A staple dish in most American celebrations, mashed potatoes and gravy is the kind of dish that brings warmth and comfort to even the coldest of evenings. What I love most about this dish is that you can serve mashed potatoes and gravy, and no one will know that it is vegan. You can just show up, put in on the table, and the whole family will enjoy. People disagree about the perfect way to make mashed potatoes, but for me the best mashed potatoes have plenty of salt, pepper and butter.

Prep Time: 7 minutes
Cook Time: 30 minutes
Yield: 6 servings

Ingredients

For the Potatoes

2 pounds Yukon gold potatoes
1/2 stick vegan butter, plus more for serving
Almond milk, to taste
Salt and pepper

For the Mushroom Gravy

1 tablespoon olive oil
1 cup yellow onion, diced
3 large cloves of garlic, minced
3/4 cup cremini, button, or baby bella mushrooms, stems removed and thinly sliced
2 – 3 tablespoons chickpea flour
2 cups vegetable stock, divided
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 tablespoons nutritional yeast
2 sprigs of fresh thyme

Instructions

For the Potatoes

  1. Place a large saucepan over high heat, add water, and heavily salt. Peel and dice potatoes into 1-inch pieces. Add potatoes to water and bring to a boil. Once boiling, reduce to a simmer, and cook until fork tender, approximately 20 – 30 minutes. Drain water and transfer potatoes back to pot.
  2. Add vegan butter and almond milk to potatoes and mash with a potato masher or mixer until fluffy. Season with salt and pepper.

For the Mushroom Gravy

  1. Place a large skillet over medium-high heat and add onion and garlic. Sauté until translucent and aromatic. Add mushrooms and sauté until brown. Add chickpea flour and stir to coat.
  2. Pour in 1 cup stock, salt, and pepper and stir well. Bring to a boil. Once boiling, reduce heat to medium-low and cover. Continue cooking for 10 minutes, stirring a few times to scrape along the bottom and sides.
  3. After 10 minutes, mixture should have reduced by half, with some broth still remaining.
  4. Add remaining broth, nutritional yeast and sprigs of thyme and stir.
  5. Bring gravy back to a boil. Once boiling, reduce heat to low and cover. Cook for 15 – 20 minutes until thickened. Check on it a few times during cooking, scraping the sides and bottom. If you want your gravy a bit thicker, cook longer or slowly whisk in a tablespoon of flour.
  6. Remove from heat and remove the sticks from the thyme. Transfer into a container suitable for blending. Use an immersion blender, and carefully blend to a smooth consistency. Alternatively, you can leave unblended or blend with a food processor or regular blender.
  7. Serve over warm mashed potatoes.

For another great vegan recipe, come check out Mushroom, Artichoke, and Red Pepper Paella!


Looking for even more vegan recipes, come join the Clean Slate Cleanse! Or download the Clean Slate Cleanse Cookbook and Workbook!