Vegan Mashed Potatoes and Gravy
Here is the best vegan mashed potatoes and gravy recipe. I love making this gravy when it starts to get cold outside. It’s such a comforting side for meals. It pairs so nicely with fresh herbs and a substitute meat like beyond meat sausages.
This recipe creates 4-6 servings (depending on how hungry y’all are) with lots of leftover gravy. The great thing about mashed potatoes and gravy is that they are great as leftovers too. It’s easily versatile to add into any plant-based dish.
What makes this dish so great!
- It is gluten-free and dairy-free
- This recipe is very filling and delicious
- It is very easy to make
- There are only a few ingredients in it
I will begin to tell you how to make this recipe and all of the ingredients you need to make it, but also make sure to scroll all the way down to the bottom for an easier read. You can also print out and save the recipe card down below. Pin it for your records as well if you are on pinterest!
Ingredients for Vegan Mashed Potatoes and Gravy Recipe
- Medium/Large Potatoes (I used russet potatoes, but feel free to use any type of potatoes as you’d like.)
- Vegan Butter
- Garlic Powder
- Salt
- Olive Oil
- Baby Bella Mushrooms
- Onion
- Vegetable Broth
- Corn Starch, Arrowroot or Tapioca Flour (your choice, but the best consistency with be with cornstarch)
- Soy Sauce or Liquid Aminos
- Fresh Parsley
- Salt + Pepper
How to make this recipe
In a medium sized pot or sauce pan, add in olive oil and chopped onion chunks until fragrant and translucent on medium-high heat
Then add in the washed and cut baby bella mushrooms. Allow mushrooms and onions to cook on medium heat for 10 minutes until water begins to come out of the mushrooms. Stir occasionally.
Boil a large pot of salted water. Cut the potatoes into large chunks while you wait for the water to boil. Boil the potatoes until soft enough to pierce. It should take about 15-20 minutes. Test it with a fork to see if they are soft.
Once mushrooms and onions are cooked and water begins to come out, add in 3 cups of the vegetable broth and soy sauce. Set aside 1 cup of the vegetable broth in a bowl and whisk with 4 Tablespoons of cornstarch (or thickener of your choice.) Then add it into the pot and allow to cook for 10-15 minutes on medium heat.
Stir occasionally as mixture should begin to thicken up. Once gravy mixture has cooked together and thicken up. You can add salt and pepper to taste. Once it is at a flavor that you desire, turn off heat and allow it to cool for a few minutes. When it has cooled down, add the gravy mixture into a high powered blender such as a Vitamix Blender which you can purchase on
The Plant Based Palette Online Shop
-
Vitamix Blender$288.00
The gravy should be done. Once the mashed potatoes are soft from boiling. Drain it completely from the water. Use a masher, large spoon or fork to mash the potatoes. Add in the vegan butter and mix it in as it melts. Once it is a mash consistency that you like, add in garlic powder and salt.
Serve the mashed potatoes and pour the gravy on top then garnish it with fresh chopped parsley. Enjoy!
Vegan Mashed Potatoes and Gravy
Ingredients
For the mashed potatoes
- 3 potatoes
- 4 Tbsp vegan butter
- 2 tsp garlic powder
- salt to taste
For the vegan gravy
- 2 Tbsp olive oil
- 8 oz baby bella mushrooms
- 1 sweet onion
- 4 cups vegetable broth
- 4 Tbsp corn starch
- 1 Tbsp soy sauce
- salt + pepper to taste
- fresh parsley for garnish
Instructions
For the Mashed Potatoes
- Boil a large pot of salted water. Cut the potatoes into large chunks while you wait for the water to boil. Boil the potatoes until soft enough to pierce. It should take about 15-20 minutes. Test it with a fork to see if they are soft.
- Once the mashed potatoes are soft from boiling. Drain it completely from the water. Use a masher, large spoon or fork to mash the potatoes. Add in the vegan butter and mix it in as it melts. Once it is a mash consistency that you like, add in garlic powder and salt.
For the Vegan Gravy
- In a medium sized pot or sauce pan, add in olive oil and chopped onion chunks until fragrant and translucent on medium-high heat
- Then add in the washed and cut baby bella mushrooms. Allow mushrooms and onions to cook on medium heat for 10 minutes until water begins to come out of the mushrooms. Stir occasionally.
- Once mushrooms and onions are cooked and water begins to come out, add in 3 cups of the vegetable broth and soy sauce. Set aside 1 cup of the vegetable broth in a bowl and whisk with 4 Tablespoons of cornstarch (or thickener of your choice.) Then add it into the pot and allow to cook for 10-15 minutes on medium heat.
- Stir occasionally as mixture should begin to thicken up. Once gravy mixture has cooked together and thicken up. You can add salt and pepper to taste. Once it is at a flavor that you desire, turn off heat and allow it to cool for a few minutes. When it has cooled down, add the gravy mixture into a high powered blender such as a Vitamix Blender which you can purchase on The Plant Based Palette Online Shop
- Serve the mashed potatoes and pour the gravy on top then garnish it with fresh chopped parsley. Enjoy!
