Tonia Carrier does it again with this creative and inventive twist on the KFC mashed potato bowl. She totally veganizes it and makes sure it’s still filled with incredible taste and crunch! check this out…
Tonia is a hairstylist and indie filmmaker from Michigan who has been doing vegan activism since 2018. She is grateful to represent the Midwest on the JaneUnchained News Network. And we love having her! Tonia has a YouTube channel called Your Vegan Friend Tonia that you should definitely check out. It is fresh and fun and filled with lots of delicious recipes, and other great videos about veganism and the vegan lifestyle. From recipes to interviews, and visits to animal sanctuaries, you can find it all on Tonia’s YouTube channel.
Here is how Tonia made this delicious bowl:
The base-Mashed potatoes, Tonia put potatoes and water in the instant pot for a longer time than usual so they would be nice and soft. Add a little almond or other plant-based milk, about 2t minced garlic and a little Better Than Bullion in the vegan vegetable flavor. Mash!
Top with drained and heated canned corn!
For the “vegan-chicken” she made up an 8oz bag of Butler’s Soy Curls. Heat about 3/4c-1c water. Add soy curls and stir to make sure they’re all wet. I added about 1T Trader Joe’s Vegan chicken soup seasoning, about 1t Mrs. Dash, and about 1t onion powder. Continue to cook soy curls until they “dry out” enough. *if you’d rather use a pre-made vegan “chicken” tender, nugget, or sandwich substitute go ahead and do that! Your call!
For the gravy, Tonia put about 2T Better Than Bullion in water to boil. She mixed flour and water in a bowl to avoid lumps. Wisk the flour mix into the gravy until it’s the right consistency. Tonia also added a drained jar of mushrooms.
She served with a can of green beans and topped with a little Daiya cheddar cheese but that is totally optional as it is wonderful without. Easy! I hope you try this one! It is delicious!