Cooking Class: Mashed Potatoes and Gravy with Tamuno Imbu

Thursday, October 15, 2020
5:30pm - 6:30pm

Comfort food, anyone? As you reach for that sweater, consider putting a hearty plate of mashed potatoes and mushroom gravy on the menu…all 100% plant-based, of course. Join CAA’s Tamuno Imbu online as he teaches how to make this full-flavored classic.

Most gravy recipes call for meat as a base for the flavor, but with this dish from the Vegan Huggs food blog, a special preparation of mushrooms does the heavy lifting. These creamy mashed potatoes with savory mushroom gravy can be served as a side dish or stand alone as a full meal. However you serve it, this dish will fulfill your tastebuds and those fall-weather cravings.

Tamuno adds, “I particularly love this dish because it can be stored for lunches or leftovers and it can be re-purposed the next day with some steamed veggies. “

Class fee is $5 or FREE for students or those who are unemployed. The class will take place via Zoom and login instructions will be provided after registration.

If you’d like to cook along in real time during the class, you’ll need these ingredients:

Mushroom Gravy

  • 2 tablespoons vegan butter or olive oil
  • 1/2 medium onion , diced
  • 2 garlic cloves , minced
  • 8 oz mushrooms , diced4 tablespoons all-purpose flour
  • 3 cups vegetable broth (low sodium)
  • 3/4 teaspoon Himalayan salt, more to taste
  • Fresh ground pepper, to taste
  • 3/4 teaspoon vegan Worcestershire sauce (sub soy sauce)

Mashed Potatoes

  • 2.5 lbs Yukon Gold Potatoes , cleaned w/ skins left on. (if potatoes are large, cut in half)
  • 4 tablespoons Vegan butter
  • 1 teaspoon Himalayan salt , more to taste (+2 teaspoons for boiling water)
  • Fresh ground pepper , to taste
  • 1/4 – 1 cup soy milk , unsweetened (or any plant-based milk)

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