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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 CheeseNut-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. GFSF
- Potato Quinoa Patties(GF SF)
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5 from 20 votes
Fluffy Mashed Potatoes with Vegan Gravy - 1 Pot Mushroom Free
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.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side
Cuisine: Vegan
Keyword: best vegan gravy, mushroom free vegan gravy, vegan gravy recipe
Servings: 6
Calories: 272kcal
Author: Vegan Richa
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Ingredients
- 1 (5 to 6) Recipe Vegan Mashed Potatoes
Gravy:
- 1 tbsp olive oil
- 1/2 (0.5) medium onion chopped
- 4 tbsp flour all purpose, or use 3.5 tbsp rice flour for gluten-free
- 2 tsp vegan worchestershire sauce or use soy sauce
- 1/2 tsp (0.5 tsp) prepared mustard or 1/4 tsp ground mustard + 1/2 tsp vinegar
- 1/2 tsp (0.5 tsp) onion Powder
- 1/2 tsp (0.5 tsp) garlic Powder
- 1/4 tsp (0.25 tsp) Black Pepper or white pepper
- generous dash of fresh or dried thyme and sage
- 1 cup (244 ml) non dairy milk
- 1 1/4 cup (312.5 ml) water
- 1/2 tsp (0.5 tsp) or more salt
- 2 Tbsp (2 Tbsp) nutritional yeast
- pinch nutmeg or cinnamon
Instructions
Make the Mashed Potatoes. Add fresh herbs of choice and set aside.
Gravy: Heat oil in a skillet over medium heat. Add onion and cook until golden. Add the flour and mix in and toast for 2 to 3 minutes.
Add the sauces and spices and mix in. Add the milk and water and salt and bring to a boil. Keep whisking. It will take 4 to 6 minutes to thicken. Add nutritional yeast, nutmeg. Taste and adjust flavor. Add some soy sauce for additional saltyness. Add some poultry seasoning for additional flavor if you have some. Add more water if too thick. Serve over mashed potatoes or biscuits.
Video
Notes
To make this without Worcestershire/soy, use 1 tsp chickpea miso.
To make this without nutritional yeast, use 1 tsp miso.
To make with mushrooms, add 6 to 8 oz mushrooms with onion and cook to golden.
For variation: use 10 cloves of roasted garlic in the mashed potatoes.
Nutrition is 1 of 6 serves, includes my vegan mashed potatoes
Nutrition
Nutrition Facts
Fluffy Mashed Potatoes with Vegan Gravy - 1 Pot Mushroom Free
Amount Per Serving
Calories 272Calories from Fat 113
% Daily Value*
Fat 12.5g19%
Saturated Fat 6.5g41%
Sodium 527mg23%
Potassium 937mg27%
Carbohydrates 30.5g10%
Fiber 6g25%
Protein 8g16%
Vitamin C 22.1mg27%
Calcium 117mg12%
Iron 7.6mg42%
* Percent Daily Values are based on a 2000 calorie diet.
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« Easy Vegan Mashed Potatoes Recipe- Instant Pot or Saucepan
Vegan Lentil Shepherd’s Pie – Mushroom Lentil Shepherdless Pie »
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Reader Interactions
Comments
Dawn Hanna
Excellent GF and vegan gravy, a firm favorite in our home. Thanks and thanks so much for all the wonderful recipes.Reply
Vegan Richa Support
Thank you!
Reply
Lauren
This is so good. I do a use a NO chicken chicken based stock (which is vegan) for it which to me makes all the difference to it. I also felt like it was missing something else for my teast ao I also add a little bit of oregano to it aswell.Reply
Lauren
I will also use this recipe to make a vegan pot pie since it’s so good. Whenever I have made this with mashed potatoes I all I want I more mashed potatoes and this gravy. I don’t even need the main dish.Reply
Vegan Richa Support
I’m glad you enjoy the dish!
Reply
Blair
I’ve made this gravy the past two thanksgivings and am prepping it now again for this year. This gravy is amazing!!!! Everyone non vegans alike love it!! I tripled the recipe for everything except used two chopped onions and veggie broth instead of water and I blended it all at the end to be smooth. My husband drinks it with a spoon! Thank you!Reply
Vegan Richa Support
Wonderful! I’m so glad to hear.
Reply
Jessica
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.
Reply
Richa
I am so sorry you didn’t like it. You can add in some mushroom powder or use a different combination of herbs
Reply
Jayne
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!Reply
Richa
Yay
Reply
Sandra
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.
SandraReply
Richa
Oh no. that much tapioca starch is going to thicken too much.
Reply
Julie
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.Reply
Richa
Not more than 4 days
Reply
Becky
Can this be made in advance? If so how long does it keep for if put in the fridge or freezer?
Reply
Vegan Richa Support
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
Reply
Shane Kelley
excellent – no more feeling left out at christmas and thanksgiving and easter 🙂Reply
Judith
Just made this, along with the meatloaf. Gravy is delicious on my mashed potatoes. Thanks so very much!! Had a delicious dinner!!Reply
Vegan Richa Support
Yay!! that’s great news. thank you for popping by & for the aweseome rating
Reply
Marianne
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!Reply
Vegan Richa Support
Good to know – thanks. Yumm!
Reply
Leah
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!!! 🤤Reply
Richa
yay!
Reply
Jena
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!Reply
Richa
awesome!!
Reply
Christine
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.Reply
Richa
Awesome! sounds perfect!
Reply
Maritte
Great recipe!!! Thank you! Do you think it could be frozen?
Reply
Richa
Yes. The gravy will thicken considerably, so you will have to reheat with additional liquid and whisk until smooth
Reply
Denise
Can you make it day before and store in fridge?
Reply
Richa
yes, it will thicken, so add some non dairy milk to thin out when reheating
Reply
Heather Mukherjee
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! 😉Reply
Richa
thats awesome!!
Reply
Sarah
Absolutely delicious! Thank you so much!
Reply
Ashley
Hi! Can you add mushrooms to this recipe? I’m obsessed with mushrooms hahaReply
Richa
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.
Reply
Sue
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.Reply
Richa
awesome! It goes on many things really well 🙂
Reply
Julie
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.
Reply
Richa
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.
Reply
Katherine D Emerson
Just copy the parts that you want into Notepad or Word and print that. No need to print the entire web page.
Reply
Amie
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!Reply
Richa
awesome! Thanks!
Reply
Cassie Autumn Tran
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!
Reply
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