Mashed Potatoes and Gravy (vegan)

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November 17, 2016 by Virginia

You can’t have a Thanksgiving Dinner without mashed potatoes and gravy! So what can you do to vegan-ize this? It’s a lot more simple than you’d think!


Mashed potatoes
  • 3 pounds Yukon Gold potatoes, peeled, and cut into cubes
  • ¾ to 1 cup unsweetened Almond milk
  • 2 tablespoons vegan buttery spread* or olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon Garlic powder*
  • ½ teaspoon freshly ground black pepper or white pepper
Onion Gravy 
  • ⅓ cup whole wheat flour or other flour of choice
  • ½ cup onion, diced
  • 1 tablespoon olive oil
  • 2 tablespoons garlic, minced
  • 2 cups vegetable stock or filtered water
  • ¼ cup nutritional yeast
  • 1 tablespoon tamari, shoyu, or Bragg Liquid Aminos
  • ½ teaspoon rubbed sage
  • ½ teaspoon dried thyme
  • Salt and freshly ground pepper to taste

Directions for Mashed Potatoes

  1. In a large pot, place the cubed potatoes, cover with water, and bring to a boil. Reduce heat to low and simmer for 20 minutes or until potatoes are tender.
  2. When the potatoes are tender, drain them, and return the cooked potatoes to the pot.
  3. Add nondairy milk. Using a potato masher, mash the potatoes, making the mixture as smooth or chunky as desired.
  4. Add the vegan buttery spread, salt, garlic powder and pepper, and stir well to combine.
  5. Keep warm while making gravy.

Directions for Gravy

  1. In a medium saucepan, place flour, and cook over low heat, while stirring constantly, until lightly browned and fragrant, about 2 to 3 minutes. Transfer browned flour to a small bowl and set aside.
  2. In the same saucepan, sauté the onion in olive oil, over low heat, for 3-5 minutes or until soft. Add garlic and sauté an additional 2 minutes.
  3. Add vegetable stock, nutritional yeast flakes, tamari, sage, thyme, salt, and black pepper to browned flour, and whisk well to combine.
  4. Add wet ingredients to sautéed onion mixture, whisk well to combine, and continue to cook mixture, while whisking constantly, until thickened.
  5. Taste and adjust seasonings, as desired. Serve over the mashed potatoes or any of your favorite vegetables, biscuits, or main dishes, or use to make sauces for casseroles.



  • Garlic -Use 1 minced garlic clove or 1 tsp garlic granules for a garlic powder substitute.
  • Vegan Buttery Spread – For this, I use my favorite: Earth Balancespread.


Customize! — Gravy

  • Reducing the amount of onion and adding additional ingredients can result in additional types of gravy. Here are a few suggestions:
  • Roasted Garlic: Roast 8 to 10 large cloves of garlic in the oven until golden brown, these can be used in place of, or in addition to, the sautéed onion mixture.
  • Roasted Onion or Shallot: Roast 2 medium onions or 3 to 4 whole shallots in the oven until golden brown, roughly chop them, and use them in place of the sautéed onion mixture.
  • Mushroom: Sauté 4 cups chopped mushrooms, along with the onion mixture, and add an additional 2 tablespoons tamari, for a richer flavor.
  • Creamy: Whisk in 3/4 cup almond milk and 2 to 3 tablespoons additional nutritional yeast flakes, to lighten the color and flavor of the gravy.
I hope you enjoy this recipe as much as I have! It is a staple for holiday meals, and all throughout the year!
Much Love,
~Virginia James

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