Vegan Mushroom Gravy & Mashed Potatoes Recipe

Creamy, fluffy mashed potatoes smothered in a rich, savory mushroom gravy — this comforting Vegan Mushroom Gravy Bowl is pure cozy food!

This dish is hearty, satisfying, and comes together in about 30 minutes. It’s the ultimate plant-based comfort meal — perfect for weeknights, holidays, or whenever you need a big hug in a bowl.

Why You’ll Love This Vegan Mushroom Gravy Bowl

Rich, umami-packed gravy with meaty mushrooms
Creamy mashed potatoes (no dairy needed!)
One-pan gravy + quick mash = minimal cleanup
Naturally vegan, gluten-free adaptable, and oil-free option
Customizable with extra veggies or herbs

Vegan Mushroom Gravy & Mashed Potatoes Recipe

(Serves 4)

Mashed Potatoes:

2 lbs (900g) Yukon gold or russet potatoes, peeled and cubed
½ cup (120ml) unsweetened plant milk (oat or soy for creaminess)
3 tbsp vegan butter or olive oil
2–3 garlic cloves, minced (optional)
Salt & black pepper to taste

Mushroom Gravy:

1 tbsp olive oil or vegan butter
1 medium onion, diced
4–5 garlic cloves, minced
12 oz (340g) mushrooms (cremini, shiitake, or mix), sliced
2 tbsp soy sauce or tamari
1 tsp dried thyme or fresh rosemary
2 tbsp cornstarch or arrowroot powder + 3 tbsp water (slurry)
2 cups (480ml) vegetable broth
Salt & black pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Make the mashed potatoes: Boil potatoes in salted water until fork-tender (15–20 minutes). Drain, then mash with plant milk, vegan butter, garlic (if using), salt, and pepper until smooth and creamy. Cover and keep warm.
Make the gravy: Heat oil in a large skillet over medium heat. Add onion and cook 4–5 minutes until softened. Stir in garlic and mushrooms; cook 6–8 minutes until mushrooms are golden and have released their liquid.
Season & thicken: Add soy sauce and thyme. Pour in vegetable broth and bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes until the gravy thickens. Season with salt and pepper.
Assemble: Spoon mashed potatoes into bowls (red ones look especially beautiful!). Generously ladle mushroom gravy over the top. Garnish with fresh parsley and extra black pepper.

Storage: Keeps in the fridge for 4 days. Reheat gently on the stove with a splash of broth or plant milk. The gravy and potatoes store well separately too.