Vegan Mashed Potato Bowls (Printable)
Creamy mashed potatoes with roasted vegetables, seasoned chickpeas and savory gravy for a hearty plant-based bowl.
# What You’ll 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 tablespoons vegan butter
04 - 1 teaspoon 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 tablespoon olive oil
10 - 1/2 teaspoon paprika
11 - 1/2 teaspoon dried thyme
12 - Salt and black pepper, to taste
→ Seasoned Chickpeas
13 - 1 can (15 oz) chickpeas, rinsed and drained
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon ground cumin
17 - Salt and black pepper, to taste
→ Vegan Gravy
18 - 2 tablespoons olive oil
19 - 2 tablespoons all-purpose flour
20 - 2 cups vegetable broth
21 - 1 tablespoon soy sauce
22 - 1 teaspoon nutritional yeast
23 - 1/2 teaspoon 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 the oven to 425°F. Line a large baking sheet with parchment paper and set aside.
02 - Toss the cauliflower florets, broccoli florets, and sliced carrot with olive oil, paprika, dried thyme, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are golden and tender.
03 - On a separate small baking tray, toss the rinsed and drained chickpeas with olive oil, smoked paprika, ground cumin, salt, and pepper. Place in the oven and bake for 20 to 25 minutes, shaking the pan occasionally, until the chickpeas are crispy and lightly browned.
04 - Place the diced potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the potatoes are fork-tender. Drain thoroughly and return to the pot. Add the 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 the olive oil and flour to form a roux. Cook for 1 to 2 minutes, whisking constantly, until lightly golden. Slowly pour in the vegetable broth while whisking continuously. Stir in the soy sauce, nutritional yeast, onion powder, salt, and pepper. Simmer for about 5 minutes, whisking frequently, until the gravy thickens to a smooth consistency.
06 - Divide the creamy mashed potatoes among four bowls. Arrange the roasted vegetables and seasoned chickpeas on top. Drizzle generously with the vegan gravy and add any desired toppings such as chives, green onions, or crispy fried onions. Serve immediately while warm.
# Expert Tips:
01 -
- The gravy is so rich and savory that my nonvegan friend asked if I had secretly used beef broth, and I still grin thinking about it.
- Everything roasts on one or two trays while the potatoes boil, so you are not juggling ten pans like a circus act.
- Leftovers reheat beautifully for lunch the next day, which means this single effort feeds you twice.
02 -
- Do not rush the roux because undercooking it leaves a raw flour taste in the gravy that no amount of seasoning can mask.
- Drain the potatoes thoroughly and return them to the hot pot for a minute to steam off excess moisture before mashing, otherwise you get watery potatoes.
03 -
- Warm the plant based milk before adding it to the potatoes because cold liquid makes the mash gummy and dense instead of fluffy.
- If you want a cheesy depth without dairy, blend two tablespoons of nutritional yeast into the finished potatoes and taste the magic.