2 boiled medium-large potatoes, Russet or Yukon Gold (from above)
2 boiled large parsnips (from above)
about ¼ - ½ cup warmed chickpea broth (from above)
sea salt and black pepper - to taste
for the mushroom gravy
remaining Mushroom Alfredo Sauce (from above, ⅓ of the total)
remaining cooked mushrooms and onions (from above, ⅓ of the total after sauce)
about ¼ cup chickpea broth (from above)
salt and black pepper - if needed, to taste
parsley - for serving
Instructions
to make the potato-parsnip mash
Warm a generous glug of olive oil on a medium pot over medium heat. Add the garlic and stir around for about 30 seconds, until fragrant. Mash the potatoes and parsnips in the same pot with a masher. Add the broth and more olive oil to taste, and continue mashing to a desired consistency, incorporating the garlic and oil from the bottom of the pot and warming the mash over medium heat. You can make the mash smooth or a bit chunky, however you prefer. Add salt and pepper to taste. Serve right away.
to make the mushroom gravy
In a small saucepan, combine the Mushroom Alfredo, cooked mushrooms and onions, and just enough of the chickpea broth to achieve a gravy consistency. Warm the gravy over medium heat. Taste for salt and pepper and adjust if needed. Serve the gravy right away, on top of the potato-parsnip mash, garnished with parsley.
Notes
Any leftover broth can be frozen for future use.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-meal-plan-mini-mushrooms-pasta-alfredo-minestrone-gravy/