Are you looking for a delicious and hearty side dish that everyone will love? Look no further than these vegan mashed potatoes and gravy! Whether you’re a vegan or just trying to incorporate more plant-based meals into your diet, this recipe is sure to satisfy your cravings. With 1200 easy-to-follow steps, you’ll be able to create a creamy and flavorful dish that’s perfect for any occasion.
Ingredients
- 4 large potatoes, peeled and chopped
- 1/2 cup unsweetened almond milk
- 2 tablespoons vegan margarine
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup vegetable broth
- 1/4 cup all-purpose flour
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
Instructions
- Bring a large pot of salted water to a boil. Add the chopped potatoes and cook until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the almond milk, vegan margarine, garlic powder, onion powder, salt, and pepper. Mash the potatoes until smooth and creamy.
- In a separate saucepan, heat the vegetable broth over medium-high heat. In a small bowl, whisk together the flour, nutritional yeast, soy sauce, thyme, and sage. Add the mixture to the saucepan and whisk until smooth.
- Reduce heat to medium and cook the gravy, whisking constantly, until thickened, about 5-7 minutes.
- Serve the mashed potatoes and gravy together, garnished with fresh herbs if desired.
Nutritional Information
Serving Size: 1/2 cup mashed potatoes + 1/4 cup gravy
- Calories: 200
- Fat: 6g
- Carbohydrates: 32g
- Protein: 5g
Cooking Time
Total Time: 45 minutes
Equipment
- Large pot
- Colander
- Saucepan
- Whisk
- Bowl
- Masher or fork
Serving Suggestions
These vegan mashed potatoes and gravy are the perfect side dish for any meal! Serve them alongside your favorite vegan protein, roasted vegetables, or a fresh salad. They’re also great for holiday dinners or potlucks.
Variations
Feel free to mix up the flavors in this recipe to suit your taste! You can add fresh herbs like rosemary or thyme to the mashed potatoes, or swap out the almond milk for your favorite plant-based milk. You can also use different spices in the gravy, like paprika or cumin, for a unique twist.
Substitutions
If you don’t have nutritional yeast on hand, you can omit it from the gravy recipe or use a vegan chicken or beef broth powder. You can also use cornstarch instead of flour to thicken the gravy, or swap out the soy sauce for tamari or coconut aminos.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove until heated through.
Tips
- Don’t over-mash the potatoes, as they can become gummy and starchy.
- For a lighter version of this recipe, you can omit the vegan margarine and use more almond milk instead.
- If you don’t have a masher, you can also use a fork or a hand mixer to mash the potatoes.
- Make sure to whisk the gravy constantly to prevent lumps from forming.
Notes
This recipe serves 4 people as a side dish, but can easily be doubled or tripled for larger crowds.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can make the mashed potatoes and gravy up to 2 days in advance and store them separately in the refrigerator. Reheat the mashed potatoes in the microwave or on the stove, and reheat the gravy on the stove over low heat, whisking constantly.
Can I freeze the mashed potatoes and gravy?
We don’t recommend freezing mashed potatoes, as they can become watery and lose their texture. Gravy can be frozen for up to 3 months, but may need to be whisked together again after thawing.
Can I use a different type of potato?
You can use any type of potato you like for this recipe, but keep in mind that the texture and flavor may vary slightly. Yukon Gold or red potatoes are both great options.
Personal Thoughts
I absolutely love these vegan mashed potatoes and gravy! They’re so creamy and flavorful, and the gravy adds the perfect touch of savory goodness. I love serving them alongside some roasted vegetables or a vegan protein for a hearty and satisfying meal. Whether you’re vegan or not, this recipe is sure to become a new favorite in your kitchen!