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Simple Vegan Gravy Recipe – 1 Pot Mushroom Free

November 14, 2017 By Richa 33 Comments

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Fluffy Mashed Potatoes with Vegan Gravy – 1 Pot gravy- Mushroom Free. Can be Nut-free, soy-free. Serve over mashed potatoes, biscuits, thanksgiving loaf and more. Vegan Recipe. 

Best Vegan Gravy - 1 Pot - Mushroom Free Vegan Gravy with Fluffy Mashed Potatoes. Can be Nut-free, soy-free. Serve over mashed potatoes, biscuits, thanksgiving loaf and more. #Vegan #Recipe #veganricha | VeganRicha.com

There often are hundreds of versions of some popular dishes on the web. Sometimes I make elaborate versions of the simple ones or make some with my own twists. But then it is the holiday season and everyone needs a simple gravy recipe to serve over them fluffy tatoes. This is one of the ways I like my gravy. You can add mushrooms with the onions to the gravy for a mushroom variation. Use fresh herbs if possible for amazing flavor. 

I cook my potatoes and garlic together in the Instant pot. Mash and whip, add some coconut milk and herbs of choice. Done! Potatoes can also be cooked in a saucepan. See post for options. 

The gravy needs just 1 pot and comes together quickly. Change up the flavors to taste and pour over anything and everything!  Time to make some comfort food.



Fluffy Mashed Potatoes with Vegan Gravy - 1 Pot - Mushroom Free. Can be Nut-free, soy-free. Serve over mashed potatoes, biscuits, thanksgiving loaf and more. #Vegan #Recipe #veganricha | VeganRicha.com Fluffy Mashed Potatoes with Vegan Gravy - 1 Pot - Mushroom Free. Can be Nut-free, soy-free. Serve over mashed potatoes, biscuits, thanksgiving loaf and more. #Vegan #Recipe #veganricha | VeganRicha.com

Fluffy Vegan Mashed Potatoes with Vegan Gravy - 1 Pot Gravy - Mushroom Free. Can be Nut-free, soy-free. Serve over mashed potatoes, biscuits, thanksgiving loaf and more. #Vegan #Recipe #veganricha | VeganRicha.com

More Holiday Sides 

  • Black pepper Mac and Cheese Nut-free, SF, can be GF
  • Crispy Breaded Tofu Strips with Butternut Squash Pilaf
  • Masala Mac and Cheese, SF can be GF
  • Quinoa shells in Jalapeno garlic sauce (GF SF)
  • Pumpkin Sage Pasta with Pumpkin Cream Sauce and crispy Sage. SF, easily GF
  • Over-Stuffed Mushrooms with herbed Chickpeas, veggies, cashews. Pictured above. SF Easily GF. 
  • Chickpea Stuffed Poblano Peppers with roasted red pepper sauce. GF SF
  • Lentil Stuffed Sweet Potatoes. GF SF
  • Potato Quinoa Patties (GF SF)

Fluffy Mashed Potatoes with Vegan Gravy - 1 Pot - Mushroom Free. Can be Nut-free, soy-free. Serve over mashed potatoes, biscuits, thanksgiving loaf and more. #Vegan #Recipe #veganricha | VeganRicha.com

Fluffy Mashed Potatoes with Vegan Gravy - 1 Pot - Mushroom Free. Can be Nut-free, soy-free. Serve over mashed potatoes, biscuits, thanksgiving loaf and more. #Vegan #Recipe #veganricha | VeganRicha.com
Print Recipe
5 from 9 votes

Fluffy Mashed Potatoes with Vegan Gravy - 1 Pot Mushroom Free

Fluffy Mashed Potatoes with Vegan Gravy - 1 Pot gravy- Mushroom Free. Can be Nut-free, soy-free. Serve over mashed potatoes, biscuits, thanksgiving loaf and more. Vegan Recipe. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side
Cuisine: Vegan
Keyword: best vegan gravy, mushroom free vegan gravy, vegan gravy recipe
Servings: 6
Calories: 272kcal
Author: Vegan Richa

Ingredients

  • 1 (5 to 6 ) Recipe Vegan Mashed Potatoes

Gravy:

  • 1 tbsp olive oil
  • 1/2 (0.5 ) medium onion chopped
  • 4 tbsp flour all purpose, or use 3.5 tbsp rice flour for gluten-free
  • 2 tsp vegan worchestershire sauce or use soy sauce
  • 1/2 tsp (0.5 tsp) prepared mustard or 1/4 tsp ground mustard + 1/2 tsp vinegar
  • 1/2  tsp  (0.5 tsp ) onion Powder
  • 1/2  tsp  (0.5 tsp ) garlic Powder
  • 1/4  tsp  (0.25 tsp ) Black Pepper or white pepper
  • generous dash of fresh or dried thyme and sage
  • 1 cup (244 ml) non dairy milk
  • 1 1/4 cup (312.5 ml) water
  • 1/2 tsp (0.5 tsp) or more salt
  • 2  Tbsp  (2 Tbsp ) nutritional yeast
  • pinch nutmeg or cinnamon

