Let’s talk about one of the ultimate comfort foods: mashed potatoes with gravy. This simple yet divine combination has been warming the hearts and bellies of people around the world for generations. When you think about mashed potatoes, it’s almost impossible not to think about that smooth, creamy texture paired with a savory, rich gravy. It’s the perfect side dish that can elevate any meal-from family dinners to festive gatherings.
But here’s the thing: if you’re vegetarian, or just looking to add a plant-based twist, making mashed potato gravy can sometimes be a bit tricky. Traditional gravies often rely on meat drippings or broth, which leaves those who avoid animal products in a bit of a bind. Fear not, though! We’re about to dive deep into a vegetarian gravy recipe that’s rich, flavorful, and absolutely decadent, making it just as satisfying as the classic version-if not more!
Mashed Potato Gravy Vegetarian Recipe
If you’re looking to make mashed potatoes with a gravy that’s both vegetarian-friendly and bursting with flavor, you’ve come to the right place. This recipe will take your mashed potatoes from basic to extraordinary, with a gravy that you can slather generously over every bite. Here’s how we’re going to do it.
Ingredients Needed
For the mashed potatoes:
- 2 pounds of potatoes (Yukon Gold or Russet are perfect!)
- 4 tablespoons of unsalted butter (or plant-based butter if vegan)
- 1/2 cup of whole milk (you can substitute with almond milk or oat milk)
- Salt and pepper to taste
- Fresh parsley or chives (optional, for garnish)
For the vegetarian gravy:
- 1/4 cup of olive oil (or plant-based butter for extra richness)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons of all-purpose flour (this is our thickener)
- 2 cups of vegetable broth (or mushroom broth for a deeper, umami flavor)
- 1 tablespoon soy sauce (for an umami kick)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
Cooking Instructions
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Make The Mashed Potatoes
- Peel and chop the potatoes into evenly sized chunks. This ensures that they cook evenly.
- Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt.
- Bring the water to a boil and cook for about 15-20 minutes or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot. This allows the steam to evaporate, giving you fluffier mashed potatoes.
- Mash the potatoes with a potato masher or hand mixer, adding in the butter and milk as you go. Season with salt and pepper to taste. You can keep them chunky or mash them until smooth, depending on your preference.
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Make The Vegetarian Gravy
- Heat the olive oil (or plant-based butter) in a saucepan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onion-garlic mixture and stir constantly to form a roux (a thick paste). Cook for 2-3 minutes to remove the raw flour taste, but be careful not to let it brown.
- Slowly pour in the vegetable broth, stirring continuously to avoid lumps. Add the soy sauce, thyme, rosemary, and season with salt and pepper.
- Bring the gravy to a simmer and let it cook for about 5-7 minutes, or until it thickens to your desired consistency.
- Taste and adjust the seasoning, adding more soy sauce for depth or more broth if you like a thinner gravy.
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Serve
- Spoon the mashed potatoes onto plates and generously ladle the vegetarian gravy over the top.
- Garnish with fresh parsley or chives for a pop of color and flavor.
Ingredient Science Spotlight
Understanding the science behind the ingredients in this recipe can make all the difference, especially if you’re interested in creating the most flavorful and textured mashed potatoes and gravy.
- Potatoes: When you cook potatoes, the starches inside absorb water and swell, making them soft and creamy. Yukon Gold potatoes are perfect for mashed potatoes because of their natural buttery texture, while Russet potatoes have a fluffier consistency. The key to fluffy mashed potatoes is in the draining process-letting the steam escape helps maintain that light, airy texture.
- Flour (for the gravy): Flour is the base of the roux that thickens your gravy. When you combine it with fat (like butter or olive oil), it creates a smooth paste that acts as a thickening agent when combined with liquids. Cooking the roux is crucial; you want to remove the raw flavor but not burn it. The golden-brown color is a sign of a well-cooked roux.
- Soy Sauce: A secret weapon in vegetarian cooking, soy sauce adds an umami depth to the gravy that would typically come from meat drippings. The savory, slightly salty flavor enhances the overall richness of the gravy.
Expert Tips
- For Creamier Mashed Potatoes: Add a little extra butter or cream cheese to the potatoes. If you’re vegan, opt for vegan cream cheese or coconut cream to bring that richness without the dairy.
- Thickening the Gravy: If the gravy gets too thick, just add a little more vegetable broth or water. On the other hand, if it’s too thin, continue simmering it on low heat until it thickens to your liking.
