This Vegan Mushroom Gravy is pure gravy heaven.
I mean there’s just something magical about gravy …..isn’t there?
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 | 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.
- 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)
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Saute onion and garlic in wine until softened
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Add mushrooms and soy sauce and cook until reduced
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In a separate pan, lightly toast flour, nutritional yeast, and herbs
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Add flour mixture to mushrooms and stir well
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Slowly add vegetable broth and stir well to combine
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Add browning sauce and liquid smoke and heat to desired consistency
nourishyoursoulwiththerainbow
This looks amazing!
JenSchreiner
Would any GF flours sub OK with this?
Heidi
cornstarch…the amount might not be quite the same, but cornstarch is a good thickener.
Michele Clutter
I have to b e gluten free for 12 weeks so I was wondering the same.
Gloria Parker Kersh
Would this be okay without the Kitchen Bouquet Browning & Seasoning Sauce??
Chuck Underwood
Yes. Mostly for coloring
weirdlywired
We’ve tried several vegan mushroom gravy recipes and this is by far and away the BEST. Thank you!!!
rijman
This looks good. I’ve done other mushroom gravies and they are always bland.
Ralar
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.
Judy Shepherd
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.
Stephanie Emmons
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!” 🙂
Joann Ossont
Made this tonight. Outstanding!
Denise Hill
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!
Sarah Underwood Ramey
Thank you, it was amazing. Didn’t have kitchen bouquet, thought it looked nice and brown without it.
Alix
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. 😁
Cindie
This recipe is fabulous! I omitted the last 2 ingredients because I didn’t have the browning sauce and do not like liquid smoke.
Emanuela
Hi! see that you have.2 different gravy recipes both looking super delicious!😍 What are the differences? Which one do you recommend? 🙂
Chuck Underwood
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.
Lee rhodes
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!
Katherine
This was fantastic! Used mushroom broth, omitted browning sauce, and red wine.
nelda
did you use this or any other toppings when you were on the potato diet? thank you
Chuck Underwood
I used my cheese sauce – once. Other than that I used various salsas and hot-sauces, or sauerkraut and mustard.
Sandy
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)
Liz
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!
Jess
Have you ever frozen this?
AshleySB
How well does this freeze?
Lesley
Will this be okay if I left out the nutritional yeast. Or can you recommend a substitute please
Ellysha
Do you know what would happen if you opted for Almond Flour instead of wheat flour?
Carole Gentry
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
Brenda G Hundley
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.
Maria
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!