I am so excited to share this recipe with you guys.
This was my go-to meal when I was in high school because my cafeteria’s version was bomb. I always dipped the chicken tenders right into the mashed potatoes and gravy and ooooommmmggggg, heaven.
It’s the ultimate comfort food. Fried chicken, buttery mashed potatoes, thick gravy, and some corn in the mix (gotta get your veggies in, u kno). Today was the perfect day to make this veganized comfort dish, because a cold front came in last night and it went from 75 degrees to 45 degrees overnight. Hallelujah.
I know you don’t care to hear much more, so uh, here’s the recipe.
- 1 bag vegan crispy “chicken” tenders (I used Gardein, sold at Target & most health food stores)
- 6 medium russet potatoes
- 2 T vegan butter (I used Earth Balance “Buttery Spread”)
- 2-1/4 cup unsweetened almond milk (separated into 1/4 cup and 2 cups)
- 1 can yellow whole kernel corn
- 1 recipe vegan white gravy
- salt to taste
- pepper to taste
- 1 T nutritional yeast flakes
- 1/4 cup whole wheat flour
- rubbed dry sage to taste
- Preheat your oven to the temperature instructed on your bag of “chicken” tenders. Bake as directed on packaging.
- Peel your potatoes and dice them into medium to large sized chunks. Place in a large pot with water and boil under tender & soft.
- While your potatoes are boiling, prepare the vegan white gravy. Mix the whole wheat flour and nutritional yeast together, and add to a medium skillet or saucepan. Add 2 cups of almond milk, whisking as you pour to distribute all ingredients evenly. Add the rubbed sage & pepper to taste. I used 3/4 tsp of each.
- When potatoes are tender (you can slice a fork through easily), drain them & place them back into the large pot. Mash the potatoes until they are all the same consistency. Add the vegan butter, unsweetened almond milk, whole kernel corn, salt, and pepper, and stir together until butter has melted and is distributed evenly.
- Serve immediately (while nice & hot) and store any leftovers in the fridge.
- Light a fall candle, put on some fall jams, pour a glass of wine and DEVOUR.