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.
Servings: 6
Calories: 272kcal
Ingredients
Gravy:
- 1 tbsp olive oil
- 1/2 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 prepared mustard or 1/4 tsp ground mustard + 1/2 tsp vinegar
- 1/2 tsp onion Powder
- 1/2 tsp garlic Powder
- 1/4 tsp Black Pepper or white pepper
- generous dash of fresh or dried thyme and sage
- 1 cup non dairy milk
- 1 1/4 cup water
- 1/2 tsp or more salt
- 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
Calories: 272kcal | Carbohydrates: 30.5g | Protein: 8g | Fat: 12.5g | Saturated Fat: 6.5g | Sodium: 527mg | Potassium: 937mg | Fiber: 6g | Vitamin C: 22.1mg | Calcium: 117mg | Iron: 7.6mg