Just to be completely upfront with you all! This recipe for vegan Mashed Potatoes and Gravy is very traditional. That means no mashed cauliflower, they are not oil free! Just good old fashioned mashed potatoes like grandma used to make but vegan, of course! Healthy oil free and cauliflower mashes have their place but it is not on the thanksgiving table! If you are looking for a fluffy, buttery Vegan Mashed Potato and Gravy recipe you are in the right place.

What you need for the Vegan Mashed Potatoes and Gravy

The ingredients are few but very important!

• Russet Potatoes – The right potato is crucial to this recipe; I see a lot of people using Yukon Gold for mashed potatoes, they are too waxy and will not make a fluffy mashed potato.
• Vegan Butter – Use your favorite vegan butter, I love Country Crock because it’s easy to find tastes great.
• Vegan Cream or Milk – Any thick milk will with a light taste will work here as long as it is unsweetened and fairly thick. This is not the place for almond milk, its too thin or coconut milk, even though it is thick it has a strong flavor.Cashew milk and some soy milks are great if you can find unflavored unsweetened cream all the better! I find silk soy milk a little too beany and sweet so know your milks.  For years I have been using Better Than Milk soy powder, but it can be hard to find these days.

Planning for your Vegan Thanksgiving Meal

How Many Potatoes do I Need?

Well, that is a really good question! The typical rule of thumb is about ½ pound per person.  So if you have 20 people you make 10 pounds of potatoes.  I would however make a few more because these are fantastic vegan Mashed Potatoes, and they make great leftovers! I have made these potatoes for hundreds of people and have never been sad to have leftovers.

I have already posted the recipe for Vegan Turkey Roast and In the next few weeks I’ll be posting all the recipes you need for the Perfect Vegan Thanksgiving meal including, vegan Holiday Dressing, Vegan Green Bean Casserole, Vegan Cranberry sauce, and an easy vegan pumpkin pie recipe that will remind you of your grandmothers!

I am also creating a post to help you plan out your traditional Thanksgiving meal made vegan, So make sure you subscribe so you can have the best Vegan Thanksgiving Meal Ever!

• If you want more recipes for the perfect Vegan Thanksgiving subscribe to my YouTube channel. You are not going to want to miss the pumpkin pie!

Yield: 4-6 Servings

Vegan Mashed Potatoes and Gravy! (Like Grandma's only Vegan!)

Print

This recipe for vegan Mashed Potatoes and Gravy is very traditional. That means no mashed cauliflower, they are not oil free! Just good old fashioned mashed potatoes like grandma used to make but vegan, of course!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 5 pounds russet potatoes, peeled and diced
• 2 teaspoons salt, divided
• 1 ½ cups non-dairy unsweetened milk
• 2 tablespoons non-hydrogenated soy margarine

Instructions

1. Place peeled and diced potatoes in a large pot and cover with water.
2. Add 1 teaspoon salt to water and bring to a boil.
3. Reduce heat and let simmer for 15-20 minutes until potatoes are very soft and fall apart when poked with a fork.
4. Have an adult helper drain the water out of the pan.
   Add non-dairy unsweetened milk and margarine.
5. Using an electric mixer, whip the potatoes for several minutes until the potatoes are fluffy and all of the lumps are gone.
   
   

Notes

TIP: If you don’t have an electric mixer you can use a potato masher but they won’t get as fluffy. Just don’t put them in the food processor or they will turn into glue...I tried it.

Yield: 4-6 Servings

Vegan Gravy

Print

Delicious vegan holiday gravy.

Ingredients

• 1 ½ teaspoons No-Chicken Bouillon (powder or paste)
• 2 cups water
• 2 tablespoons vegan butter
• 2 tablespoons all-purpose flour
• Generous pinch poultry seasoning
• Generous dash ground pepper
• 2 teaspoons nutritional yeast flakes
• 2 teaspoons Bragg’s liquid aminos
• 2 Tablespoons non-dairy milk
• Salt to taste

Instructions

1. In a glass measuring cup, combine water with no-chicken bouillon and Braggs.
2. Melt vegan butter in a skillet on medium heat.
3. Add flour and use wooden spatula to fully combine the melted butter with the flour and cook for a minute or so.
4. Add a generous pinch of poultry seasoning, ground pepper, and nutritional yeast flakes and cook for a few seconds.
5. Add the water bouillon mixture to the skillet. Whisk until smooth and bring it to a boil.
6. Reduce the heat to a low simmer and keep whisking the gravy constantly while it thickens and condenses.
7. Once it has thickened, add non-dairy milk.
8. Remove from heat and adjust salt as needed. It will continue to thicken as it cools.

Notes

How to store and freeze leftovers
Store leftovers in a covered container in the refrigerator for up to 5 days. Reheat in a pot on the stove or in the microwave.
To freeze, put cold gravy into a freezer-safe container or bag. It will keep in the freezer for 4 to 6 months.
When you're ready to use it, thaw in the refrigerator or use the defrost setting on the microwave. (If defrosting in the microwave, be sure to use a microwave-safe container.)
Stir frequently for even reheating. If it's too thick, add a splash of water, broth, or non-dairy milk.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  McKays Chicken Style Seasoning

You are well on your way to the perfect vegan thanksgiving meal. Mashed Potatoes are really the highlight of thanksgiving anyway! I would love to hear how your family liked these! Let me know In the comments below1  If you want more recipes for the perfect Vegan Thanksgiving subscribe to my YouTube channel. You are not going to want to miss the pumpkin pie!