Vegan Burgers With Gravy & Pesto Mashed Potato

Vegan Burgers With Gravy & Pesto Mashed Potato


- Media Credit: The Foodie Takes Flight
Your ad here?


The Foodie Takes flight takes her childhood favourite and turns it into a plant-based masterpiece
No ratings yet
Duration20 mins


Pesto Mashed Potatoes
  • 2 cups cooked and mashed potatoes
  • 1/2 tsp salt or to taste
  • 2 tbsp basil pesto I made my own
  • 1/2 cup unsweetened plant milk
Burger With Vegan Gravy
  • 2 Quorn Vegan Burger Steaks (feel free to use any burger patties)
  • Sliced mushrooms optional
  • ¼ cup flour
  • 1 tbsp vegan butter or oil
  • 3 cups water
  • ½ veggie cube
  • 1/2 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp salt (feel free to adjust)
  • dash pepper


Vegan Gravy

  • In a pan, heat the oil. Add in the flour and mix until a paste is formed.
  • Add in the rest of the ingredients.
  • Mix well and simmer for 5-10 minutes until thick and smooth.*
  • Add in salt to taste then mix well. Best enjoyed hot! You can also store this in the refrigerator once cool, then heat up again when ready to use. It can last up to 3 days in the refrigerator. Note that it will thicken up when cold, but will return to its regular consistency when heated.
  • *You can opt to use an immersion blender to easily dissolve the lumps of flour that can form.

Constructing the meal

  • In a bowl, mix all mashed potato ingredients together until smooth.
  • Cook burger steak according to package instructions. For the Quorn patties I simply many fried them until brown. I also sautéed some sliced button mushrooms with the burgers.
  • Heat a sauce a pan. Add in the oil. Place the veggie cube (if using)
  • Over low heat, add in the water. Then slowly add in the flour while mixing. Keep stirring until smooth.
  • Add in the soy sauce, garlic powder, and salt.
  • Let boil for 5-8 minutes on medium heat until thick. Season to taste.
  • On a plate, place the mashed potatoes burger patties, mushrooms, and then add in the gravy! Enjoy!
Constructing the mealThis recipe was republished with permission from The Foodie Takes Flight. Find the original recipe here
Your ad here?


Support Plant Based News in our mission to plant 1 million trees by 2030. 🌳

Your donation supports our mission to bring you vital, up-to-the-minute plant-based news and research and contributes to our goal of planting 1 million trees by 2030. Every contribution combats deforestation and promotes a sustainable future. Together, we can make a difference – for our planet, health, and future generations.

© 2021 Plant Based News is a UK-based digital media outlet publishing content about veganism and plant-based living, including news and current events, health, personal transformation stories, features, and recipes. | Plant Based News Ltd, PO Box 71173, London, SE20 9DQ, United Kingdom.