Go Back
–+ servings
Pouring mushroom gravy over mashed potatoes

Easy Vegan Gravy (Mushroom Gravy)

Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Makes 8 servings

Equipment

Ingredients

  • 2 ounces dried porcini or shiitake mushrooms
  • 4-5 cups vegetable stock or more as needed, separated
  • 1/2 cup olive oil
  • 1 small onion, diced
  • 8 ounces baby portobello mushrooms, chopped finely
  • 2 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon fresh thyme, finely chopped or 1/4 teaspoon dried thyme
  • 1/2 teaspoon fresh rosemary, finely chopped (optional)
  • 1 teaspoon low sodium soy sauce or liquid aminos
  • 2 teaspoons white miso
  • 1 teaspoon nutritional yeast, optional
  • Ground black pepper to taste
  • Optional: Unsweetened almond milk

Instructions

  1. Place 1/2 cup of vegetable broth in a small saucepan over medium heat. Bring to a quick boil and then turn off the heat. Stir in the dried mushrooms. Cover the pot and allow it to rest for 15 minutes.
  2. In a large skillet or rimmed pan, heat the oil over medium-high heat. Add the onions and cook for about 2-3 minutes and then add the mushrooms and cook, stirring frequently for about 6-8 minutes or until golden brown. Stir in the garlic and cook, for about a minute or until aromatic.
Make Roux: Sprinkle in the flour while stirring constantly. Cook, stirring for about 2 minutes.
  3. Slowly, stir in the rehydrated mushrooms and their liquid and whisk in 4 cups of broth a little at a time until a smooth sauce forms.
  4. Season: Add the thyme and rosemary (if using) and simmer for about 3 minutes. Stir in the soy sauce, miso, nutritional yeast and ground black pepper to taste.
  5. Blend: Transfer the gravy to a blender or use an immersion blender and blend until smooth (you can also leave a few chunks of onion and mushrooms for texture if preferred.
  6. Return to the Pan: Return the gravy to the pan. Add the reserved broth if needed to reach the desired consistency. Adjust seasoning to taste and simmer for about 2-3 minutes. Serve.

Notes

  • Make it gluten free by using gluten-free flour and Tamari instead of soy sauce.
  • If you prefer your gravy with a lot of texture, only blend part of the mixture.
  • For a thinner gravy, add additional broth.
 

Nutrition

Calories: 192 kcal, Carbohydrates: 16 g, Protein: 3 g, Fat: 14 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 10 g, Trans Fat: 0.001 g, Sodium: 531 mg, Potassium: 253 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 264 IU, Vitamin C: 2 mg, Calcium: 9 mg, Iron: 1 mg
QR Code linking back to recipe