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.
Use your gravy on your mashed potatoes, my Vegan Holiday Meatloaf, or even my Biscuits.
Have a wonderful holiday and we'll be back soon!
Vegan Mushroom Gravy
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A rich, decadent vegan mushroom gravy perfect for those special occasions, or just as a daily topper for potatoes, biscuits, or rice.
Ingredients
- 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)
Instructions
- 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
Notes
Like This Recipe? Tips & Donations Are Always Appreciated!
This recipe was originally published May 27, 2015
Jeanette Connor
This gravy was excellent,thick and just what my instant taters needed! Thank you Chuck!
Kari
This is amazing! I only had 8 oz of mushrooms but still great. At what point do you add the white wine? I just added it with the broth. Thank you for the wonderful recipe!
Patty Hansen
I just made this today, and OMG, it is sooo good. About the only thing I'll do different next time is cut the amount of broth/stock by about a third, and I might omit the rosemary or use a quarter tsp instead. But even so, on day like today that's cloudy and cold, there's nothing better than a big bowl of mashed potatoes and a lot of mushroom gravy!
momeducator
I successfully made the recipe using half the mushrooms called for, using 8oz instead of 16oz, and I doubled the onion called for. But kept all the other ingredients the same amounts. My version worked too. Just thought I'd share in case someone else was thinking of the same changes.
Nina
Greetings from the UK, Merry Christmas and Happy Anniversary Wishes. This is a great opportunity to thank you for all your recipes and culinary ideas that you kindly share week on week.
Quick Question. Is kitchen bouquet what we know as ‘gravy browning’ in the UK? I’m just wondering and curious to know…
Have a great Christmas and stay safe…
Lyn
I made this for Thanksgiving this year and even my omnivore relatives thought it was spectacular! It seems thin when it i done, but it worked for us.
I will definitely put this in my rota.
Kim
My meat eating husband thinks this gravy is really good! That is high praise! Thx, Chuck!
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!
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.
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
Ellysha
Do you know what would happen if you opted for Almond Flour instead of wheat flour?
Pam
Almond flour would definitely not work; it does not have the same thickening ability as whole wheat. I've used superfine brown rice flour for a gluten free alternative to the ww flour, and it worked well. Use same amount of rice flour as called for ww, and just whisk it into the broth.
Excellent gravy recipe.
Lesley
Will this be okay if I left out the nutritional yeast. Or can you recommend a substitute please
AshleySB
How well does this freeze?
Jess
Have you ever frozen this?
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!
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)
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.
Katherine
This was fantastic! Used mushroom broth, omitted browning sauce, and red wine.
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!
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.
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.
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. ?
Sarah Underwood Ramey
Thank you, it was amazing. Didn't have kitchen bouquet, thought it looked nice and brown without it.
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!
Joann Ossont
Made this tonight. Outstanding!
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!" 🙂
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.
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.
rijman
This looks good. I've done other mushroom gravies and they are always bland.
weirdlywired
We've tried several vegan mushroom gravy recipes and this is by far and away the BEST. Thank you!!!
Gloria Parker Kersh
Would this be okay without the Kitchen Bouquet Browning & Seasoning Sauce??
Chuck Underwood
Yes. Mostly for coloring
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.
nourishyoursoulwiththerainbow
This looks amazing!