Protein-Packed-Vegan-Mashed-Potatoes-and-Gravy |

Protein-Packed Mashed Potatoes & Gravy


Mashed potatoes for dinner? Now you can, with these protein-packed mashed potatoes and vegan gravy! Comfort food at its very best.



For the Potatoes

  • 3 pounds russet or yukon gold potatoes (peeled if desired and cut into 1-2″ chunks)
  • 1 head cauliflower (broken into florets)
  • 1 12 ounce package firm silken tofu (such as Mori Nu brand)
  • 1 head roasted garlic*
  • 1 1/2 tablespoons nutritional yeast (optional)
  • 1/2 cup raw cashews**
  • Salt and pepper to taste

For the Gravy

  • 1/4 cup all-purpose flour or gluten-free flour blend
  • 4 tablespoons vegan butter or neutral-flavored oil such as grapeseed or canola
  • 3 cups vegetable broth
  • 2 tablespoons white or yellow miso paste (I used chickpea miso)
  • 2 tablespoons soy sauce or gluten-free Tamari
  • 3/4 teaspoon Kitchen Bouquet browning and seasoning sauce (optional (increase soy sauce to taste if not using))
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 8 ounces crimini or button mushrooms (sliced (optional))


For the Potatoes

  1. Bring a large pot of water to boil over high heat
  2. Add the potatoes and cook for 5 minutes
  3. Add the cauliflower and cook for another 5 minutes, or until potatoes are fork-tender
  4. While the potatoes and cauliflower are cooking, prepare the sauce by blending the tofu, roasted garlic, nutritional yeast, and cashews in a blender until smooth.
  5. Drain the potatoes and cauliflower and return to the pot.
  6. Mash the potatoes and cauliflower, adding the sauce a little at a time. If the mixture seems to thin, allow to sit for a few minutes to thicken up.
  7. Season with salt and pepper to taste, and serve with gravy and sauteed greens if desired.

For the Gravy

  1. In a small non-stick or cast iron skillet, cook mushrooms over medium-high heat until cooked and slightly browned.
  2. In a small saucepan, melt the vegan butter or oil over medium-low heat.
  3. Sprinkle in flour and whisk to combine until smooth, and cook for 1 minute.
  4. Add the remaining ingredients, and whisk until slightly thickened, around 5 minutes.
  5. Stir in cooked mushrooms, and serve warm over potatoes.


*If you don’t have roasted garlic on hand, add 4-5 cloves of garlic to the boiling water before adding the potatoes. Cook for 5 minutes, then strain out of the water and add to the sauce ingredients before blending. Alternatively, add 1 tsp. garlic powder to the the sauce ingredients.

**If you don’t have a high-powered blender, you may want to pre-soak the cashews for a minimum of 2 hours or up to overnight. This will help them blend up properly. Alternatively, for a quick-soak method, boil the cashews in a small pot of water for 15 minutes. For either soaking method, drain and rinse the cashews before blending.

***If serving with sauteed greens, use approximately 4-6 cups of raw chopped greens such as kale, beet greens, spinach, or chard. Saute greens in a large skillet over medium-high heat until wilted and tender.