Vegan Mashed Potato Bowls (Printable)
Creamy mashed potatoes with roasted veggies, spiced chickpeas and savory gravy for a cozy 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 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
# Directions:
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 fork-tender.
03 - Place the rinsed and drained chickpeas on a separate small baking tray. Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, salt, and pepper. Toss to coat evenly. Bake alongside the vegetables for 20 to 25 minutes, shaking the pan occasionally, until the chickpeas are crispy on the outside.
04 - Place the peeled and diced potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a rolling boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes until the potatoes yield easily to a fork. 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 the mixture turns lightly golden. Slowly pour in the vegetable broth while whisking vigorously to prevent lumps. 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, pourable consistency.
06 - Divide the creamy mashed potatoes among four serving bowls. Arrange the roasted vegetables and crispy chickpeas over the potatoes. Drizzle generously with the warm vegan gravy. Garnish with chopped chives, sliced green onions, or crispy fried onions as desired. Serve immediately while warm.
# Expert Tips:
01 -
- Every component can roast or simmer simultaneously so the whole meal comes together in under an hour without any frantic multitasking.
- The gravy alone is worth making because it transforms simple roasted vegetables into something that feels deeply indulgent and satisfying.
02 -
- Do not rush the gravy by cranking up the heat because it will form unappetizing lumps that are nearly impossible to fix.
- Drying the chickpeas thoroughly with a clean towel before seasoning them was a game changer that turned them from soft to genuinely crunchy.
03 -
- Start the potatoes and gravy on the stovetop while the vegetables and chickpeas roast so everything finishes at roughly the same moment.
- Blend two tablespoons of nutritional yeast directly into the mashed potatoes for a surprisingly convincing cheesy flavor that nobody will question.