Instructions

  • Make the Mashed Potatoes. Add fresh herbs of choice and set aside. 
  • Gravy: Heat oil in a skillet over medium heat. Add onion and cook until golden. Add the flour and mix in and toast for 2 to 3 minutes.
  • Add the sauces and spices and mix in. Add the milk and water and salt and bring to a boil. Keep whisking. It will take 4 to 6 minutes to thicken. Add nutritional yeast, nutmeg. Taste and adjust flavor. Add some soy sauce for additional saltyness. Add some poultry seasoning for additional flavor if you have some. Add more water if too thick. Serve over mashed potatoes or biscuits.

Video

Notes

To make this without Worcestershire/soy, use 1 tsp chickpea miso.
To make this without nutritional yeast, use 1 tsp miso.
To make with mushrooms, add 6 to 8 oz mushrooms with onion and cook to golden.
For variation: use 10 cloves of roasted garlic in the mashed potatoes. 
 
Nutrition is 1 of 6 serves, includes my vegan mashed potatoes
 
 

Nutrition

Nutrition Facts
Fluffy Mashed Potatoes with Vegan Gravy - 1 Pot Mushroom Free
Amount Per Serving
Calories 272 Calories from Fat 113
% Daily Value*
Fat 12.5g19%
Saturated Fat 6.5g41%
Sodium 527mg23%
Potassium 937mg27%
Carbohydrates 30.5g10%
Fiber 6g25%
Protein 8g16%
Vitamin C 22.1mg27%
Calcium 117mg12%
Iron 7.6mg42%
* Percent Daily Values are based on a 2000 calorie diet.

Simple Vegan Gravy over mashed potatoes in white plate

Filed Under: gluten free, holiday, side Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Easy Vegan Mashed Potatoes Recipe- Instant Pot or Saucepan
Vegan Lentil Shepherd’s Pie – Mushroom Lentil Shepherdless Pie »

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  1. Cassie Autumn Tran says

    November 14, 2017 at 5:58 pm

    This gravy looks wonderful! I used to eat them with my mashed potatoes and bread rolls all the time prior to making healthier choices and going vegan. I still would love to try this vegan gravy, of course! Maybe I’ll do so with mashed sweet potato or baked potatoes!

    Reply
  2. Amie says

    November 15, 2017 at 2:32 pm

    5 stars
    I love your recipes! I always find inspiration in your “Indian Kitchen” cookbook – since many of the recipes include a tempering, I can pull out a couple small portions for my kids before I add the full flavour for the grown-ups. And everyone’s happy!

    Reply
    • Richa says

      November 15, 2017 at 3:03 pm

      awesome! Thanks!

      Reply
  3. Julie says

    November 16, 2017 at 9:52 am

    Love your recipes and use them often! One suggestion: a 1-page recipe (when printed) would be preferred if possible. Keep up the good work! Thanks.

    Reply
    • Richa says

      November 17, 2017 at 11:22 am

      Thank you! I think the font will get too small to read. Let me check if I can have the option of not printing the nutrition chart which usually goes to the next page.

      Reply
  4. Sue says

    November 18, 2017 at 7:46 pm

    5 stars
    Richa,, I made this last night to go with leftover seitan. It is delicious!! We are neither a mashed potato nor a gravy family but I think we might just need to try the two together.
    Super easy and delicious. Thanks for another winner.

    Reply
    • Richa says

      November 18, 2017 at 11:08 pm

      awesome! It goes on many things really well 🙂

      Reply
  5. Ashley says

    November 20, 2017 at 5:47 pm

    5 stars
    Hi! Can you add mushrooms to this recipe? I’m obsessed with mushrooms haha

    Reply
    • Richa says

      November 20, 2017 at 6:15 pm

      yes totally, add chopped/sliced mushrooms with the onions. 6 to 8 oz and cook them down until golden and not overly moist then proceed with the recipe.

      Reply
  6. Sarah says

    November 23, 2017 at 6:16 am

    Absolutely delicious! Thank you so much!

    Reply
  7. Heather Mukherjee says

    November 23, 2017 at 2:53 pm

    5 stars
    Richa, I made your awesome gravy for my Thanksgiving meal, with just a few changes… I loved it, and this will be my new go-to recipe for gravy! I used raw minced garlic and celery instead of the powders; vegetable broth instead of water; and omitted the nutmeg (I didn’t have any)… The milk I used was homemade from cashews. What a delicious recipe!!! Several of my omnivorous family members said this gravy was better than the turkey gravy! That’s a very high complement from my southern family! 😉

    Reply
    • Richa says

      November 23, 2017 at 6:24 pm

      thats awesome!!

