My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


For the latest details be sure to check my book page!  


Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


Entries in mushrooms (13)


Easy Vegan Gravy and Mashed Potatoes

Happy Halloween!

Now let’s talk about Thanksgiving.

Today I give you mashed potatoes + easy vegan gravy.

Easy Vegan Gravy + Mashed Potatoes | #thanksgiving #vegan

I figured with all the treats flying around the interwebs [and in real life] you probably needed something savory to round out the sugar coma you’ve been riding all week.

Can we talk about Halloween for a minute, though?

Because I’m kind of the worst at it. I mean, I love fall and pumpkins and orange everything and cooler temperatures and gourds on my dining room table and candy and kids in adorable costumes waddling down the street and so on.

But me + Halloween? I fail.

Here are the reasons why.

  1. I’m basically the worst at coming up with costume ideas. So bad in fact that I just don’t dress up. I can’t remember the last time I dressed up. And the last time I dressed up was probably a terrible attempt. Wait. Yep. It was! I believe it involved a Mardi Gras mask and a feather boa.
  2. Chris is the 2nd worst at dressing up for Halloween. This makes it much harder to get motivated to try.
  3. Our dogs go insane during trick or treating hours. I asked Chris what he wants to do Friday night and he said, “turn the lights off and go in the basement with the dogs.” We are really FUN!

Easy Vegan Gravy + Mashed Potatoes | #thanksgiving #vegan

Glad I could share my deep, dark Halloween secrets with you.

Easy Vegan Gravy + Mashed Potatoes | #thanksgiving #vegan

Now let’s get to the good stuff.


This gravy loving girl has been gravyless for way too long. I’ve thought about making it the past few years but never actually executed.

So this year I finally decided to stop being ridiculous and just make some freaking gravy. And now I have 2 jars filled with gravy in my fridge and pounds of mashed potatoes.

Do you know how filling mashed potatoes and gravy are? Hellooo, dinner.

Easy Vegan Gravy + Mashed Potatoes | #thanksgiving #vegan

I am 210% happy with how the gravy turned out. The mushrooms and herbs are the absolute key to the crazy amazing flavor of this gravy. The onion and garlic help, too, but the mushrooms create an incredibly rich and savory flavor while the herbs help brighten it up just a bit. You can fully blend the gravy until it’s creamy or leave it with a bit of texture.

Easy Vegan Gravy + Mashed Potatoes | #thanksgiving #vegan

You’ll just have to trust me on how good it tastes because it’s not the most photogenic thing ever.

Easy Vegan Gravy + Mashed Potatoes | #thanksgiving #vegan

Print this!

recipe adapted from: vegan gravy, Choosing Raw

Easy Vegan Gravy gluten-free, vegan // yields appx. 2 cups

  • 2 tablespoons extra virgin olive oil
  • 3/4 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 1/2 tablespoons gluten-free tamari
  • 1/4 cup gluten-free oat flour, or 3 tablespoons arrowroot starch
  • 8oz baby portabella mushrooms, chopped
  • 2 cups low-sodium vegetable broth
  • 2 1/2 tablespoons nutritional yeast
  • pepper to taste

Heat oil over medium in a medium pot. Once hot, add the onion and cook for 6-8 minutes until softened and translucent. Stir frequently. Add the garlic, rosemary, and thyme and stir for about 30 seconds until fragrant.

Add the tamari then stir in the oat flour. Stir until a paste forms and let cook for about 1 minute. Add a few splashes of the broth and the mushrooms. Let cook for 2-3 minutes then pour in the rest of the broth, nutritional yeast, and pepper. Whisk until well combined.

Bring to a boil [uncovered] stirring occasionally. Once boiling, reduce heat to simmer for about 5 minutes. Carefully pour into a blender and blend [starting on low] for 10-30 seconds, depending on the desired consistency. [Or use an immersion blender in the pot.] Place back in the pot and simmer for 12-18 minutes until the gravy thickens, stirring every few minutes. Add more pepper or a splash of tamari if desired.

Remove from the heat for about 5-8 minutes to further thicken. Stir before serving. For smooth gravy, pour into a blender and blend until fully smooth.

Olive Oil Mashed Potatoes gluten-free, vegan // yields appx. 6 servings

  • 3lbs [about 6 large] red potatoes, skin on
  • 1/4 cup + 2 teaspoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 1-2 cups unsweetened almond or soy milk
  • salt + pepper to taste

Scrub potatoes [peel if desired] and cut each into about 6-8 pieces. Place in a large pot and fill with water just over the tops of the potatoes. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to low boil and cook until potatoes are tender, about 18-23 minutes. Drain water. Set pot aside.

Heat a small pan over medium-low heat with 2 teaspoons of oil. Once hot place the garlic in the pan stirring constantly until just starting to brown, 2-3 minutes. Keep the heat low to avoid burning. Scrape contents into the pot of potatoes.

Add 1/4 cup oil to the pot along with 3/4 cup milk and start mashing. Add more milk and keep mashing until desired consistency is reached. Salt and pepper to taste. If topping with gravy avoid heavily salting the potatoes as the gravy is quite salty.

If potatoes cool down too much while mashing return to the burner over low heat and stir until hot. Add a bit more milk if needed.



-If you don’t like the texture of mushroom simply blend the gravy until smooth. The mushrooms add an amazing savory flavor, so I don’t recommend skipping them.

-If using fresh rosemary use 1 tablespoon chopped. If using fresh thyme use 1 1/2 teaspoons chopped.

