These oil free mashed potatoes and gravy have all the comforting flavor you’re looking for, but with no butter, no dairy, and no mushrooms. We start with a combination of russet and Yukon gold potatoes for the best mashed potatoes texture (creamy AND fluffy!) and cook them with herbs and aromatics. Served with the easiest vegan, oil free gravy that is smooth, brown, and savory – no mushrooms needed. Serve with all your favorite vegan Thanksgiving recipes or any holiday meal!
1 tsp. Better Than Bouillon seasoned vegetable base
1/4 cup soy sauce
1 tsp. onion powder
2 drops liquid smoke (optional)
1-2 Tbsp. cornstarch + splash cold water
Instructions
Wash, peel, and chop the potatoes into 1-inch pieces. Place in a large pot with enough cold water to cover them, along with the garlic, celery, and herbs.
Bring to a boil. Add salt and cook potatoes until fork-tender.
Meanwhile, to prepare gravy, place 2 cups water in a small saucepan with Better Than Bouillon, soy sauce, onion powder, liquid smoke (if using) and whisk together. Warm over medium heat and bring to a simmer.
In a small bowl, whisk cornstarch with cold water, then add to gravy and whisk. Continue cooking for 3-5 minutes until desired consistency.
When potatoes are fork-tender, transfer them to a large bowl (do not transfer celery, garlic, or large pieces of herbs). Use a hand mixer to mix them into a mashed consistency, adding splashes of reserved cooking water as needed for desired texture. Add black pepper to taste.
Serve your mashed potatoes with gravy drizzled over the top; enjoy!