      Reply
  8. Denise says

    December 20, 2017 at 1:05 pm

    Can you make it day before and store in fridge?

    Reply
    • Richa says

      December 20, 2017 at 3:55 pm

      yes, it will thicken, so add some non dairy milk to thin out when reheating

      Reply
  9. Maritte says

    April 29, 2018 at 7:34 am

    Great recipe!!! Thank you! Do you think it could be frozen?

    Reply
    • Richa says

      April 29, 2018 at 10:54 am

      Yes. The gravy will thicken considerably, so you will have to reheat with additional liquid and whisk until smooth

      Reply
  10. Christine says

    May 27, 2018 at 7:35 pm

    5 stars
    Absolutely delicious. I like a silky smooth gravy and put it all into the blender and then thinned a little more. I could have just eaten the gravy. If I add mushrooms I sauté them separately and add to the blitzed gravy. This gravy is perfect with lentil meatballs as well.

    Reply
    • Richa says

      May 27, 2018 at 8:18 pm

      Awesome! sounds perfect!

      Reply
  11. Jena says

    August 8, 2018 at 7:20 pm

    This gravy was AMAZING! Hit the spot tonight on my mashed potatoes along side Dreena’s No-Fu Love loaf (lentil loaf) and green beans with carmelized onion and almonds. I have another vegan country type gravy that has been a staple in my kitchen for years and I will be saying “goodbye” to it as of today!!! You never cease to AMAZE my taste buds, thank you!
    Note* my 13 year old daughter has texture issues, so I let the gravy cool, threw it in the blender until smooth and reheated! So delicious!

    Reply
    • Richa says

      August 8, 2018 at 10:32 pm

      awesome!!

      Reply
  12. Leah says

    November 28, 2019 at 10:05 am

    5 stars
    I just made this for Thanksgiving dinner and I have to come back here and RAVE about this recipe!! I’ve tried a number of vegan gravy’s and been disappointed every time. This is MAGICAL! MAKE IT RIGHT NOW!!! 🤤

    Reply
    • Richa says

      November 28, 2019 at 10:31 am

      yay!

      Reply
  13. Marianne says

    April 29, 2020 at 2:13 pm

    5 stars
    I made this gravy with coconut aminos instead of worchestershire. I used rice flour so it would be gluten free. I used vegetable Broth instead of water. And I skipped the nutritional yeast as I don’t eat it. It was delicious!!! Thank you so much!

    Reply
    • Vegan Richa Support says

      April 29, 2020 at 3:00 pm

      Good to know – thanks. Yumm!

      Reply
  14. Judith says

    July 2, 2020 at 1:43 pm

    5 stars
    Just made this, along with the meatloaf. Gravy is delicious on my mashed potatoes. Thanks so very much!! Had a delicious dinner!!

    Reply
    • Vegan Richa Support says

      July 2, 2020 at 6:04 pm

      Yay!! that’s great news. thank you for popping by & for the aweseome rating

      Reply
  15. Shane Kelley says

    November 16, 2020 at 8:22 pm

    5 stars
    excellent – no more feeling left out at christmas and thanksgiving and easter 🙂

    Reply
  16. Becky says

    November 22, 2020 at 4:57 pm

    Can this be made in advance? If so how long does it keep for if put in the fridge or freezer?

    Reply
    • Vegan Richa Support says

      November 24, 2020 at 1:44 pm

      sure for the fridge yes, it will thicken, so add some non dairy milk to thin out when reheating. can make 2-3 days ahead of time or for freezer: The gravy will thicken considerably, so you will have to reheat with additional liquid and whisk until smooth

      Reply
  17. Julie says

    November 24, 2020 at 11:12 am

    5 stars
    We love this recipe for the holidays. I usually make it the day before and reheat it. I’m just wondering how long it will stay good in the frig if I want to make it earlier. It usually doesn’t last but a day or two past the holiday and that’s even with doubling the recipe. Getting ready to make it again for Thanksgiving.

    Reply
    • Richa says

      November 24, 2020 at 11:51 am

      Not more than 4 days

      Reply
  18. Sandra says

    December 4, 2020 at 2:15 pm

    I botched this gravy something awful by using tapioca starch instead of white flour. It was a sticky and gummy mess with no amount of liquid to thin it out. The flavor however was AMAZING. I’ll make this again and use the flour you recommended and I know it will be great as all of your recipes are.

    Thanks.
    Sandra

    Reply
    • Richa says

      December 4, 2020 at 10:35 pm

      Oh no. that much tapioca starch is going to thicken too much.

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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