Baked Vegan Mashed Potatoes and Vegan Gravy

This is the best two-in-one recipe you’ll ever come across! These baked mashed potatoes with vegan gravy is all made combined in a hot little casserole dish and VOILA you have a side dish that will impress everyone at the dinner table.

Who doesn’t love mashed potatoes? They’re so creamy, comforting, cheap to make, and can be loaded with flavors like the onion, garlic, and vegan gravy I’ve added to this recipe.

What you’ll love about these baked mashed potatoes

• They are packed with the beautiful flavours of onion and garlic
• This dish is vegan-friendly but will still impress the meat lovers in your family
• This recipe is so easy and delicious + it’ll fill you right up
• It’s great for the holiday season

I made this recipe with the help of my friends at Bob’s Red Mill using their Nutritional Yeast for the cheesy nutty flavour, and their All-Purpose Flour. Their flour is gluten-free as well so it’s perfect for those with dietary restrictions at the dinner table! As you know, I’m a big fan of their Nutritional Yeast and add it to almost everything. It’s so versatile and it’s loaded with vitamin B-12 and protein which is a necessity in not just a vegan diet.

How to make these baked vegan mashed potatoes

In terms of the technique to really ace these baked mashed potatoes for your family, you’ll want to make sure you:

• Are patient and caramelize the onions for as long possible – this will help you create the ultimate gravy base
• Don’t rush the baking time as you’ll want a gorgeous brown crust to develop on top + this will ensure the dish is hot in the middle
• The gravy will thicken up the next day, in my opinion, this is amazing, but if you like a lighter consistency then simply reheat in the oven to loosen up some of the oils
• When choosing your vegetable stock for the gravy, be sure to check for sodium levels, some are high in salt making the gravy too strong for most. I love using vegetable stock paste and stirring it with water. This way I control the sodium!

This creamy recipe for baked mashed potatoes with a vegan gravy is one of my go-to side dishes, but also I could seriously eat a whole bowl of this on its own. I love potatoes! All you do to make this recipe is make up the mashed potatoes with the spices below, and create a luscious gravy that you’ll pour over the potatoes in the casserole dish, dolloping the mash on top and then baking until it’s golden and perfect. This recipe should be creamy and flavorful, but still have the crispy brown top that we all love with baked mashed potato dishes.

More vegan comfort food to try

I know you’re probably craving comfort food this season so I thought I’d link some of my other favorite comforting recipes you can make as well.

• The Best Vegan Meat Sauce
• Creamy Vegan Vegetable Soup
• Easy Vegan Butter Chicken
• Vegan Bean & Lentil Chili 
• Mushroom Pot Pies

As the holiday season is fast approaching and you search for easy vegan recipes for your family dinners, consider making these baked mashed potatoes. But also, I want to know what your favorite side dishes are for the holidays or just when you’re looking for some good comfort food! Share them below and you may see me make my own vegan spin to it next.

Baked Mashed Potatoes and Vegan Gravy

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These easy vegan baked mashed potatoes with a vegan gravy are perfect for the holiday season or a comforting side dish that'll warm your soul!

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Main Dishes

Cuisine Vegan

Servings 8

Ingredients

  

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For the mashed potatoes:

• 15 mini white russet potatoes washed, peeled and halved - cook till fork tender
• 3 tbsp vegan butter
• 1/4 - 1/2 cup vegan milk of choice - I like using Oat Milk
• 2 tbsp. Bob's Red Mill Nutritional Yeast
• season to taste
• 1 tbsp. fresh thyme
• 2 cups well chopped and steamed Black Kale (optional)

For the Vegan Onion Gravy:

• 1 tbsp. olive oil
• 1 tbsp. vegan butter
• 1 large sweet white onion finely sliced
• 4 cloves garlic pressed
• 1 tbsp. fresh thyme
• 1 1/2 tbsp. vegetable stock paste
• 2 tbsp. liquid soy seasoning
• 2 tbsp. Bob's Red Mill Nutritional Yeast
• 2 -3 cups of boiling water
• 1 heaped tbsp. Bob's Red Mill Whole Wheat Flour + 1/4 cup boiling water and stir till there are no clumps

Instructions

 

• To a large pot add your water and boil your potatoes till fork tender.  Strain your potatoes and transfer to a large food processor or large bowl to mash with masher.  To the processor or bowl add your vegan butter, vegan milk, nutritional yeast, seasoning and thyme.  Process or mash until everything is well combined and silky smooth.  You may need to add more milk, butter or seasoning, so just adjust as you please.  Once you reach your desired consistency, fold in the kale and stir till the kale is evenly distributed.  Set the mash aside.
• Preheat your oven to 375F and grab a 13″L x 7.75″W x 2.25″H baking dish.
• Heat a medium-sized pan on medium-high heat.  To the pan add the olive oil and vegan butter.   Cook for 30 seconds before adding your onion.  Cook for at least 15 minutes on low-medium heat.  This is an essential flavour building step. Do. Not. Skip. Be sure to stir often to avoid burning.  You want the onions lightly browned, not crispy.
• Now add your garlic, fresh thyme, vegetable stock paste, liquid soy seasoning and nutritional yeast.  Cook for 5 minutes before adding 2 cups of boiling water.  Bring the mixture to a boil and simmer for 5 minutes.  Check for taste and consistency.  If the mixture is too thick add more water, 1/4 cup at a time.  You want to make sure it's loose enough to be thickened.  The goal is for it to be a soup consistency before adding the flour + water mixture.
• Once you have achieved a good simmering consistency then go ahead and add your flour + water mixture.  Act fast and stir aggressively for around 1 minute with a whisk.  Cook for 3-4 minutes to remove flour flavour.
• Now, transfer the gravy to your 13″L x 7.75″W x 2.25″H baking sheet and let cool for a few minutes.  Lay it flat using a spatula. Begin dolloping your mashed potato onto the mixture and using a flat tool flatten it all out.  I like using a fork to carve marks vertically and horizontally across the mash.  This adds fun texture and when it cooks gets nice and golden brown! Before cooking spray the mashed potatoes with an oil of your choice for that added golden colour (you will thank me later if you do this).
• Cook for 30 minutes or until golden brown.
• Enjoy with Sunday Roast, Thanksgiving Sides or during the Christmas Holidays!

Notes

Be patient and caramelize the onions for as long possible - this will help you create the ultimate gravy base

Don't rush the baking time as you'll want a gorgeous brown crust to develop on top + this will ensure the dish is hot in the middle

The gravy will thicken up the next day, in my opinion, this is amazing, but if you like a lighter consistency then simply reheat in the oven to loosen up some of the oils

When choosing your vegetable stock for the gravy, be sure to check for sodium levels, some are high in salt making the gravy too strong for most. I love using vegetable stock paste and stirring it with water. This way I control the sodium!

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