Okay, so this recipe was born from sprouted potatoes. I know that sounds strange, but let me explain. Last week I had a massive bag of potatoes I’d bought that had started sprouting, which meant I needed to use a lot of potatoes in a short period of time. My solution? Potato soup! I’d made it before, but with dairy, which I am trying to cut out of my diet at the moment, so I thought I’d try a vegan version instead. I popped everything into the slow cooker, set the timer, and went to bed. The next morning, my ‘soup’ was ready! I tasted it and it was packed full of flavor, but I couldn’t help but think…this reminds me of something…oh my gosh it’s gravy! The color, the consistency, the flavor…all exactly like gravy. That night for dinner I spooned my new creation on top of…you guessed it…POTATOES, and it was divine.


  • 5 medium-sized russet potatoes
  • 1 small yellow onion
  • 2 tbsp minced garlic
  • 7 cups vegetable broth
  • 1 tbsp seasoning salt (Knorr ‘Aromat’ is the best Dutch equivalent of this, for my Dutchies)
  • 2 tbsp vegan cream cheese (plain or herb)


  1. Dice the potatoes (cleaned with skin still on) and onion.
  2. Add potatoes, onion, minced garlic, vegetable broth, and seasoning salt to slow cooker.
  3. Cook on low for 10 hours.
  4. Then add the room-temperature vegan cream cheese to the mixture.
  5. Puree with a hand blender until everything is well blended.
  6. Pour over mashed potatoes, (vegan) meatballs, french fries (or poutine for my fellow Canadians), or whatever else your heart desires. And enjoy!


-If you don’t have a slow cooker (€22.65 // $36.98), or if you wan’t to prepare the gravy in a fraction of the time, you can try this recipe on the stove! Simply replace steps 2 & 3 listed above with these:

2. Bring vegetable stock to a simmer in a large pot, then add potatoes, onion, minced garlic, and seasoning salt.

3. Simmer for 30 minutes, until potatoes are super tender.

-If you can’t find vegan cream cheese, you can omit it. You just might lose a bit of the creaminess, which gives it that rich gravy consistency.

If you made this recipe, I’d love to see your creation!

Tag me on Instagram at @meghflanagan and hashtag #EditEats


  1. Love the recipe, Meghan!! I bet it tasted delicious!!
    Would love to try but leaving the slow cooker to sleep gives me anxiety.. 😂😂😂 so prob I would cook in the morning until evening instead yes


    1. Thanks Femmy!! There’s a quick stovetop alternative in the ‘Tips’ section! You can cook it in 30 minutes on the stove instead if you’d like. 🤗


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s