Vegan Gravy for Mashed Potatoes

A bowl loaded with mashed potatoes and topped with vegan gravy. A jar filled with vegan gravy at the background.

Vegan Gravy for Mashed Potatoes

This quick Vegan Gravy for Mashed Potatoes is easy and flavorful. It’s made with few simple ingredients and in few easy steps. It’s a must have comforting side dish on any work week nights or on relaxing weekends.

Course Side Dish

Cuisine American, vegan

Keyword gravy for mashed potatoes, how to make vegan gravy for mashed potatoes, vegan gravy, vegan gravy recipe

Prep Time 5

Cook Time 15

Total Time 20

Calories 72kcal

Author Gunjan

Ingredients

1 tbsp grapeseed/olive/avocado oil
1 tsp crushed garlic
1 tsp dried thyme
3 cups baby Bella mushrooms (finely chopped/minced)
1/2 tsp mustard powder
2 tbsp flour (regular/whole wheat/gluten free)
2 tsp reduced sodium soy sauce
3 cups low sodium vegetable broth
Salt as per taste
Freshly ground black pepper (as per taste)

Instructions

Heat oil in a saucepan/stockpot and add garlic
and thyme.
Immediately add mushrooms and saute until it releases
its juice but its absolutely cooked or dried up and mushrooms are slightly
browned.
Then add mustard powder and flour and mix very
well.
Add rest of the ingredients and stir. Let it
cook for 10-15 minutes or until it thickens a bit. (Do not over thicken the
gravy because we want a pouring consistency).
Turn off the flame and enjoy this gravy over
your favorite mashed potatoes.

Notes

My personal simple recipe for mashed potatoes – combine boiled and peeled potatoes with vegan butter, salt and some plant milk preferably coconut milk. Mash them all together and garnish with fresh herbs like parsley and chives.

This vegan gravy can be refrigerated in an air tight container for about a week.
This gravy can be used on mashed potatoes, mashed cauliflower or roasted veggies.
I have provided step wise images in the post above for convenience.

Nutrition