Parsnips are bomb, and you’re totally missing out.

They have amazing flavor and once steamed, mash up beautifully!

Also, did you know gravy doesn’t have to be meat-based?

This vegan miso gravy is creamy and flavorful, maybe just the thing you need for your vegan Turkey Day.

Or on any day!

Eaten together these mashed parsnips and miso gravy scream comfort food yum.

Gluten-free, dairy-free, vegan, vegetarian and delicious! 

Download this recipe

5 from 1 reviews
Mashed Parsnips with Vegan Miso Gravy
Prep time
Cook time
Total time
Serves: 4
  • 6 Parsnip (stems removed, peeled, roughly chopped)
  • ¼ cup Unsweetened Almond Milk
  • 2 cups Water
  • 1 tbsp Miso Paste
  • ¼ cup Oat Flour
  • ¼ tsp Garlic Powder
  • ½ tsp Sea Salt
  • 1 tsp Tapioca Flour
  1. Set parsnips 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.
  2. 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.
  3. 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.
  4. Divide mashed parsnip and pour desired amount of gravy overtop. Enjoy!
Prep Hacks Make ahead and store 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 instead.

No Oat Flour: Use all-purpose flour instead.

No Tapioca Flour: Use arrowroot or cornstarch instead.

Foods that Heal: The fiber in parsnips help to relieve and prevent constipation, as well as improve overall digestion.


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