Heather McDougall
Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter.



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
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Comments (6)
Do you really have to peel the potatoes???
I’m new to WFPB. This recipe is very good! At first I thought the gravy ingredients seemed odd and even when I taste tested the gravy on its own I thought I didn’t like it, but when I put it on the potatoes it tasted wonderful! I was pleasantly surprised!
very tasty gravy, no more Bisto for me!
I’m not sure why it didn’t ever occur to me to boil the garlic with the potatoes!!! The depth of flavor it adds is so good. The gravy is also delicious, and really brings together the flavors of the potatoes. Yum! Don’t wait for a holiday to make this one.
This is so simple you wouldn’t expect it to be so delicious!
Made these mashed potatoes and gravy along with grilled asparagus for dinner. My husband I loved. Great flavor!