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Vegan Mushroom Gravy

Recipe by Shane Martin

  • Total Time20 minutes
  • Yield3 cups 1x
  • DietVegan

Creamy, thick, and rich, this vegan mushroom gravy is delicious on mashed potatoes and much more! Simple ingredients, oil-free, and ready in 20 minutes.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 8 reviews

Ingredients

Scale
  • 2 1/4 cups low-sodium vegetable broth, divided
  • 1 medium white or yellow onion, chopped
  • 4 cloves garlic, finely chopped
  • 8 ounces of chopped portobello mushrooms
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh rosemary
  • 1/4 cup of red wine vinegar
  • 2 tablespoons tamari (low-sodium soy sauce if not GF)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground black pepper
  • Salt to taste if needed

Instructions

  1. Preheat a large skillet or saucepan over medium heat and cook the onions for 2-3 minutes or until translucent.
  2. Add 1/4 cup of the broth to the pan to prevent the onion from sticking and burning if necessary. Then, add the mushrooms and cook for 8-10 minutes or until they release their liquid and become tender.
  3. Stir in the garlic, rosemary, and thyme, and continue to cook for 1 minute until fragrant and aromatic.
  4. Pour in the red wine vinegar and cook for 1 more minute while stirring constantly.
  5. Stir in the remaining 2 cups of broth and bring the mixture to a simmer.
  6. In a small bowl or measuring cup, whisk together tamari, nutritional yeast, and cornstarch until it forms a thick paste. Add the mixture to the skillet and whisk continually until the paste dissolves.
  7. Bring the mixture to a boil and cook for 1 minute, reduce the heat to medium-low, and cook for 20 minutes, stirring occasionally.  The gravy will thicken as it cooks and then as it sits. Give it a final taste and season with a pinch of salt and pepper if necessary.
  8. Serve the gravy hot over mashed potatoes, rice, vegan meatloaf, or your other favorite recipes.

Equipment

Notes

  • Once the gravy cools to room temperature transfer it to an airtight container and store it in the freezer for up to 2 months. When you’re ready to partake of its goodness simply let it thaw in the refrigerator and reheat it in a saucepan, and stir or whisk it to remix everything.
  • Serve this mushroom gravy over mashed potatoes, rice, vegan meatloaf, crunchy baked cajun fries, and these delicious vegan biscuits. This gravy is perfect for family meals, dinner parties, or holiday get-togethers. If you’re looking for other options, try this Brown Gravy or Easy Vegan Gravy! 

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 29
  • Sugar: 1.4 g
  • Sodium: 100.3 mg
  • Fat: 0.1 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 1.2 g
  • Cholesterol: 0 mg
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Category: Dressings & Sauces
  • Method: Stovetop
  • Cuisine: Vegan

Find it online: https://shaneandsimple.com/vegan-mushroom-gravy/