Vegan Mashed Potato Bowls (Printable)
Creamy mashed potatoes topped with roasted veg, 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 oat or soy milk
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 Steps:
01 - Preheat the oven to 425°F. Line a 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 - Place the 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 in the oven alongside the vegetables for 20 to 25 minutes, shaking the pan occasionally, until the chickpeas are crispy on the outside.
04 - Place the diced potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes, or until the potatoes are easily pierced with 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 - Heat olive oil in a small saucepan over medium heat. Whisk in the flour to form a roux and cook for 1 to 2 minutes, stirring constantly, until lightly golden. Slowly pour in the vegetable broth while whisking continuously 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 consistency.
06 - Divide the creamy mashed potatoes among four serving bowls. Arrange the roasted vegetables and seasoned chickpeas on top. Drizzle generously with the vegan gravy. Garnish with chopped chives or parsley, sliced green onions, or crispy fried onions if desired. Serve immediately while warm.
# Expert Advice:
01 -
- Every component roasts or simmers while you barely lift a finger, making it perfect for lazy evenings when you still want real food on the table.
- The chickpeas get so crispy and deeply spiced that even my friend who claims to hate beans asked for the recipe.
- That gravy thickens into something so savory and silky, meat eaters will glance at it sideways and wonder if it is actually vegan.
02 -
- Do not skip drying your chickpeas after rinsing them, because even a little extra moisture means they will turn soft and soggy in the oven instead of shatteringly crisp.
- Adding cold plant milk to hot potatoes can cause the texture to go slightly gummy, so warm the milk briefly before pouring it in.
- Whisk the gravy constantly when adding broth to the roux or you will end up with tiny flour lumps that no amount of simmering can fix.
03 -
- Warm your plant milk in the microwave for about thirty seconds before adding it to the potatoes because cold liquid shocks the starches and can make the mash gluey instead of fluffy.
- Let the roasted vegetables rest for two minutes on the pan before moving them because they crisp up further as they sit and will hold their texture better in the bowl.