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.
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.
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
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
Nutrition
Cassie Autumn Tran says
November 14, 2017 at 5:58 pmThis 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!
Amie says
November 15, 2017 at 2:32 pmI 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!
Richa says
November 15, 2017 at 3:03 pmawesome! Thanks!
Julie says
November 16, 2017 at 9:52 amLove 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.
Richa says
November 17, 2017 at 11:22 amThank 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.
Sue says
November 18, 2017 at 7:46 pmRicha,, 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.
Richa says
November 18, 2017 at 11:08 pmawesome! It goes on many things really well 🙂
Ashley says
November 20, 2017 at 5:47 pmHi! Can you add mushrooms to this recipe? I’m obsessed with mushrooms haha
Richa says
November 20, 2017 at 6:15 pmyes 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.
Sarah says
November 23, 2017 at 6:16 amAbsolutely delicious! Thank you so much!
Heather Mukherjee says
November 23, 2017 at 2:53 pmRicha, 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! 😉
Richa says
November 23, 2017 at 6:24 pmthats awesome!!
Denise says
December 20, 2017 at 1:05 pmCan you make it day before and store in fridge?
Richa says
December 20, 2017 at 3:55 pmyes, it will thicken, so add some non dairy milk to thin out when reheating
Maritte says
April 29, 2018 at 7:34 amGreat recipe!!! Thank you! Do you think it could be frozen?
Richa says
April 29, 2018 at 10:54 amYes. The gravy will thicken considerably, so you will have to reheat with additional liquid and whisk until smooth
Christine says
May 27, 2018 at 7:35 pmAbsolutely 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.
Richa says
May 27, 2018 at 8:18 pmAwesome! sounds perfect!
Jena says
August 8, 2018 at 7:20 pmThis 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!
Richa says
August 8, 2018 at 10:32 pmawesome!!
Leah says
November 28, 2019 at 10:05 amI 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!!! 🤤
Richa says
November 28, 2019 at 10:31 amyay!
Marianne says
April 29, 2020 at 2:13 pmI 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!
Vegan Richa Support says
April 29, 2020 at 3:00 pmGood to know – thanks. Yumm!
Judith says
July 2, 2020 at 1:43 pmJust made this, along with the meatloaf. Gravy is delicious on my mashed potatoes. Thanks so very much!! Had a delicious dinner!!
Vegan Richa Support says
July 2, 2020 at 6:04 pmYay!! that’s great news. thank you for popping by & for the aweseome rating