1: Boil red potatoes until soft, then mash with vegan butter, non-dairy milk, salt, black pepper, garlic powder, garlic & herb seasoning, and dried parsley.
2: For fried mushrooms, slice portobello caps in half and heat avocado oil in a pan.
3: Prepare dry batter by mixing whole wheat flour, vegan panko bread crumbs, and seasonings (season all, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper).
4: For wet batter, mix whole wheat flour and seasonings with spring water until smooth.
5: Dip mushroom halves in wet batter, then coat with dry batter before frying in hot oil until golden brown.
6: For gravy, whisk together flour and vegetable stock until smooth, then cook on low heat until thickened, adjusting with more broth or flour as needed.
7: Season gravy with umami mushroom seasoning, salt, black pepper, and optional coco aminos.
