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Vegan Mushroom Gravy

May 27, 2015 By Chuck Underwood 34 Comments

This Vegan Mushroom Gravy is pure gravy heaven.

I mean there’s just something magical about gravy …..isn’t there?

vegan mushroom gravy

Maybe it’s the memories of mom walking me down to the corner grill before school for a big ‘ole plate of biscuits and gravy.  Or maybe it’s the beef manhattans smothered in rich brown gravy that is near and dear to my heart.  But then there was the chicken fried steak in Texas with all that creamy white gravy…..

Gravy just seems to make food more…..well – comforting.  

So last night when my daughter asked for some of my Fluffy Buttermilk Biscuits…… I just knew I had to make some gravy to go with.  And since I had just brought home a new package of my favorite Baby Bella Mushrooms, it only made sense to try and make some kitchen magic happen.

And oh. my.  goodness.

I can definitely see a lot more of this gravy in my future (and my belly)!

 

 

Vegan Mushroom Gravy

 

vegan mushroom gravy

Vegan Mushroom Gravy | Brand New Vegan

 

Start out with an 8oz container of your favorite mushrooms.

I like Baby Bellas, but even the white button mushrooms would work too.

Saute about half an onion and 3-4 cloves of minced garlic in a few tablespoons of white wine.  Once the veggies are nice and soft go ahead and add the mushrooms.

Add 2 tablespoons of soy sauce (I always use the low sodium variety) and simmer until they’ve reduced in size and released all their liquid.

Meanwhile in a separate pan, lightly heat about 1/4 cup of whole wheat flour, a tablespoon of nutritional yeast and 1/2 teaspoon each of thyme, rubbed sage, and rosemary.  You don’t want to burn this, just heat it until it smells nice and toasty, and then stir this into your mushrooms.

Stir well and slowly add 2 1/4 cups of low sodium veggie broth.  Make sure all the flour has dissolved and add 1/2 teaspoon of Kitchen Bouquet Browning Sauce.  I also added just a drop of liquid smoke, but this is completely optional.

Heat this until it starts to bubble, and then just wait for it to reach the consistency you like.  The longer you heat it the thicker it will become.

Salt and pepper to taste.

This will make the perfect gravy for those ‘fancy’ occasions, or just as a weekday topper to all those yummy baked potatoes us McDougallers eat.

Now don’t just stand there in front of the stove eating spoonfuls out of the pan……  go pour this on something!

Happy gravy days.

brandnewvegan

 

 

5 from 3 votes
Print
Vegan Mushroom Gravy
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
A rich, decadent vegan mushroom gravy perfect for those special occasions, or just as a daily topper for potatoes, biscuits, or rice. Vegan and fat free.
Course: Sauce
Cuisine: American
Servings: 2 cups
Author: Chuck Underwood
Ingredients
  • 1/2 onion diced
  • 4 cloves garlic minced
  • 2 Tbs white wine (or sub veg broth)
  • 8 oz mushrooms sliced
  • 2 Tbls Soy Sauce low sodium variety
  • 1/4 cup whole wheat flour
  • 1 Tbs nutritional yeast
  • 1/2 tsp thyme
  • 1/2 tsp rubbed sage
  • 1/2 tsp rosemary
  • 2 1/4 cups vegetable broth low sodium variety
  • 1/2 tsp kitchen bouquet browning sauce
  • Drop or two of liquid smoke (optional)
Instructions
  1. Saute onion and garlic in wine until softened
  2. Add mushrooms and soy sauce and cook until reduced
  3. In a separate pan, lightly toast flour, nutritional yeast, and herbs
  4. Add flour mixture to mushrooms and stir well
  5. Slowly add vegetable broth and stir well to combine
  6. Add browning sauce and liquid smoke and heat to desired consistency

 

vegan mushroom gravy

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Filed Under: Dips, Sauces, & Gravy, Holiday Recipes, Recipes

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Reader Interactions

Comments

  1. nourishyoursoulwiththerainbow

    July 31, 2015 at 4:10 am

    This looks amazing!

    Reply
  2. JenSchreiner

    September 17, 2015 at 10:07 am

    Would any GF flours sub OK with this?

    Reply
    • Heidi

      October 24, 2015 at 6:39 pm

      cornstarch…the amount might not be quite the same, but cornstarch is a good thickener.

      Reply
  3. Gloria Parker Kersh

    September 18, 2015 at 6:35 am

    Would this be okay without the Kitchen Bouquet Browning & Seasoning Sauce??

    Reply
    • Chuck Underwood

      September 18, 2015 at 7:07 am

      Yes. Mostly for coloring

      Reply
  4. weirdlywired

    November 15, 2015 at 8:34 am

    We’ve tried several vegan mushroom gravy recipes and this is by far and away the BEST. Thank you!!!

    Reply
  5. rijman

    January 3, 2016 at 10:13 am

    This looks good. I’ve done other mushroom gravies and they are always bland.

    Reply
  6. Ralar

    October 11, 2016 at 3:54 pm

    I’m not a huge gravy fan, but today I got a hankering for some. I made your (easy peasy) mushroom gravy, ladled some on my lentil loaf (Lynn’s Meatloaf) and mashed potatoes and . . . . suddenly I’m a huge gravy fan! This recipe is a keeper.

