These garlicky mashed potatoes and mushroom gravy is always a crowd pleaser!
When I first developed this recipe, I served it at a family dinner over the holidays. My uncle, who is a “meat and potatoes” kind of guy, really enjoyed the gravy and told me to call it “meat lover’s gravy!” Since then, this gravy has been my go-to topping for steamed, baked or mashed potatoes. I highly recommend trying it on top of a hearty bowl filled with steamed vegetables and quinoa or rice. This gravy is also fabulous on poutine with dairy-free cheese (check out my poutine recipe here).
I know that over the holidays it can be tough if you're the only vegan at the table, but in my experience bringing a dish or two to share is a great strategy. Not only will you have something to eat, but you can also show your friends and family that vegan food can be delicious and satisfying. Preparing a dish to share is also a friendly, non-threatening way give non-vegans a taste - pun intended - of how great vegan food can truly be!
The mashed potatoes in my recipe below are made with both sweet potatoes and red potatoes, which makes for a really pretty and festive light orange colour. You can really use any potatoes that you have on hand! They are flavoured with roasted garlic and I've used coconut oil/vegan butter instead of dairy to achieve a creamy consistency and flavour. I've always been hesitant to roast garlic because every recipe I've seen has required that you wrap the garlic in aluminum foil before baking. I prefer to not cook with aluminum, so I came up with a solution - swap in unbleached parchment paper, which is often both compostable and safe for baking. For this recipe I used compostable Parchment Baking Sheets from If You Care. You can use 1 or 2 heads of garlic depending on how garlicky you want your mash to be. Try adding one head, taste, and add a few more cloves (or the full second head of garlic), to your preference. You can use any left over roasted garlic cloves in other recipes, or add them to an antipasto platter with olives, preserves and vegan cheeses.
Garlicky Mashed Potatoes
1 to 2 heads of garlic
Avocado Oil (or another oil that is safe for high temperature cooking)
2 lbs sweet potato
3 lbs red potatoes (or another white, yellow or russet variety)
3 tbsp unrefined coconut oil or vegan butter
Pink Himalayan salt and fresh cracked pepper, to taste
(use organic ingredients)
1. To roast the garlic: Preheat your oven to 400 °F (200°C). cut off the top of the garlic bulbs to expose the individual garlic cloves. Place each head of garlic on a square of unbleached parchment paper and drizzle with oil. Wrap the garlic bulb tightly, twisting the paper at the top to secure. Place on a baking tray and roast for 40 minutes. Allow the garlic to cool before handling.
2. Throughly wash and peel all of the potatoes. You can leave some of the skin on the red potatoes if you’d like.
3. Roughly chop the potatoes into medium pieces and place into a large pot. Cover with cold filter water. Add a pinch of salt and cover with lid. Place on stove, set the heat to high and bring to a boil. Once the water boils, reduce to medium or low. The potatoes should cook within 15 to 20 minutes.
4. In a large bowl mash the bulbs from 1 head of roasted garlic (remove the skins and discard before mashing). I reccomend to add the potatoes and coconut oil or vegan butter next, mash everything together and then taste the mixture to see if you'd like to add more garlic. The amount of garlic you add really depends on your personal preference.
5. Season with pink Himalayan salt and fresh cracked pepper, to taste. Serve warm and top with mushroom gravy (recipe below).
"Meat Lover's" Mushroom Gravy
This gravy is a healthier take on a comfort food classic! It is delicious served on steamed, baked or mashed potatoes. I highly recommend trying it on top of a hearty bowl filled with steamed vegetables and quinoa or rice.
This gravy can be made oil-free, to do so, use a couple of tablespoons of water or vegetable stock in place of the vegan butter. (When cooking with water in place of oil, you may have to add extra water as needed.)
1 tbsp vegan butter (I used RawFoodz Zen Budda Buttery-Style Spread)
1 cup onion, finely chopped
1 clove garlic, minced
1/2 lb crimini mushrooms, sliced (8oz, about 3 cups)
2 tbsp flour (or all purpose gluten-free flour)
1 tbsp nutritional yeast
1 + 1/2 cups low sodium vegetable stock (click here for my recipe for homemade stock)
3 tbsp soy-free seasoning sauce (or tamari)
Pink Himalayan salt and freshly cracked pepper, to taste
(use organic ingredients)
1. Add vegan butter to a frying pan or saucepan and melt over medium heat. (See note above about using water or vegetable stock to make this oil-free.) Sauté onion and garlic with a tiny pinch of salt for about 5 minutes. Stir often to ensure that the garlic does not burn.
2. Once the onions have softened, add the mushrooms and continue to cook for another 8 minutes.
3. Add nutritional yeast and flour, stir to evenly coat the mushrooms and onions.
4. Stir in vegetable stock and soy-free seasoning sauce or tamari. Continue to stir, breaking down any clumps. Allow gravy to cook on medium-low heat, until it thickens up, stirring often. You can add a couple of tablespoons of stock or water if you need to thin out the gravy.
5. Add fresh cracked pepper and more salt, if desired, to taste.
Makes 2 cups of gravy.
*A Note on making this Gluten Free
The flour: I have tested out a number of gluten-free flours over the years and I’ve found the best results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (GMO-free) and Cuisine Soleil All Purpose Mix (100% organic). I like to avoid gluten-free flour mixes that contain conventional potato and corn starch. Be wary of non-organic potato and corn as these are are grown with pesticides and are commonly genetically modified.
Be sure to check out the The Ultimate Vegan Thanksgiving Feast: Full Menu for all of the recipes that were shared as part of this collaboration.
Happy Vegan Thanksgiving!
This is not a sponsored post. The parchment paper from If You Care, Smoked Apple Sage vegetarian grain meat sausages from Field Roast and Zen Budda Buttery-Style Spread from RawFoodz were kindly gifted for recipe development. All of the products mentioned in this post are unpaid endorsements. I only share products that I personally use and that are made with the highest integrity.
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