Vegan Mashed Potato Bowls

These Vegan Mashed Potato Bowls are all the things you crave in the fall and winter in one bowl! The creamiest, dreamiest vegan mashed potatoes, crispy, crunchy tofu and veggies, roasted veggies and corn. All topped with the easiest and somehow most delicious vegan gravy ever!

One of the things I love the most about these vegan mashed potato bowls is that you can totally make them the way you want. I like to make the mashed potatoes as the base, then I do crispy baked tofu and brussels sprouts. However, you can do any veggies and protein you want. The batter for them is perfect and can be used for almost anything. Then I do corn and roasted veggies, but you can skip those, or make them however you want!

The crispy tofu is baked not fried and it is incredibly crunchy! You can also roast plain and crispy veggies at the same time, to make this much faster and easier!

Vegan Mashed Potato Bowls Recipe
The creamiest vegan mashed potatoes, crispy baked tofu nuggets, roasted veggies, corn and the best dang vegan gravy!

Crispy Tofu Nuggets
  • 15 oz (1 block) Extra firm tofu, pressed
  • 1 Cup Non dairy milk, I used almond milk
  • 1 Teaspoon Apple cider vinegar
  • 3/4 Cup All purpose flour
  • 1/2 Cup Corn starch
  • 1 Teaspoon Salt
  • 2 Cups Panko bread crumbs
Vegan Mashed Potatoes
  • 2 Pounds (about 4 large or 6 small) Yukon gold potatoes
  • 1/4 Cup Vegan butter( I used Earth Balance)
  • 1/4 Cup Non dairy milk
  • Salt and pepper to taste
Simple Vegan Gravy
  • 2 Tablespoons Vegan butter
  • 2 Tablespoons All purpose flour
  • 1 Cup Vegetable broth
  • 1/2 Teaspoon Poultry Seasoning (sage, thyme, rosemary, nutmeg)
  • Salt and Pepper to taste
For The Bowls
  • Corn
  • Roasted veggies
  1. Preheat the oven to 375 degrees. Start the crispy tofu first. 
  2. Take your pressed tofu and cut the block into cubes. Sprinkle with a few pinches of salt and set aside. 
  3. Now, in a small bowl, combine the non dairy milk and apple cider vinegar. Whisk and set aside.
  4. Then, in a medium sized mixing bowl, combine the flour, corn starch, and salt. Then, whisk the milk and vinegar mixture into the dry ingredients. Whisk until fully combined. In a separate bowl, add the panko. 
  5. Next, dip each tofu cube into the wet batter, then roll in the panko to fully coat. Then place the coated tofu on a baking sheet sprayed with non stick spray. Repeat with all the tofu. 
  6. Spray the tops of the tofu with more non stick spray and bake for 20-25 minutes, flipping after about 10 minutes. Bake until crispy and light brown. 
  7. While the tofu is baking, make the mashed potatoes. Peel the potatoes if you want(I like to leave the skins on), chop into small cubes. Add the potato cubes to a pot of water. Then turn the heat on high and bring to a boil. Boil, reducing heat as needed until the potatoes are tender and smash easily. About 15-20 minutes. 
  8. Once the potatoes are done, drain them. Return to the pot, smash them with a potato smasher, a ricer or in a mixer. Then add the vegan butter, non dairy milk and a few pinches of salt and pepper, then whip it all together to make them nice and creamy. Taste and adjust seasoning( you can always add a splash more milk or butter if needed). Set aside.
  9. Next make the gravy. In a medium sized skillet, melt the vegan butter, then whisk the flour in to form a paste, also called a roux. Then add the veggie broth, whisk to fully dissolve the roux into the veggie broth. Make sure there are no lumps.
  10. Bring to a simmer, whisking for a few minutes until it thickens. Then whisk in the poultry seasoning and a pinch of salt and pepper. Taste and adjust seasoning. Remove from heat.
  11. Once everything is done, scoop some mashed potatoes into a bowl, top with crispy tofu, corn, veggies and drizzle gravy over the top. Serve immediately! 
Recipe Notes
  • If you don't want to use tofu, any veggies will work. Or you can do half and half which is what I like to do. 
  • You can roast some veggies on the same pan as the crispy tofu if you want to have roasted veggies. 

Recipe adapted : Vegan Mashed Potato Bowls @ rabbitandwolves


This quick Cajun chicken one-pot is a winner for the family dinner table. Cajun spiced chicken in a creamy tomato sauce – with pasta and extra veg.


  • 1 tbsp olive oil
  • 1 onion peeled and chopped
  • 1.5 tbsp Cajun seasoning
  • 2 chicken breasts cut into bite-size pieces
  • 75 g chorizo, cut into small chunks
  • 2 cloves garlic peeled and minced
  • 1/2 red bell pepper deseeded and sliced
  • 1/2 green bell pepper deseeded and sliced
  • 1/2 yellow bell pepper deseeded and sliced
  • 200 g dried pasta shapes
  • 1 x 400g tin chopped tomatoes
  • 480 ml chicken stock
  • 60 ml double (heavy) cream
  • Large handful of fresh baby spinach
  • 10 fresh cherry tomatoes sliced in half
  • 50 g grated cheddar cheese
  • 2 tbsp freshly chopped parsley
  1. Heat the oil in a large frying pan (skillet) and add the onion. Cook on a medium heat for 5 minutes, stirring occasionally, until the onion begins to soften.
  2. Sprinkle the Cajun seasoning on the chopped chicken breast, then add to the pan with the onion. Heat for 5-6 minutes until the chicken is sealed on all sides.
  3. Add in the chorizo and garlic and fry for a further two minutes, until the chorizo starts to release it’s oils, then add peppers. Stir, then add the pasta shapes, tin of tomatoes and chicken stock. Bring to the boil, stir, then place a lid or some foil over the pan. Turn the heat down and let the pasta simmer for 15 minutes. Check and stir once or twice during this time.
  4. After 15 minutes, remove the lid and test the pasta. It should be just cooked (if it isn’t, cook for a couple of minutes more with a splash of boiling water if needed). Stir in the cream, heat through for a minute then turn off the heat and stir in the spinach. It should wilt very quickly.
  5. Sprinkle on the sliced tomatoes, grated cheese and parsley, then serve.

Recipe Adapted : CAJUN CHICKEN PASTA ONE POT @ delishfood