    Reply
  7. Judy Shepherd

    May 11, 2017 at 4:55 pm

    Good stuff! I have been wanting to try this recipe for quite a while and finally did tonight. I didn’t have white wine, so used a couple splashes of red wine vinegar. It turned out delicious – even my picky husband loved it.

    Reply
  8. Stephanie Emmons

    July 12, 2017 at 10:00 am

    Hi Chuck,
    I know you from the McDougall Friends group. I’ve been following this new way of eating since the end of April and finally got around to trying your other gravy and yes, it is the Best Ever!!! Thanks for all you do for us and congrats this new leg of your journey. Glad you “quit your day job!” 🙂

    Reply
  9. Joann Ossont

    September 13, 2017 at 3:16 am

    Made this tonight. Outstanding!

    Reply
  10. Denise Hill

    October 13, 2017 at 6:20 pm

    Thank you for this. I looked at several other recipes that had either white flour or corn starch. Much prefer the flavor and health of ww flour and nutra yeast. Subbed red wine for white. All the rest the same and it’s lovely! Had to stop just eating it by the spoonful!

    Reply
  11. Sarah Underwood Ramey

    October 14, 2017 at 5:45 pm

    Thank you, it was amazing. Didn’t have kitchen bouquet, thought it looked nice and brown without it.

    Reply
  12. Alix

    January 11, 2018 at 9:51 am

    This was sooo good! Made it last night. Only 2 changes- used red wine instead of white (because that’s what I had) and only used thyme (no sage or rosemary). Had it with two baked potatoes- super easy delicious dinner. 😁

    Reply
  13. Cindie

    January 12, 2018 at 3:06 pm

    This recipe is fabulous! I omitted the last 2 ingredients because I didn’t have the browning sauce and do not like liquid smoke.

    Reply
  14. Emanuela

    January 17, 2018 at 6:14 pm

    Hi! see that you have.2 different gravy recipes both looking super delicious!😍 What are the differences? Which one do you recommend? 🙂

    Reply
    • Chuck Underwood

      January 17, 2018 at 7:29 pm

      I have a Brown Gravy – delicious and probably everyone’s favorite. I also have a mushroom gravy (also very good) and a country style cream gravy for biscuits and gravy.

      Reply
  15. Lee rhodes

    January 25, 2018 at 3:13 pm

    Omg! Amazing. Putting this on everything! Lol. I modified slightly. Used mushroom broth Vice water. Used three types mushrooms. Splash of Braggs aminos. YUM. Thanks much for your creative food!

    Reply
  16. Katherine

    June 14, 2018 at 1:32 pm

    This was fantastic! Used mushroom broth, omitted browning sauce, and red wine.

    Reply
  17. nelda

    November 3, 2018 at 9:17 am

    did you use this or any other toppings when you were on the potato diet? thank you

    Reply
    • Chuck Underwood

      November 3, 2018 at 4:14 pm

      I used my cheese sauce – once. Other than that I used various salsas and hot-sauces, or sauerkraut and mustard.

      Reply
  18. Sandy

    November 11, 2018 at 1:05 pm

    This is delicious!! I omitted the wine (used veg stock) and omitted the browning sauce (didn’t have and it wasn’t needed). Thank you! I am bringing this to my parent’s house for dinner tonight as they are having turkey and gravy so I can have my own gravy on a Dr Praeger burger lol
    Thank you for your creativity! You are making it much easier for me to be vegan 🙂 and my omni husband and kids love your recipes too (especially tacos)

    Reply
  19. Liz

    November 23, 2018 at 8:44 am

    I made this last night for (a non-vegan) Thanksgiving dinner, and everyone kept raving about it! I even skipped the part of browning the flour because my stovetop was full, haha. Thanks for this great recipe Chuck!

    Reply
  20. Jess

    December 14, 2018 at 8:40 am

    Have you ever frozen this?

    Reply
  21. AshleySB

    July 29, 2019 at 10:48 am

    How well does this freeze?

    Reply
  22. Lesley

    August 12, 2019 at 10:00 pm

    Will this be okay if I left out the nutritional yeast. Or can you recommend a substitute please

    Reply
  23. Ellysha

    November 13, 2019 at 10:46 am

    Do you know what would happen if you opted for Almond Flour instead of wheat flour?

    Reply
  24. Carole Gentry

    November 22, 2019 at 7:15 pm

    Chuck,
    Can this be made ahead of time and frozen? I have so much food prep before Thanksgiving that I am hoping this gravy can be frozen, thawed in the fridge on Wednesday and heated Thursday morning. Thank you and Happy Thanksgiving 🍁!
    Carole

    Reply
  25. Brenda G Hundley

    November 15, 2020 at 12:29 pm

    Made it by recipe, with increase to whole onion. Flavor is great, but too thin for me. Added 2 T cornstarch but no real thickening.
    Then…. I dumped the whole recipe into Vitamix with a can of chickpeas (drained). Blended on high and
    OMG, perfect consistency.

    Reply
  26. Maria

    December 25, 2020 at 8:59 pm

    This was amazing!! I used shiitake and maitake mushrooms both times I’ve made it and everyone loved it! Can’t recommend this recipe enough! Thanks!

    Reply

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Recipe Key

OFOil Free
GFGluten Free
MMMary's Mini
NFNut Free
SFSoy Free
LFLow Fat
IPInstant Pot
VVegan
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Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

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