Here’s an easy recipe for Mashed Potatoes and Gravy, one of my favorite comfort foods! Without needing animal products, this recipe comes together very quickly (in about 30 minutes total). The gravy is also easily frozen for quick prep! A time-saving, delicious, and vegetarian/vegan Thanksgiving recipe.
For the mashed potatoes:
- 1 TBS sea salt
- 5 small Yukon Gold potatoes, organic if possible (peeling optional)
- One fourth cup of vegan butter, divided (2 TBS reserved for topping)
- Tiny dash of apple cider vinegar, optional
- 1–2 tsp salt
- 2 small garlic cloves, peeled and grated
- A few cranks of pepper
- 1 cup unsweetened plant milk (like almond), divided
For the vegan gravy:
- 2 large shallots, grated
- 1 TBS olive oil
- 5 button mushrooms, sliced thinly
- 1 TBS fresh thyme, or other hearty herb
- 2 minced garlic cloves
- 1 TBS soy sauce
- 1 TBS balsamic vinegar
- One half tsp salt
- 3 cups low-sodium vegetable broth
- 1 TBS nutritional yeast (optional)
- 2 TBS mashed potatoes (easy if you’re making the gravy after the potatoes listed here)
- One third cup lentils, optional
- Begin by making your mashed potatoes. Wash and peel the potatoes if desired (I leave skins on for some texture). Bring a large pot of salted water to boil. Once boiling, add potatoes and boil until a fork can easily pass through. Depending on the size of your potatoes this can take anywhere from 6-15 minutes. Try not to overcook them as this can cause a “gluey” texture. As soon as they’re soft enough, drain and set aside.
- Add potatoes to a large bowl with all but 2 TBS of butter, vinegar if using (I like a slight tang), 1 tsp salt, and garlic. Mix to combine, using a fork to mash the potatoes together. Since they are hot, the butter should begin to melt. Taste the mixture, as you’ll likely need to add the second tsp of salt to balance flavors.
- When you have a nice mash going, begin to drizzle milk in to combine. You may not need all of the milk, but remember that as the potatoes cool they will absorb the liquid and firm up. Set potatoes aside while you make the gravy next!
- Heat a cast iron or other large skillet (at least 2 inches deep) over medium heat and add olive oil. Once hot, add grated shallots and cook for 4-5 minutes, until slightly golden. Add mushrooms and let sit for 2 minutes undisturbed, then stir the entire mixture together. Add thyme/herb and garlic, stirring once more. Let the mushrooms and shallots take on color for about 1-2 more minutes, then deglaze the pan by adding soy sauce and balsamic vinegars. Stir to combine and add 1/2 tsp salt.
- Carefully add your vegetable broth and bring the mixture to a moderate boil. Reduce heat to a simmer and let cook for around 5 minutes, to let flavors meld and have the mixture thicken slightly. Add optional nutritional yeast. Remove gravy from heat and stir in 2 TBS of your mashed potatoes (as a thickener). Taste and adjust seasonings as needed, adding balsamic vinegar for sweetness and tang and soy sauce or nutritional yeast for savory/umami.
If you are looking to make the gravy without the potatoes, a mixture of 1 TBS cornstarch + 3 TBS water combined will also work as a thickening agent. This may not reheat as well.
Gravy can be stored in the freezer for up to one month and the reheated before eating. Mashed potatoes will keep for 4 days in the fridge.
If desired, you can make some lentils to serve alongside or in the gravy. To prepare, rinse 1/3 cup uncooked lentils until the water runs clear. Then, add to a small saucepan with 1 cup of water and bring to a boil. Simmer for about 15 minutes, until the water is absorbed and lentils are soft.
- Category: Side
- Method: Boiling
- Cuisine: American
- Serving Size: One fourth of recipe
- Calories: 224 calories
- Sugar: 7g
- Sodium: 210 mg
- Fat: 3.5g
- Saturated Fat: .5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3.3g
- Protein: 5.2g
- Cholesterol: 0mg
Keywords: mashed potatoes, thanksgiving, vegan gravy, mushroom, vegetarian thanksgiving,