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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.
I’m sorry to say I just didn’t care for the flavor of this gravy. I followed the recipe as written and after trying it I didn’t care for the onion pieces so blended it to make it smooth. That was better, but it still just wasn’t for me.
I am so sorry you didn’t like it. You can add in some mushroom powder or use a different combination of herbs
This gravy is delicious!!! I used Bob’s 1 to 1 gluten free flour and coconut aminos to make it totally gf. Thank you for an incredibly tasting gravy I will definitely make again and again!
Yay
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
Oh no. that much tapioca starch is going to thicken too much.
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.
Not more than 4 days
Can this be made in advance? If so how long does it keep for if put in the fridge or freezer?
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
excellent – no more feeling left out at christmas and thanksgiving and easter 🙂
Just made this, along with the meatloaf. Gravy is delicious on my mashed potatoes. Thanks so very much!! Had a delicious dinner!!
Yay!! that’s great news. thank you for popping by & for the aweseome rating
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!
Good to know – thanks. Yumm!
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!!! 🤤
yay!
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!
awesome!!