Vegan Mashed Potatoes with Mushrooms and Red Wine Gravy


I looooove mashed potatoes! And I love mushrooms, and gravy! However, I don’t love the the butter, milk and extreme amounts of salt that make a perfectly good, healthy staple like potatoes into a fattening, unhealthy dish! So, I came up with my own recipe for mashed potatoes, plus an AMAZING gravy with mushrooms instead of meat! It came out so good!

So…let us begin!

For the gravy you will need::

– 1 package of organic mushrooms

– 2 tbsp. coconut oil

– 1 tbsp tamari or soy sauce

– 1 tbsp Worcestershire sauce

– 1 cup water

– 1 garlic clove

–  2 tbsp cornstarch, dissolved in 2 tbsp water

– 1/2 tsp salt

– 1/2 tsp turmeric powder

– 1/2 tsp miso paste

– 1 pound organic red or gold potatoes

– Optional: 1/2 cup red wine


For the mashed potatoes you will need:

– 1 lb red or yukon gold potatoes

– 1/4 cup coconut milk

– 2 tbsp. nutritional yeast

– pinch of pink himalayan salt and pepper

Step 1:

Wash the potatoes, peel them if you want to, then chop them up and add them to a pot to boil. The potatoes are done when they are soft, and you can poke a fork through them easily. While the potatoes are boiling, you can work on the gravy.

Step 2:

For the gravy, wash the mushrooms and cut them into fourths, lengthwise. Add them to a small pot and saute them with the coconut oil, about 2-3 minutes.

Add the water, tamari sauce, worcestershire, miso paste, salt, turmeric and pepper, and stir together, making sure everything is dissolved, especially the miso paste. If you are using red wine, add that in too. Bring the sauce to a boil on medium-low heat, then add the cornstarch mixture to thicken the sauce. Stir carefully until the sauce is thickened, then remove the pot from the heat.


Step 3: 

By this time your potatoes should be done boiling. Remove from heat and drain. Add in the coconut milk, nutritional yeast, salt and pepper, and mash together with fork, making sure to mix well together.

Once the potatoes are mashed, put them on a plate and top with your mushroom gravy sauce. Serve with a side of steamed brussels sprouts as picture, or carrots, peas, corn, whatever you wish!




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