Mashed Parsnip with Vegan Miso Gravy

  • 8 Ingredients

  • 15 Minutes

  • 2 Servings
Mashed Parsnip with Vegan Miso Gravy
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  • 3 Parsnip (stems removed, peeled, roughly chopped)

  • 2 tbsps Unsweetened Almond Milk

  • 1 cup Water

  • 1 1/2 tsps Miso Paste

  • 2 tbsps Oat Flour

  • 1/8 tsp Garlic Powder

  • 1/4 tsp Sea Salt

  • 1/2 tsp Tapioca Flour


  • Set parsnip in a steamer over boiling water and cover. Steam for about 8 minutes, or until tender. Drain and transfer to a bowl. Add almond milk and mash with a fork until smooth and combined. Set aside.

  • Meanwhile, set a saucepan over medium-high heat. Add water, miso paste, oat flour, garlic powder and salt. Whisk to combine and remove any lumps.

  • Bring to a simmer and add tapioca flour while continuing to whisk. Let simmer for at least 5 to 10 minutes, then remove from heat. The gravy will thicken as it cools.

  • Divide mashed parsnip and pour desired amount of gravy overtop. Enjoy!

Refrigerate in an airtight container (with or without gravy) up to 3 days, or freeze the mashed parsnip and gravy in separate containers.

No Parsnip
Use cauliflower, celery root, squash or potatoes.

No Oat Flour
Use all-purpose flour.

No Tapioca Flour
Use arrowroot or cornstarch instead.