Vegan Mushroom Gravy with Mashed Potatoes — Lump Free!
Mashed potatoes and rich mushroom gravy without lumps. Get rich flavor with no dairy and relatively little fat.
Servings Prep Time
4side servings 15minutes
Servings Prep Time
4side servings 15minutes
  1. Scrub potatoes and cut off any bad spots. Cut into 1/2-inch pieces. (This makes the potatoes cook quickly and lets you find any bad spots.) Put in a medium pot, cover with water, and add salt. Cover pot and bring to a boil over high heat. Reduce heat so water barely simmers. Cook until fork tender, about 8 minutes. Do not drain.
  2. While potatoes cook, peel and chop onion. In a medium skillet, heat oil over medium-low heat. Add onion and stir occasionally to prevent burning.
  3. Rinse mushrooms and cut off a thin layer at the bottom of the stem. Discard or save for broth. Slice mushrooms. Add mushrooms to onions. Continue cooking and stirring until onions are soft and translucent and mushrooms are tender and juicy.
  4. Sprinkle flour over mushroom mixture and stir so mushrooms and onions become coated with flour. If you stir thoroughly before adding liquid, you will create gorgeous, lump-free gravy. Stir for about one minute so flour cooks and browns slightly.
  5. Drain potatoes into a heat-proof container, such as a two-cup Pyrex measuring cup. Pour one cup of hot potato broth into mushroom mixture. Add soy sauce. Stir and cook until gravy is thick and glossy. Taste and add salt if desired. If it gets too thick, add more potato broth.
  6. Mash potatoes with a potato masher or big fork. Serve hot with gravy. Any extra keeps refrigerated for about six days.