Vegan Mushroom Gravy & Mashed Potatoes Recipe
🌱 Vegan Mushroom Gravy & Mashed Potatoes 🥔🍄
This Vegan Mushroom Gravy & Mashed Potatoes recipe is cozy comfort in a bowl. Creamy dairy-free mash gets topped with a rich brown gravy loaded with sautéed mushrooms and onions. It’s the kind of plate that feels like Sunday dinner — no butter, no cream, no meat drippings.
I love how the gravy soaks into the potatoes while the mushrooms stay meaty and savory. Make it as a side for holidays, or let it be the whole meal. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Bowl 💚
- 🌱 Completely dairy-free
- 🥔 Extra-creamy mashed potatoes
- 🍄 Savory mushroom gravy
- 🧅 Sweet sautéed onions
- 🍽️ Holiday-worthy or weeknight-easy
- 🔥 Deep, rich flavor without meat
The Secret to Rich Vegan Gravy
Brown the mushrooms hard before adding liquid. That’s where the flavor comes from. A splash of soy sauce and a little flour give you that classic gravy body. For the potatoes, mash them while they’re hot and add warm plant milk so they stay fluffy instead of gluey.
Frequently Asked Questions ❓
What potatoes work best? 🥔
Yukon Golds make the creamiest mash. Russets also work if you want a fluffier texture.
Can I make the gravy ahead? 🕒
Yes. Refrigerate for up to 3 days. Reheat gently and add a splash of broth if it thickens too much.
How do I keep mashed potatoes creamy? 🥛
Don’t overmix, and use warm plant milk plus vegan butter. Cold liquid makes them stiff.
🌱 Vegan Mushroom Gravy & Mashed Potatoes
Ingredients 🛒
For the Mashed Potatoes
- 2 lb (900 g) Yukon Gold potatoes, peeled and chopped
- 3 tablespoons vegan butter
- ½ cup unsweetened plant milk, warmed
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Mushroom Gravy
- 2 tablespoons olive oil or vegan butter
- 1 small onion, diced
- 12 oz (340 g) mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- ½ teaspoon thyme
- ½ teaspoon black pepper
- Salt, to taste
- Fresh parsley, for garnish
Instructions 👩🍳
- Boil the potatoes in salted water for 12–15 minutes, until tender. Drain well.
- Mash with vegan butter, warm plant milk, salt, and pepper until creamy. Cover and keep warm.
- Heat the oil in a skillet. Cook the onion for 3 minutes, then add the mushrooms. Cook 8–10 minutes, until browned.
- Stir in the garlic and cook 30 seconds. Sprinkle in the flour and cook 1 minute.
- Slowly add the broth, stirring until the gravy thickens. Add soy sauce, thyme, pepper, and salt.
- Simmer 3–5 minutes. Spoon the mushroom gravy over the mashed potatoes and finish with parsley.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 280 |
| Protein | 6g |
| Net carbohydrates | 36g |
| Total carbohydrates | 40g |
| Fiber | 4g |
| Total fat | 11g |
| Sodium | 720mg |
Estimates based on mashed potatoes, mushrooms, and vegetable gravy. Exact numbers may vary by broth and plant milk brand.
Notes & Tips 💡
- Don’t crowd the mushrooms or they will steam instead of brown.
- A splash of red wine or balsamic makes the gravy extra deep.
- If the gravy is too thick, add more broth. If it’s thin, simmer a few extra minutes.
- This is excellent with roasted vegetables or vegan meatloaf on the side.
This Vegan Mushroom Gravy & Mashed Potatoes recipe is creamy, savory, and full of comfort. A bowl that always feels like home. 🥔🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
Comments
No comments yet. Be the first!