Preparation

Step 1 out of 10

For the Smashed Potatoes, preheat oven to 450°F.

Step 2 out of 10

Cover potatoes with 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).

Step 3 out of 10

Drain potatoes.

Step 4 out of 10

Line a baking sheet with parchment paper. Smash each potato with a large pancake flipper so each potato is about 1/2-inch thick. Brush both sides with olive oil and sprinkle with a generous amount of salt. Bake for 20 minutes or until potatoes are crisp and golden. Top each potato with 1/2 tablespoon mushroom gravy, 1/2 teaspoon cranberry sauce, a sprinkle of fresh thyme, and black pepper. Serve immediately.

Step 5 out of 10

Make the Vegan Mushroom Gravy:

Step 6 out of 10

In a medium saucepan, heat oil over medium heat.

Step 7 out of 10

Sauté onion and garlic for one minute before adding the sliced mushrooms. Sauté until vegetables are tender.

Step 8 out of 10

Add flour, and whisk until mushrooms are coated. Stir often and cook for one minute.

Step 9 out of 10

Slowly whisk in the vegetable stock, soy sauce, and miso.

Step 10 out of 10

Bring the gravy to a simmer and cook for three minutes, stirring often. Taste and adjust seasoning.