With the Holidays coming up, this Vegan Mushroom Gravy is a must-have for your family dinner table. It's 100% plant-based, and oil-free, and your family will love it.
I decided to remake yet another older recipe and I am so glad I did. I had forgotten just how rich and decadent this gravy is.
I published the original recipe WAY back in 2015, but I thought the photos I took back then, on that old Samsung Galaxy Note 4 Smartphone just didn't do it justice.
Besides the photos, the only thing I changed in the recipe is I added even more mushrooms. This time I used 5 oz of baby portabellas AND 5 oz of shiitakes for even more of that incredible mushroom flavor.
I really hope you enjoy it and Happy Holidays, Everyone!
Vegan Mushroom Gravy
Start out by dicing ½ an onion and sauteeing it in a little veggie broth or water. When the onions start to soften, stir in the minced garlic, just until it becomes fragrant, about 30 seconds.
Then clean and slice about 10-16 ounces of your favorite mushrooms. I used about 5 ounces of baby portabellas and 5 oz of shiitakes. Add the soy sauce and a few cranks from your pepper mill and stir frequently - just until the mushrooms start to reduce.
There will be a lot of liquid, but it will eventually evaporate and start to slightly stick. That's when you deglaze the pan with the wine. If you're not into wine, you can use white wine vinegar, sherry, rice vinegar, or even apple cider vinegar.
Meanwhile, mix the flour, nutritional yeast, and herbs in a small bowl, and in a large measuring cup, mix the broth, the kitchen bouquet, and the liquid smoke.
Note: A lot of people have asked me WHAT IS "KITCHEN BOUQUET"? It's just a browning sauce and adds a bit of sweetness as well as color. It's in the aisle of your grocery store with the A1 sauce and Worcestershire Sauce. You can leave it out if you want, same with the liquid smoke, but they both do add a little more flavor to the gravy.
Now slowly alternate adding a little of the flour mixture to your gravy, stir that in, then add a little broth. Repeat until all of the flour and all of the broth has been added.
It will smell heavenly and eventually start to thicken. It will thicken even more when you take it off the heat and let it rest.
Have a wonderful holiday and we'll be back soon!Print
A rich, decadent vegan mushroom gravy perfect for those special occasions, or just as a daily topper for potatoes, biscuits, or rice.
- ½ onion, diced
- 4 cloves garlic, minced
- 2 Tbs white wine
- 16 oz mushrooms
- 2 Tbls low-sodium soy sauce
- ¼ cup whole wheat flour
- 1 Tbs nutritional yeast
- ½ tsp thyme
- ½ tsp rubbed sage
- ½ tsp rosemary
- 2 ¼ cups of low-sodium vegetable broth
- ½ tsp kitchen bouquet (adds color)
- Drop or two of liquid smoke (optional)
- Saute onion and garlic using 1-2 Tbs broth or water until softened
- Add mushrooms and soy sauce and cook until most of the liquid has evaporated
- In a separate bowl, mix flour, nutritional yeast, and herbs
- Alternate adding a little of the flour mixture to the mushrooms and then a little broth while stirring
- Continue until you have added all of the flour and broth
- Mix well as it thickens
This recipe was originally published May 27, 2015
Keywords: mushroom gravy