This Vegan Mushroom Gravy is made with hearty cremini mushrooms, fresh herbs and thickened with a fool-proof roux. You won’t be able to resist drizzling this buttery smooth gravy on everything. Vegan, Nut-Free, Soy-Free, Gluten-Free option.
Aromatics: Warm the oil in a large sauté pan over medium high heat. Add the shallot and sauté for 2 minutes, stirring occasionally.
Cook the Mushrooms: Add the butter to the pan, then add the mushrooms once it’s melted. Stir the mushrooms so they are all evenly coated in butter, then let sit for ~1 minute before stirring again; this encourages browning and gives more depth of flavor. Repeat this process 3 to 4 more times, until the mushrooms have shrunk in size.
Herbs & Spices: add the thyme, black pepper, smoked paprika, and tamari to the pan. Mix well and sauté for 2 minutes. Sprinkle the flour over the mushrooms and mix well until evenly distributed.
Make the Gravy: Add the vegetable broth and water to the pan and mix well. Increase the heat to high and bring the gravy to a boil, then reduce the heat to medium and simmer for 15 to 20 minutes, stirring occasionally, until the gravy has reduced and thickened.
Serve: season with additional black pepper and salt, if necessary. Serve warm, as desired. Leftovers will keep in the fridge for up to 5 days.
Olive oil can be subbed for all butter, or vice-versa
Gluten-Free: omit the flour from this recipe, but follow the remaining instructions as written until step 4. Dissolve 1 tablespoon of cornstarch or arrowroot powder in 2 tablespoons of water and add to the gravy in the final 10 minutes of simmering. Mix well; if the gravy is too thin for your liking, dissolve and add additional cornstarch to the gravy in 1 teaspoon increments.