Mashed Potatoes Wine and Mushroom Gravy- Vegan & Gluten Free

For me, comfort food is all about the sauce! And what could go better than mashed potatoes and a hot silky wine gravy? This easy, yet very impressive plate, can be the perfect answer for your meatless dinner table. You may add a good Israeli salad on the side or some patties and call it a meal.


You can find the mashed potatoes recipe by clicking here: mashed potatoes



For the gravy:

  • 1 box button or bello mushrooms, sliced (about 20)
  • 3 onions, chopped
  • 3 tbsp oil
  • 2 tbsp flour (I used white spelt, see notes for a GF- Passover version)
  • 2 cups vegetable stock OR water
  • 3 tbsp dry red wine
  • 1 tbsp soy sauce (or balsamic vinegar)
  • 1/2 tsp crushed black pepper
  • 1 tsp salt (or to your taste)
  • 1/2 tsp dry rosemary
  • 1/2 tsp dry thyme
  • 1/2 tsp dry sage (optional)
  • 1-2 tbsp fresh parsley, chopped




1). Heat up a wide nonstick skillet and add 1-2 tbsp oil. Add the chopped onions and saute for about 4 minutes. Add the sliced mushrooms, mix every few minutes and cook until golden brown. At the very end, sprinkle some salt and pepper. (about 7 minutes or so)

2). Transfer the onion and mushroom mixture to a plate or bowl and set aside. Prepare 2 cups of water and a whisk.

3). Using the same skillet, add the remaining 1 tbsp oil along with 2 tbsp flour and constantly whisk until flour is well incorporated.

4) SLOWLY add splashes of water while keep whisking until the consistency is nice and smooth.

5). Add the rest of the water, wine, salt, pepper and herbs, 1 tbsp soy sauce or balsamic vinegar and lower the heat.

6). Add half of the amount of the sauteed onion and mushrooms and cook for about 5 minutes.

7). Turn off the heat. Let sit for a few minutes. Add 1 tsp olive oil to add silkiness and sprinkle some fresh parsley on top.

8). To serve: Place a couple of scoops of mashed potatoes onto a plate.  Create a nice wide well and add the remaining sauteed onions and mushrooms.  Serve gravy on the side or on top and serve with a salad on the side.



For a Passover version:

Replace flour with potato starch. Mix 2 cups water with 2 tbsp potato starch and add to the skillet (after you transferred the onions and mushrooms to a plate). Whisk and scrape the bottom of the skillet until the liquid comes to a boil. Lower the heat and add the remaining ingredients. Cook until nice and thick.













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