This creamy, golden vegan gravy recipe takes just minutes to put together. Sometimes my boys eat just a bowl of mashed potatoes and gravy for a snack. For dinner, we serve this dish with sautéed broccolini or green beans.  Hot tip: The gravy can be made ahead and refrigerated. It will thicken slightly more as it chills. To reheat, place in a saucepan, add a small amount of water, whisk to combine, and then heat slowly, stirring occasionally.

From drmcdougall.com

By Heather McDougall Jan 5, 2015

INGREDIENTS

FOR THE CREAMY GOLDEN GRAVY

  • 2 cups vegetable broth
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons tahini
  • ¼ cup brown rice flour
  • freshly ground black pepper

FOR THE GARLIC MASHED POTATOES

  • 4 large Yukon Gold potatoes
  • 2 cloves garlic
  • ¼ cup unsweetened, unflavored plant milk
  • Several twists of freshly ground white pepper
  • Dash of sea salt

INSTRUCTIONS

  • To make the gravy, place all ingredients except the pepper in a small saucepan. Stir well to mix. Cook over medium-low heat, stirring occasionally, until smooth and thick. Season with pepper to taste. Serve at once.
  • To make the Garlic Mashed Potatoes, peel the potatoes and chop into chunks. Place in a stainless pan with water to cover.
  • Add the whole garlic cloves. Bring to a boil, reduce heat, cover, and cook for 15 minutes, until potatoes are tender. Drain.
  • Mash in the pan, using electric beaters or a hand masher, adding the remaining ingredients as necessary to get a smooth consistency and a delicious flavor.

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