Ingredients

Mashed Potatoes:

• 2 lbs potatoes, peeled and cubed
• 1/2 cup non-dairy milk (e.g., almond, oat)
• 2 tbsp olive oil or vegan butter
• 2 tbsp tahini
• Salt and pepper, to taste
• 2 cloves garlic, minced (optional, for added flavor)

Tahini Gravy:

• 1/4 cup Tal’s Classic Fresh Lemon Tahini 
• 1 cup vegetable broth
• 2 tbsp soy sauce or tamari
• 1 tbsp nutritional yeast (optional)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste

Methods

Make the Mashed Potatoes:

• Boil the potatoes in salted water until tender, about 15–20 minutes.
• Drain and return to the pot. Add the non-dairy milk, olive oil or vegan butter, tahini, and garlic (if using).
• Mash until smooth, then season with salt and pepper to taste.
  
  

Prepare the Tahini Gravy:

• In a small saucepan, whisk together Tal’s Classic Fresh Lemon Tahini and vegetable broth until smooth.
• Add soy sauce, nutritional yeast, garlic powder, and onion powder.
• Simmer for 5–7 minutes, stirring until thickened. Adjust with salt and pepper.

1. Serve:

• Spoon the mashed potatoes onto a plate and generously pour the tahini gravy over the top. Enjoy!