-To make kale mashed potatoes: Remove stems from about 6-7 medium kale leaves. Chop the kale. Add a bit of oil to a medium-sized pan and heat over medium. Add the kale to the pan and stir until just starting to wilt, 2-4 minutes. Remove from the heat. Once potatoes are fully mashed incorporate kale into them.

-If you’d like a heartier flavor, feel free to mash with half milk and half low-sodium vegetable broth.

-If you want a nice bite to your potatoes and don’t require that they’re vegan, mash in 4-6oz herb goat cheese.

Easy Vegan Gravy + Mashed Potatoes | #thanksgiving #vegan

Potato gravy coma. Face plant.

Happy Friday!



The Ultimate Veggie Sandwich

Welcome to the veggie sandwich that is going to change your life.

Bold statement. So true.

The Ultimate Veggie Sandwich | #vegan #glutenfree

This sandwich was inspired by one I ate a few weeks ago while in Truckee, CA. It was from the cutest ever natural foods store—New Mood Natural Foods—that also had an outstanding sandwich shop tucked inside. We ate their twice in 2 1/2 days and everyone raved. I actually scored two sandwiches since gluten-free bread is so small. This equaled about 1 1/2 normal sandwiches, of which I ate the entire thing both times. There was no stopping me.

The Ultimate Veggie Sandwich | #vegan #glutenfree

There are a few key components to this sandwich that you are not allowed to skip. If you skip them I will hunt you down and tell you to make it again! Yes, this sandwich has rules.


  • toast your bread, just slightly
  • p e s t o – seriously do.not.skip.
  • balsamic glaze – you want the thick stuff – make your own or buy it
  • grilled vegetables – and stack them high! okay, roasting works too
  • do not use a super hearty bread – this thing is already a mess, so use something on the softer side
  • it’s not right unless it’s dripping everywhere and you have to use 5 napkins
  • slather it on – now is not the time to go all light on the pesto + balsamic

But despite the rules, you really have a lot of leeway with this sandwich—of your dreams.

How so? Glad you asked.

  1. It can be eaten hot or cold. You can grill the veggies, let them cool to room temp, and then chill them before stacking on your sandwich.
  2. You can use your favorite pesto. My current pesto obsession is from last week. I’ve made it three times since and have used it every single day. It’s also vegan! You will not miss the parmesan one bit. Promise. Chris used it in our breakfast yesterday and I about died.
  3. You have leeway with the vegetables. I recommend a mix of what you see below but you could do double zucchini if eggplant isn’t your thing. You can also add things like sun-dried or oven-roasted tomatoes. The peppers are good, but not mandatory. The portabella and zucchini are pretty important, but you could probably get away with one or the other.
  4. You can make this for 1 person or 10! If you’re making it for a crowd keep your oven at about 200* and keep piling the grilled veggies onto a large baking sheet. Your veggies will stay warm until you’re all done with the grill.

The Ultimate Veggie Sandwich | #vegan #glutenfree

If you don’t make a complete mess while eating this sandwich you’ve done something terribly wrong.

The Ultimate Veggie Sandwich | #vegan #glutenfree

Let’s dig in.

The Ultimate Veggie Sandwich | #vegan #glutenfree

Print this!

The Ultimate Veggie Sandwich gluten-free, vegan // yields 2 sandwiches

  • 2 small zucchini
  • 1 small eggplant
  • 1 large portabella
  • 1 bell pepper
  • 1/4 – 1/3 cup pesto
  • 2 tablespoons balsamic glaze/reduction
  • 4 slices of bread
  • salt + pepper
  • 2-3 tablespoons oil, I used high-heat avocado oil

Trim ends from zucchini and eggplant. Cut each zucchini in half [not end to end] and slice into 1/4-inch thick slabs. Slice eggplant into 1/4-inch thick rounds. Place on a large cutting board or baking sheet in a single layer. Generously sprinkle each slice with salt and let sit for 15-20 minutes.

While waiting, preheat your grill to 375-400* F [med/med-high]. Place a kitchen towel over the veggies and press down firmly to soak up the moisture. Place zucchini and eggplant in a large bowl and swirl in enough oil to lightly coat. Toss to distribute. Lightly oil the portabella and the pepper and sprinkle with salt and pepper.

Place vegetables on the grill in a single layer. Turn the pepper every 3-4 minutes for about 4 turns. Let other veggies cook about 4-6 minutes per side, turning twice. Once grilled to your liking place on a tray and bring inside. Lightly grill your bread for about 1 minute per side. Slice the pepper [letting liquid drain] and the portabella.

To assemble: Spread pesto on all 4 faces of the bread. Layer the vegetables, add a few pinches of salt and pepper, and add a bit of the balsamic as you layer. Top with remaining balsamic and bread. Serve immediately.


notes: The vegetables salting step can be skipped, however, it helps bring out a lot of the moisture in the zucchini and eggplant which helps tremendously with the texture. You can roast the vegetables in your oven at 400* F. They will probably take about 8-12 minutes per side [the hot grill grates cook the vegetables faster].

To make a balsamic reduction: Place 2 cups of balsamic vinegar in a small pot over medium heat. Bring to a boil, stirring occasionally. Reduce heat to simmer, stirring occasionally, until the liquid reduces by half (or more, if thicker consistency is desired), about 10 to 15 minutes. Remove from heat and cool. Keep in an airtight jar in the fridge for up to two weeks. Or, buy this. We’ve been using it for years on our salads and love it.

The Ultimate Veggie Sandwich | #vegan #glutenfree

Happy Monday!