This recipe for vegan mashed potatoes and gravy is your ticket to super creamy mash and the ultimate plant-based red wine gravy!
It’s mid-May in the UK, and we’re on day 210 of rain! I know full well how incredibly boring it is to talk about the weather, but I feel I owe you an explanation as to why I’m still in comfort food mode at the end of spring!
Believe me, I’m desperate to start publishing summer salads, smoothie bowls and picnic spreads, but I’m cold-blooded, and my body shudders at the sight of a smoothie at sub-20C temps.
So here I am two weeks before summer, presenting you with my perfect vegan mashed potatoes and gravy recipe!
Creamy mash potatoes dimpled with pools of rich gravy is one of life’s small pleasures, and this recipe is getting me through a major case of seasonal affective disorder. Serve it with your favourite vegan sausages for classic bangers and mash, or add small knobs of butter to your mash before drowning it in gravy and sprinkling with fresh chives and enjoy as is for the ultimate comfort food eating experience.
What do you need to know before you make this recipe?
Timing is an essential part of cooking, and this recipe is a good example of that.
The longer the gravy simmers, the tastier it’ll be, so get your gravy going first before moving on to the potatoes. Once the gravy is simmering, put a pot of heavily salted water on to boil and cover the pot with a lid to speed up the process.
Then move on to peeling, washing and chopping the potatoes. Don’t worry about adding the potatoes before the water is completely boiling, just make sure they’re completely cooked and tender in the centre before draining them.
I’ve included all the additional notes for this vegan mashed potatoes and gravy recipe at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
For the vegan red wine gravy
- ½ large onion, very finely diced
- 2 Tbsp. olive oil
- 2 sprigs rosemary, stalks removed and finely diced
- 2 large garlic cloves, minced
- 500g / 17.64oz cold water
- 2 vegetable stock cubes
- 2 Tbsp. corn starch
- 125g / 4.4oz red wine, vegan
- 2 Tbsp. tamari or gluten-free soy sauce
- 2 Tbsp. non-dairy butter or margarine
- 2 Tbsp. non-dairy milk
For the vegan mashed potatoes
- 1 kg. / 35.27oz potatoes*
- 45g / 1.59oz non-dairy butter or margarine
- 60g /2.12oz non-dairy milk
- 1 tsp. fine sea salt
- Pinch nutmeg, optional
In a large frying pan, saute the onions with oil and rosemary on medium heat until the onions are tender and translucent.
Add the garlic and saute for another minute and then add the red wine to deglaze the pan.
In a jug, combine the water and cornstarch and mix well until the cornstarch has dissolved. Slowly pour the water and cornstarch mixture into the pan while stirring. Then add the stock cubes and simmer for 5mins before adding the butter, tamari and non-dairy milk. Mix well and simmer on low heat for 20mins or longer for a thicker gravy.
While the gravy simmers, bring a large pot of heavily salted water to the boil. Peel and chop the potatoes into roughly the same size pieces.
Gently transfer the potatoes to the boiling water and boil for 10-15mins (cut one of the potatoes in half before draining to make sure they are cooked and tender in the centre).
Drain the potatoes and return them to the pot. Add the milk, butter, salt and nutmeg and mash with a potato masher until smooth and creamy.
NOTES: Vegan Mashed Potatoes and Gravy
This gravy is even better the next day! If you have the foresight, I highly recommend making this gravy the day before and reheating it before serving. If the gravy seems very thick add a few tablespoons of boiling water to thin it out.
Tips for avoiding lumpy gravy
The best way to avoid lumpy gravy is to dissolve the cornstarch in cold water before adding it to your gravy. When corn starch comes into contact with a hot liquid it starts gelatinizing (swell up) straight away and forms lumps.
If you’re using gluten-free flour or regular flour, the best way to thicken gravy without lumps is to make a roux. Once the onions, rosemary and garlic have been sauteed, remove them from the pan. Turn the heat down and add the butter. Once the butter is melted, whisk in the flour to form a paste. Cook for 1 minute and then whisk in the milk, followed by the water. Once the mixture starts to thicken, return the cooked onions and garlic to the pan and add the remaining ingredients. Continue to simmer with regular stirring until you achieve the consistency you desire.
Tips for avoiding lumpy mashed potatoes
Lumps in your mashed potatoes are the result of undercooking your potatoes. Make sure you cut the potatoes into similar sized pieces before boiling and check them for doneness before draining. I usually take one potato out of the pot and cut it in half to make it’s cooked all the way through.
For ultra-smooth mashed potatoes, use a potato ricer instead of a hand masher to mash them.
I have strong feelings for potatoes! Above all other carbs, potatoes are my one true love, but potatoes also happen to be on the dirty dozen list and absorb pesticides like a sponge.
While the best kind of potato to use for this recipe is a starchy variety, like Russet or Yukon Gold potatoes, I more so recommend buying organic potatoes than a specific variety. Potatoes are usually very affordable to buy organic and often end up getting discounted.
If you can’t get organic potatoes, peeling your potatoes is a good way to reduce some of that chemical load.