Vegan Mashed Potatoes and Mushroom Gravy

This simple vegan version of a classic comfort-food side dish pairs creamy garlic mashed potatoes with a rich mushroom gravy. It is easy enough for a beginner cook and works especially well for a holiday meal or potluck.

Ingredients

Mashed Potatoes

  • 2.5 pounds yellow potatoes
  • 6 tablespoons vegan butter
  • 2 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 2 cups reserved warm potato water
  • ¼ cup chopped chives

Mushroom Gravy

  • ½ cup vegan butter
  • 1 small yellow onion, chopped
  • 8 ounces baby bella or white button mushrooms, chopped
  • ¼ to ⅓ cup all-purpose flour or gluten-free flour
  • 3 cups vegetable broth or mushroom broth
  • 2 teaspoons salt
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon Bragg Savoury Liquid Seasoning (Bragg Liquid Aminos in U.S.)

Instructions

Make the Mashed Potatoes

  1. Cook the potatoes. Fill a large pot with water and add a generous pinch of salt. Bring the water to a boil. Cut the potatoes into quarters and carefully add them to the boiling water. Cover the pot and cook for about 30 minutes, or until the potatoes are soft enough to easily pierce with a fork.

  2. Prepare the garlic. While the potatoes are cooking, place the olive oil and minced garlic in a small pan over medium heat. Cook for about 30 seconds to 1 minute, just until the garlic becomes fragrant. Be careful not to let it burn.

  3. Save some potato water. When the potatoes are tender, drain them, but first save at least 2 cups of the cooking water. The warm, starchy water will help make the potatoes creamy.

  4. Mash the potatoes. Put the drained potatoes back into the pot and mash them with a potato masher or large fork. Add the garlic and olive oil mixture, vegan butter, salt, and pepper.

  5. Add the potato water. Slowly pour in the warm potato water while continuing to mash and stir. Stop when the potatoes reach the consistency you like. You may not need to use all 2 cups.

  6. Finish with chives. Stir in the chopped chives and taste. Add a little more salt or pepper if needed.

Make the Mushroom Gravy

  1. Cook the vegetables. Melt the vegan butter in a large pot over medium-high heat. Add the chopped onion and mushrooms. Cook for 7 to 10 minutes, stirring occasionally, until the onions and mushrooms are soft.

  2. Add the flour. Sprinkle the flour over the cooked vegetables. Stir well until the flour is completely mixed in. This will help thicken the gravy.

  3. Add the broth. Slowly pour in the vegetable or mushroom broth while stirring. Add the salt, pepper, thyme, and Bragg Savoury Liquid Seasoning.

  4. Thicken the gravy. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes, stirring occasionally. The gravy should become thicker and creamy.

  5. Blend if desired. For a smooth gravy, allow it to cool slightly and carefully transfer it to a blender. Blend until smooth. For a chunkier mushroom gravy, simply leave it as it is.

  6. Serve. Spoon the warm mushroom gravy over the mashed potatoes and garnish with a few extra chives if desired.