Quick and easy vegan mashed potatoes and gravy is a healthy version of this delicious classic side dish. This fat-free gravy recipe is ready in just 5 minutes and absolutely mouthwatering!
Mashed potatoes and gravy are one of my all-time favorites. Anyone else? When I was a kid, I wasn’t really into the typical holiday feasting foods, so I would load up my plate with mashed potatoes, green beans, and rolls. And back then I didn’t even know what a vegetarian was, I was just a picky eater and didn’t really like meat. This quick and easy vegan mashed potatoes and gravy recipe is something I make often, even when it isn’t a holiday. Because mashed potatoes are awesome all the time!
Traditional mashed potatoes are weighed down with cream and butter – but not these. This simple vegan recipe is made with just potatoes, non-dairy milk (I use unsweetened soy or oat milk usually), salt and pepper. Keeping the ingredients light, lets the flavor of the potatoes shine and doesn’t weigh you down. Now, if you want to treat yourself and add some vegan butter, be my guest!
The best vegan gravy is given much of its flavor from the right vegetable broth. For this gravy recipe, I use Edward and Sons Not Chick’n Bouillon cubes to make the broth and I add a bit of Better Than Bouillon Vegetable Base for a little something extra. However, if you can’t find these at the store, any vegetable broth will do.
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Since this vegan gravy recipe is so quick and easy to make, it is perfect for more than just mashed potatoes. Try this 5-minute gravy with breakfast burritos, vegan Sausage & Egg Muffins, hashbrowns, Tofu Scrambles, or with plant based Eggplant Meatballs
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I hope you enjoy this easy plant based vegan gravy recipe as much as I do! This healthy recipe is great to add to a quick weeknight meal or to complement a weekly vegan meal prep. If you try out this recipe, tag me in your social media post or comment below!
Vegan Mashed Potatoes and Gravy
- Total Time: 15 minutes
Description
This quick and easy oil-free gravy is ready in just 5 minutes, making this vegan mashed potato recipe ready to eat in just 15 minutes!
Ingredients
For the Mashed Potatoes
- 2 lbs russet potatoes
- 3/4 - 1 cup unsweetened dairy-free milk
- Salt and pepper to taste
For the Gravy
- 2 cups water
- 1 cube Not Chick'n Bouillon
- 2 1/2 TBSP nutritional yeast
- 1 tsp garlic powder
- 1/4 tsp vegetable bouillon paste
- 1/4 cup flour (gluten-free if necessary)
Instructions
- Peel and chop the potatoes into 1-inch pieces. Cover with water in a pot and boil for 10 minutes, or until soft.
- Meanwhile, bring the water for the gravy to a simmer in a small saucepan, add the Not-Chick’n Bouillon cube and whisk to dissolve.
- Whisk in the remaining gravy ingredients and mix well to break up any clumps. Stir for 3-5 minutes over medium-low heat until the gravy thickens. For super smooth gravy, use an immersion blender after it thickens. Set aside.
- Drain the potatoes and sprinkle in salt and pepper. Mix in the non-dairy milk slowly until the desired creaminess is reached.
- Serve the mashed potatoes with the gravy. Enjoy!
- Prep Time: 5
- Cook Time: 10
