VEGAN MASHED POTATOES WITH GOLDEN GRAVY SAUCE

VEGAN MASHED POTATOES WITH GOLDEN GRAVY SAUCE

Vegan Mashed Potatoes With Golden Gravy Sauce is a cosy and satisfying dish made completely dairy- and meat-free. Creamy mashed potatoes meet a rich and savoury mushroom gravy in this comforting classic, offering deep flavour and a smooth texture in every bite. This mashed potato is ideal as a wholesome side or a light main course, which is easy to prepare and fits perfectly into any plant-based diet. This single-serve version is perfect for a solo lunch, dinner or an add-on to a bigger holiday spread. Vegan Mashed Potatoes With Golden Gravy Sauce is made with just a few pantry staples like olive oil, vegetable broth and mushrooms. The umami-rich gravy is thickened with flour and gently seasoned, enhancing the soft and buttery potatoes beneath. Whether served on a weeknight or during festive gatherings, this dish delivers warmth, nutrition and indulgent taste without compromise.

RECIPE CATEGORY

Side

SERVING SIZE

1

CUISINE

American

PREPARATION/TECHNIQUES

Boil, Sauté, Simmer

OCCASION/HOLIDAY

Thanksgiving, Christmas, Winter, Potluck, Fall, Easter

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Wheat / Gluten-Free, Low Fat, Dairy-Free, Quick & Easy

DISH TYPE

Main Course

INGREDIENTS

• 120 grams | 4.23 ounces | ½ cup mashed potatoes
• 60 grams | 2.12 ounces | ¼ cup mushroom gravy
• 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
• 0.5 grams | 0.02 ounces | salt and pepper

FULL NUTRITIONAL INFORMATION

• Calories: 213 kilocalories
• Total Fat: 7.2 grams
• Saturated Fat: 1.1 grams
• Carbohydrates: 32.0 grams
• Fibre: 3.0 grams
• Sugar: 2.0 grams
• Protein: 3.9 grams
• Sodium: 422 milligrams
• Calcium: 27 milligrams
• Iron: 0.8 milligrams
• Potassium: 525 milligrams

PREPARATION

• Make Mashed Potatoes: Boil peeled potatoes until soft (about 10 to 12 minutes). Mash with 1 teaspoon olive oil, a splash of unsweetened plant milk and a pinch of salt and pepper. Set aside.
• Prepare Gravy Base: In a small saucepan, heat ½ teaspoon olive oil. Add finely chopped mushrooms and sauté for 4 to 5 minutes until soft and browned.
• Thicken Gravy: Sprinkle in 1 teaspoon flour (or gluten-free flour). Stir to coat mushrooms evenly. Gradually pour in ¼ cup vegetable broth, whisking constantly to avoid lumps.
• Simmer: Reduce the heat and let the gravy simmer for 3 to 4 minutes until thickened. Add salt and pepper to taste.
• Assemble: Spoon mashed potatoes into a serving dish and pour the hot mushroom gravy over the top. Serve warm.

PREPARATION TIME

5 minutes

COOKING TIME

15 minutes

TIPS

• Creamier Potatoes: Use a potato masher or fork for a rustic mash or a ricer for extra smoothness.
• Add Herbs: Mix chives, parsley or rosemary into mashed potatoes for added freshness.
• Mushroom Variety: Cremini or button mushrooms work well, but shiitake can add depth.
• No Flour Option: Use a cornstarch slurry to avoid flour for thickening the gravy.

VARIATIONS

• Garlic Mashed Potatoes: Add roasted garlic or garlic powder for a flavourful twist.
• Sweet Potato Swap: Use sweet potatoes instead of white for a richer and slightly sweet version.
• Spicy Gravy: Add a pinch of smoked paprika or cayenne pepper for a kick.
• Cheesy Touch: Stir a tablespoon of nutritional yeast into the mashed potatoes for a savoury and cheesy flavour.

PREPPING AND STORAGE

• Refrigerate: Store leftovers in airtight containers for up to 3 days. Reheat on the stove with a splash of plant milk or broth.
• Freezer: Freeze mashed potatoes and gravy separately for up to 1 month. Defrost in the refrigerator and reheat before serving.
• Make-Ahead: Prepare both components up to 24 hours in advance. Keep covered in the refrigerator and reheat gently before serving.