of slice white mushrooms (approx. 14 medium)
  • 2 cloves of garlic, minced
  • ⅓ cup chopped white onion
  • 1 ½ tbsp of cornstarch
  • 2 cups of vegetable stock
  • 1 ½ tbsp of Yeshi
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 2 tbsp soy sauce
  • 1 tbsp miso
  • 1/2 cup of dry red wine


Smashed potatoes
  1. Preheat the oven to 450 degrees fahrenheit.
  2. Cover water in a pot.  Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes or until the largest potato feels tender in the center ( when poked with a fork).
  3. Drain Potatoes.
  4. Line the baking sheet with parchment paper . Smash each potato with a large pancake flipper so each potato is about a ½” thick.  Brush with olive oil and sprinkle with salt.  Bake for 20 minutes or until potatoes are crisp and golden.  Top each potato with ½ tablespoon of mushroom gravy ,a sprinkle of fresh thyme and black pepper.  Serve Immediately.
Mushroom Gravy
  1. In a saucepan, heat the oil over medium heat.
  2. Sauté onion and garlic for 1 minute before adding mushroom slices. Sauté until tender.
  3. Add cornstarch and whisk until mushrooms are coated.  Stir often and cook for 1 minute.
  4. Slowly whisk vegetable stock, dry red wine and Yeshi in.  Add the herbs once the liquid is combined.
  5. Bring the gravy to a simmer and cook for 3 minutes, stirring often,  Taste adjust to seasoning.