Vegan Mashed Potato Bowls (Printer-friendly)
Hearty bowls of silky mashed potatoes with roasted vegetables, spiced chickpeas and rich gravy—plant-based comfort in under an hour.
# What You Need:
→ Mashed Potatoes
01 - 3 lbs Yukon Gold or Russet potatoes, peeled and diced
02 - 1/2 cup unsweetened plant-based milk (oat or soy)
03 - 3 tbsp vegan butter
04 - 1 tsp garlic powder
05 - Salt and black pepper, to taste
→ Roasted Vegetables
06 - 2 cups cauliflower florets
07 - 2 cups broccoli florets
08 - 1 large carrot, peeled and sliced
09 - 1 tbsp olive oil
10 - 1/2 tsp paprika
11 - 1/2 tsp dried thyme
12 - Salt and black pepper, to taste
→ Seasoned Chickpeas
13 - 1 can (15 oz) chickpeas, rinsed and drained
14 - 1 tbsp olive oil
15 - 1/2 tsp smoked paprika
16 - 1/2 tsp ground cumin
17 - Salt and black pepper, to taste
→ Vegan Gravy
18 - 2 tbsp olive oil
19 - 2 tbsp all-purpose flour
20 - 2 cups vegetable broth
21 - 1 tbsp soy sauce
22 - 1 tsp nutritional yeast
23 - 1/2 tsp onion powder
24 - Salt and black pepper, to taste
→ Optional Toppings
25 - Chopped fresh chives or parsley
26 - Sliced green onions
27 - Crispy fried onions
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower, broccoli, and carrot with olive oil, paprika, thyme, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and tender.
03 - On a separate small baking tray, toss drained chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Bake in the oven for 20-25 minutes until crispy, shaking the pan occasionally for even browning.
04 - Place diced potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender. Drain thoroughly and return to the pot. Add plant-based milk, vegan butter, garlic powder, salt, and pepper. Mash until smooth and creamy.
05 - In a small saucepan over medium heat, whisk together olive oil and flour to form a roux. Cook for 1-2 minutes, whisking constantly, until lightly golden. Slowly pour in vegetable broth while whisking continuously. Stir in soy sauce, nutritional yeast, onion powder, salt, and pepper. Simmer for about 5 minutes, whisking often, until the gravy thickens to your desired consistency.
06 - Divide the mashed potatoes evenly among four bowls. Arrange roasted vegetables and crispy chickpeas over the potatoes. Drizzle generously with vegan gravy and add any desired toppings. Serve warm.
# Expert Tips:
01 -
- Every component can roast or simmer simultaneously, so you are not chained to the stove for an hour.
- The gravy is so rich and savory that even my non vegan friends ask for the recipe.
- It reheats beautifully, making it ideal for meal prep lunches throughout the week.
02 -
- Dry your chickpeas thoroughly with a clean towel after draining them, because even a little moisture will make them steam instead of roast and you will end up with soft, disappointing nuggets.
- Add the broth to your roux very slowly at first, whisking vigorously, because dumping it in all at once guarantees lumps that are nearly impossible to smooth out later.
03 -
- Warm your plant milk slightly before adding it to the potatoes because cold liquid cools the mash down and makes it stodgy instead of velvety.
- A pinch of sugar in your gravy balances the saltiness and rounds out the flavor in a way that makes people wonder what your secret ingredient is.