Cozy Vegan Mashed Potatoes and Gravy (Thanksgiving-Ready)

When the kitchen hums and the table fills, these high-protein vegan mashed potatoes and gravy bring pure comfort. Because Yukon Golds turn silky without much effort and the mushroom gravy blends ultra-smooth, every bite tastes nostalgic, yet it also feels fresh. Moreover, soy milk and savory mushrooms quietly nudge the protein up, so the dish satisfies body and soul. In other words, you’ll get classic Thanksgiving flavor with plant-powered goodness—fast.

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Why You’ll Love These Vegan Mashed Potatoes and Gravy

• They’re creamy, cloud-like, and naturally dairy-free; nevertheless, they taste indulgent.
• The blender-finished mushroom gravy is restaurant-smooth, yet it’s weeknight-easy.
• The soy milk and mushrooms add a gentle protein lift, while keeping flavors familiar.
• Everything cooks in under 40 minutes, so you’ll stay calm even on busy holidays.
• Leftovers reheat beautifully; furthermore, they’re perfect for next-day bowls and sandwiches.

What You Need To Make Vegan Mashed Potatoes and Gravy

• Yukon Gold potatoes — 4 medium (650 g)
• Unsweetened soy milk — ½ cup (125 ml)
• Vegan butter — 2 Tbsp (28 g)
• Fine sea salt — ¼ tsp (1 g), plus more to taste

For the Vegan Mushroom Gravy

• Olive oil — 1 Tbsp (15 ml)
• Brown mushrooms, chopped — 10 (150 g)
• Yellow onion, diced — ½ small (75 g)
• Garlic, chopped — 3 cloves
• Soy sauce — 2 Tbsp (30 ml)
• Vegetable bouillon paste — ½ Tbsp (9 g) + water 1 cup (240 ml) (or use 1 cup / 240 ml vegetable broth)
• Black pepper, ground — 1 tsp (2 g)
• Tapioca flour or cornstarch — ½ tsp (1.5 g)

Ingredient Substitutions 

• Milk swap: If soy milk isn’t available, you may use pea milk for similar protein; however, almond or oat work too (with less protein).
• Butter swap: Use olive oil (2–3 Tbsp / 30–45 ml) in the mash instead; the texture stays plush.
• Mushroom swap: Cremini or portobello replace brown mushrooms seamlessly; additionally, a few dried porcini will deepen flavor.
• Thickener swap: If tapioca isn’t on hand, cornstarch works equally well; simply whisk it thoroughly.
• Salt control: Because soy sauce and bouillon add sodium, taste first, then adjust salt at the end.

Make My Entire Vegan Thanksgiving Spread

• Vegan Stuffing Cups (Thanksgiving Dressing), with a low carb option!
• Cranberry Cherry Sauce 
• Broccoli Steaks
• Tofu Schnitzel (High Protein Main!)
• Chocolate Pecan Pudding

Recipe Card — Vegan Mashed Potatoes and Gravy

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4

Approx. Macros per Serving (mashed potatoes + gravy):

• Calories: ~250 kcal
• Protein: ~6 g
• Carbohydrates: ~38 g
• Fat: ~10 g

Methodology note: Macros calculated from standard USDA averages for the listed ingredients; values are estimates. Because brands vary, adjust if needed.

Ingredients List — (Metric + Imperial)

Mashed Potatoes (vegan):

• 4 Yukon Gold potatoes (650 g)
• ½ cup (125 ml) unsweetened soy milk
• 2 Tbsp (28 g) vegan butter
• ¼ tsp (1 g) fine sea salt, plus more to taste

Mushroom Gravy (vegan):

• 1 Tbsp (15 ml) olive oil
• 10 (150 g) brown mushrooms, chopped
• ½ (75 g) yellow onion, diced
• 3 cloves garlic, chopped
• 2 Tbsp (30 ml) soy sauce
• ½ Tbsp (9 g) vegetable bouillon paste + 1 cup (240 ml) water (or 1 cup / 240 ml vegetable broth)
• 1 tsp (2 g) black pepper
• ½ tsp (1.5 g) tapioca flour or cornstarch