- Herb Boost: Fresh herbs like thyme, rosemary, or sage elevate the flavor of your gravy. You can even add a splash of white wine or balsamic vinegar for extra complexity.
- Make It Ahead: Both the mashed potatoes and gravy can be made ahead of time. Store them in separate containers in the fridge and reheat them when ready to serve. Add a splash of vegetable broth to the gravy as it reheats to keep it silky.
Recipe Variations
There are plenty of ways to make this mashed potato gravy recipe your own! Here are some fun variations you can try:
- Mushroom Gravy: Add sliced mushrooms to the onion and garlic mixture for a rich, earthy flavor that’s perfect for vegetarians and vegans. The mushrooms bring a savory depth to the gravy, making it even more decadent.
- Garlic Mashed Potatoes: Roast a few garlic cloves and mash them into your potatoes for an added layer of flavor. Roasted garlic is milder and sweeter than raw garlic, giving the mashed potatoes a richer taste.
- Vegan Gravy: Swap out the butter for coconut oil or a vegan butter substitute. Make sure your vegetable broth is fully vegan-friendly (some broth cubes may contain animal products), and you’re good to go!
- Cheddar Mashed Potatoes: For a cheesy version, stir in some shredded cheddar (or vegan cheese) to the mashed potatoes. The gooey cheese pairs wonderfully with the savory gravy.
Final Words
Mashed potatoes with vegetarian gravy are a classic that has stood the test of time-and for good reason. The creamy, smooth texture of the mashed potatoes combined with the rich, savory gravy is the perfect comfort food. The beauty of this recipe is that it can easily be adapted to fit any dietary preference without sacrificing flavor or satisfaction.
Whether you’re serving this dish at a family dinner, Thanksgiving, or just as a weeknight treat, it’s sure to impress. The vegetarian gravy adds an unexpected depth of flavor that will have everyone asking for seconds, and maybe even the recipe.
FAQs
What Is Vegetarian Gravy Made Of?
Vegetarian gravy is typically made using vegetable stock, flour or cornstarch as a thickener, and seasonings such as garlic, onion, herbs, and soy sauce or tamari for umami flavor. It can also include dairy or dairy-free alternatives like plant-based butter or cream.
Can I Make Vegetarian Gravy Without Using Dairy?
Yes, vegetarian gravy can be made without dairy by substituting ingredients like vegetable stock for chicken stock, plant-based butter or olive oil for regular butter, and almond or soy milk in place of cow’s milk or cream.
What Are Some Good Seasonings For Mashed Potato Gravy?
Common seasonings for mashed potato gravy include garlic, onion powder, thyme, rosemary, black pepper, sage, soy sauce, and nutritional yeast. You can also experiment with white wine or balsamic vinegar for a depth of flavor.
How Do I Thicken Vegetarian Gravy For Mashed Potatoes?
To thicken vegetarian gravy, you can use a flour-water slurry, cornstarch, or arrowroot powder. Simply mix your thickener with a small amount of cold liquid before whisking it into the gravy while it simmers to prevent lumps.
Can I Use Vegetable Broth For Vegetarian Gravy?
Yes, vegetable broth is an excellent base for vegetarian gravy. It provides a rich, savory flavor without any animal products, and pairs perfectly with mashed potatoes.
How Can I Make Vegetarian Gravy Richer In Flavor?
To enhance the richness of vegetarian gravy, you can add ingredients like miso paste, soy sauce, or balsamic vinegar for depth. Roasting vegetables like onions and carrots beforehand can also intensify the flavor.
Is There A Gluten-free Option For Vegetarian Gravy?
Yes, gluten-free vegetarian gravy can be made by using cornstarch or rice flour instead of wheat flour as the thickening agent. Be sure to use a gluten-free vegetable broth or stock as well.
What Are Some Good Alternatives To Butter In Mashed Potato Gravy?
For a dairy-free version of mashed potato gravy, you can use olive oil, vegan butter, or coconut oil as substitutes for traditional butter. These will provide the necessary richness without using dairy.
How Do I Make Vegetarian Gravy For Mashed Potatoes From Scratch?
To make vegetarian gravy from scratch, start by sautéing onions and garlic in oil or butter until softened. Add flour or cornstarch to create a roux, then slowly add vegetable broth while whisking to prevent lumps. Season with salt, pepper, and herbs, and simmer until thickened.
Can I Make Mashed Potato Gravy In Advance?
Yes, mashed potato gravy can be made ahead of time. Simply store it in an airtight container in the fridge for up to 3 days. When ready to serve, reheat it on the stovetop, adding a bit more broth or water to adjust the consistency.