I found this recipe in the massively thick book “Vegan Planet” by Robin Robertson. It is a fine example of simple vegan cooking. A lot of non-vegans think cooking vegan if difficult, with hard to find ingredients. Not so. Many non-vegan dishes can be slightly altered to make them cruelty free. In this case, skip the butter and use olive oil or dairy free margarine. Skip the animal milk, and substitute with rice, oat, soy or a nut milk. Too easy.
You can also use carrots and turnips in this recipe, if you are not keen on parsnips. The amounts given for the margarine/oil and non-dairy milk is only a guide. Adjust to taste and texture you wish to achieve.
What you will need:
1.5 kg potatoes, peeled and cut into chunks
1 small sweet potato, peeled and cut into chunks
2 small parsnips, peeled and sliced
2 garlic cloves, crushed (optional)
1 tbsp dairy free margarine such as Nuttelex or 2 tbsp olive oil
½ cup dairy free milk (I use rice milk)
Place potato and sweet potato in a large pot of water, to cover. Add parsnips and garlic and bring to boil over medium to high heat. Cook until tender – approx. 30 minutes.
Drain and return to pot. Add margarine/oil and non-dairy milk. Mash until smooth. Seasons with salt and pepper and serve hot.