Instructions

Make the vegan mushroom gravy first (for high-protein vegan mashed potatoes and gravy):

1. Sauté aromatics: Bring a skillet to medium heat and add 1 Tbsp (15 ml) olive oil. Add chopped mushrooms, diced onion, and garlic. Cook, stirring occasionally, until the mushrooms brown, 7–8 minutes. Do not salt now—otherwise, they’ll steam instead of brown.
2. Deglaze & season: Add 2 Tbsp (30 ml) soy sauce, ½ Tbsp (9 g) bouillon paste, 1 cup (240 ml) water or broth, and 1 tsp (2 g) black pepper. Stir to dissolve; then bring to a steady simmer.
3. Thicken: In a small bowl, whisk ½ tsp (1.5 g) tapioca or cornstarch with 1 Tbsp (15 ml) water to make a slurry. Pour into the pan while stirring. Simmer 2–3 minutes until glossy and thickened.
4. Blend: Carefully transfer the mixture to a blender. Blend until super smooth. Taste; then adjust salt and pepper as needed. Keep warm on low.

Make the vegan mashed potatoes:

1. Boil potatoes: Peel and cube the potatoes evenly. Add to a pot; then cover with cold water by about 2.5 cm / 1 inch. Bring to a boil; reduce to a brisk simmer and cook 15–20 minutes until fork-tender.
2. Warm the dairy-free mix: Drain the potatoes well. In the empty pot over medium-low heat, add ½ cup (125 ml) soy milk, 2 Tbsp (28 g) vegan butter, and ¼ tsp (1 g) salt. Whisk until the butter melts and the mixture steams gently.
3. Mash: Return potatoes to the pot; turn off heat. Using a potato masher, mash until smooth and fluffy. For ultra-smooth texture, pass through a ricer. Taste; then adjust salt.
4. Serve: Spoon the mash into a warm bowl; ladle the silky mushroom gravy over top. Finally, add cracked pepper or chives if you like.

Pro Tips for the Best Vegan Mashed Potatoes and Gravy

• Start potatoes in cold water: This ensures even cooking; otherwise, the exteriors can blow out before the centers soften.
• Dry your potatoes: After draining, let steam escape for 1–2 minutes; consequently, the mash stays light, not gluey.
• Blend the gravy fully: Because mushrooms carry umami and a touch of protein, a smooth purée tastes richer than its parts.
• Hold warm, not hot: Keep both components on low; however, avoid aggressive heat so the mash doesn’t tighten.

Share Your Thoughts on These Vegan Mashed Potatoes and Gravy

If you make this for your holiday table, tell me how it went! Did you keep it classic, or did you tweak the thickness? Leave a comment and a star rating—because your notes help fellow cooks find their perfect mash-and-gravy moment.

Frequently Asked Questions (FAQ) — High-Protein Vegan Mashed Potatoes and Gravy

Can I make these high-protein vegan mashed potatoes and gravy ahead?
Yes. Make both up to 2 days in advance. Store separately in airtight containers; then reheat gently with a splash of soy milk or water to loosen.

How can I increase the protein even more?
Stir 2–3 Tbsp (16–24 g) nutritional yeast into the gravy, or blend ½ cup (90 g) cooked white beans into the gravy before simmering. Both options lift protein and umami.

What if I don’t have Yukon Golds for vegan mashed potatoes and gravy?
Use Russets and add a touch more soy milk; alternatively, mix Russets with Golds for body and buttery flavor.

Is cornstarch better than tapioca in vegan mushroom gravy?
Both work. Cornstarch sets a glossier, slightly firmer sauce; meanwhile, tapioca makes it a bit more elastic and freeze-friendly.

How do I keep mashed potatoes from getting gluey?
Avoid over-mashing and use a masher or ricer instead of a blender. Additionally, keep the dairy-free mixture warm so the starch relaxes.

Can I freeze vegan mashed potatoes and gravy?
Freeze the gravy up to 2 months; thaw overnight and reblend if needed. The mash freezes less elegantly, though it’s doable—reheat with extra soy milk and mash again to restore creaminess.