Vegan Recipe: Mashed Potatoes and Gravy

Mashed Potatoes and Gravy

By Heather McDougall

This gravy takes just minutes to put together. Sometimes my boys eat just a bowl of mashed potatoes and gravy for a snack. For dinner, we serve this dish with sautéed broccolini or green beans. Serves 4 | Ready in 65 minutes

Ingredients for the Creamy Golden Gravy

2 cups vegetable broth
2 tablespoons low-sodium soy sauce or Bragg’s Liquid Aminos
2 tablespoons tahini
¼ cup brown rice flour
freshly ground black pepper

Ingredients for the Garlic Mashed Potatoes

4 large Yukon Gold potatoes
2 cloves garlic
¼ cup unsweetened, unflavored soy milk
Several twists of freshly ground white pepper
Dash of sea salt

To Make the Creamy Golden Gravy


1. Place all ingredients except the pepper in a small saucepan. Stir well to mix. Cook over medium-low heat, stirring occasionally, until smooth and thick.

2. Season with pepper to taste. Serve at once.


This may be made ahead and refrigerated. It will thicken slightly more when refrigerated. To reheat, place in a saucepan, add a small amount of water, whisk to combine, and then heat slowly, stirring occasionally.

To Make the Garlic Mashed Potatoes


1. Peel the potatoes and chop into chunks. Place in a stainless pan with water to cover.

2. Add the whole garlic cloves. Bring to a boil, reduce heat, cover, and cook for 15 minutes, until potatoes are tender. Drain.

3. Mash in the pan, using an immersion blender, electric beaters, or a hand masher, adding the remaining ingredients as necessary to get a smooth consistency and a delicious flavor.

Find this recipe and more in the Forks Over Knives Recipe App.

Comments are closed.