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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.
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)
Easy Vegan Gravy
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 3 tablespoons all purpose flour, use rice flour for gluten-free
- 1 tablespoon cornstarch, or more flour for corn-free
- 2 teaspoons vegan worchestershire sauce, or use soy sauce or chickpea miso
- 1/2 teaspoon prepared stone ground mustard, or use 1/4 tsp ground mustard + 1/2 tsp vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, or white pepper
- pinch nutmeg, or cinnamon
- 2 tablespoons nutritional yeast
- generous dash fresh or dried thyme and sage
- 1 cup non dairy milk, such as soy or cashew milk or use stock.
- 1 1/4 cup water, or stock
- 1/2 teaspoon salt, or more, to taste
Instructions
- Heat oil in a skillet over medium heat. Add onion and cook until golden. 4 minutes. Add the flour and cornstarch and mix in and toast for 2 to 3 minutes.
- Add the sauces and spices and mix in. Add the milk and whisk it in. Then add 1/2 cup water and the salt and keep whisking and add more water. Mix and bring to a boil. Keep whisking frequently. It will take 4 to 6 minutes to thicken. Taste and adjust flavor. Add some soy sauce for additional saltiness. Add some poultry seasoning for additional flavor, if you like. Add more water if too thick. Serve over mashed potatoes or biscuits.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Awesome! sounds perfect!
Great recipe!!! Thank you! Do you think it could be frozen?
Yes. The gravy will thicken considerably, so you will have to reheat with additional liquid and whisk until smooth
Can you make it day before and store in fridge?
yes, it will thicken, so add some non dairy milk to thin out when reheating
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! 😉
thats awesome!!
Absolutely delicious! Thank you so much!
Hi! Can you add mushrooms to this recipe? I’m obsessed with mushrooms haha
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.
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.
awesome! It goes on many things really well 🙂
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.
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.
Just copy the parts that you want into Notepad or Word and print that. No need to print the entire web page.
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!
awesome! Thanks!
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!