Who doesn’t crave the comforts of vegan mashed potatoes and gravy during the winter months? This combo is honestly what I look forward to the most at a holiday dinner. I’m upset it’s taken me so long to create and jot down this exact recipe because it’s dang good. This Gluten Free Mushroom Gravy has all the feels of regular turkey gravy except it’s totally vegan. It’s a recipe I personally will come back to time and time again, and I hope it has the same effect on you!
I’ll start with a direct quote from my Picky Husband. He said, “This is the best recipe you’ve ever made.” Well, that’s a compliment. Not tooting my own horn but these mashed potatoes and vegan mushroom sauce (AKA gravy) are lip-smackingly delicious. The gravy is herb-pack, creamy, and rich in flavour. While the mashed potatoes are nothing fancy but are smooth, and balance the vegan gluten free gravy very nicely.
how to make vegan gravy?
You don’t need a turkey to make this vegan gluten free gravy. And I promise it doesn’t skimp on flavour. Just ask my gravy loving husband. This recipe starts with browning up some cremini mushrooms with rosemary and thyme. Once browned, the flavour combo is added in: think tamari, balsamic vinegar and miso paste. Maybe that seems weird to add to gravy, but I assure you, it isn’t. This is where a lot of the bold flavour comes from. Then you of course need flour to thicken the mixture. My go-to gluten free flour thickener is none other than brown rice flour. It nicely coats over the mushrooms right before the vegetable broth is added in. Then the mixture is brought to a slight boil and then called to simmer for the next 5 minutes. The gravy should thicken during this process. The end result will be a thick, creamy and aromatic gluten free mushroom gravy to pour over your velvety mashed potatoes.
here are a few reasons why I love this gluten free mushroom gravy and mashed potatoes, so listen up!
- The vegan mushroom sauce itself takes maybe 15 minutes to make. It’s so simple that it’s shocking how flavourful the recipe is. You wouldn’t expect such a gorgeous flavour from something that doesn’t take very long to make. It’s one for the books, let me tell you.
- I’m kicking myself that I didn’t have this gluten free mushroom gravy in time for Canadian Thanksgiving this year. Americans, it isn’t too late for you. And you can bet your bottom dollar that this will be on the menu for our Vegan Christmas dinner this year. But honestly, this vegan gluten free gravy and potatoes is just a stellar dish to have to comfort you through the winter months. You don’t need a celebratory event to enjoy this recipe! It’s good on a Monday night, Sunday night or for Christmas dinner. You can’t go wrong.
- The fact that Adam (AKA the Picky Husband) not only enjoyed this dish, but it’s one of his favs is shocking to me. It was only roughly a year ago that he started eating mushrooms. He wouldn’t touch a dish if there were mushrooms in it before. And NOW, he eats mushroom dishes all the time. He loves mushroom stroganoff , vegan gluten free lasagna (both of which have mushrooms in them) and now this vegan mushroom sauce with mashed potatoes!
Looking for more recipes to go with this vegan gluten free gravy?
This vegan mushroom sauce is an absolute must at your next holiday dinner. The flavours are next-level. It’s creamy and so simple to make. Vegan mashed potatoes and gravy are the ultimate combo when it comes to Christmas and Thanksgiving dinner. It’s a staple that we all crave during the darker, colder months. So do yourself a favour the next time you are craving mashed potatoes, take an extra ten minutes and make THIS gluten free mushroom gravy.
Gluten Free Mushroom Gravy and Mashed Potatoes
- 6 large russet potatoes (chopped, peeled, and cubed- roughly 6-7 cups)
- 4 tbsp vegan butter
- 4 cups sliced cremini mushrooms (washed, stems removed, and sliced- 250g)
- 1 sprig rosemary (finely chopped + removed from stem)
- 2 sprigs thyme (removed from stem)
- 1-2 tsp oil of choice (for cooking)
- 1 tbsp balsamic vinegar
- 1 tbsp tamari
- 1 tbsp miso paste
- 1/4 cup brown rice flour
- 2 cups vegetable broth
- 2 tbsp vegan butter
- salt and pepper to taste
- Begin by bringing a large pot of water to boil.
- Peel and wash the potatoes. Cut in half and then into cubes. The total amount of potatoes should roughly measure between 6-7 cups. Once the water has boiled, add the potatoes and a generous dash of salt. Boil for roughly 20 minutes or until the potatoes are soft. Test by poking the potatoes with a fork. The fork should easily go through the potatoes.
- While the potatoes are boiling, start making the mushroom gravy.
- Wash the mushrooms and gently remove the stems by using a twisting motion with your fingers. They should remove easily. Once the stems are removed, slice the mushrooms rather thinly. Heat a cast-iron pan (or pan of choice) over medium heat. Add 1-2 tsp of oil to the pan. Once warm, add the sliced mushrooms. Let sauté for a few minutes, then add the chopped rosemary and thyme. Let sauté until the mushrooms are golden. Then add the balsamic vinegar, tamari, and miso paste. Stir to combine, let simmer for 1 minute.
- After 1 minute, sprinkle the brown rice flour into the mixture and stir. Add the butter, the veggie broth and salt and pepper. Bring the gravy to a boil and then simmer for 5 minutes. Stir the gravy occasionally so it doesn’t burn on the bottom. Gravy should thicken from the flour.
- Once the potatoes are done boiling, drain the water and add the potatoes back into the pot. Use a potato masher to break down the potatoes, add the vegan butter. Mash thoroughly but avoid over mashing or you will produce a “gluey” consistency of the potatoes. Once mashed to your liking, add the chives and gently fold them in.
- To serve, add the mashed potatoes to a plate and top with the mushroom gravy.
- Best to enjoy immediately, but can store both the mashed potatoes and gravy in the fridge and reheat before enjoying again. The gravy will thicken from sitting in the fridge, so you may have to add a little more vegetable broth when reheating it.
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