Go Back
+ servings
Print

Vegan Mushroom Gravy

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.
Course Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Method Stovetop
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 3 cups
Calories 199kcal

Ingredients

  • 1 tbsp olive oil
  • 1 shallot finely grated
  • 2 tbsp salted vegan butter or sub more oil
  • 16 ounces cremini mushrooms
  • 1 tsp fresh thyme leaves
  • 1/2 tsp black pepper plus more to taste
  • 1/4 tsp smoked paprika
  • 2 cloves garlic minced
  • 1 tbsp low-sodium tamari
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium vegetable broth
  • 2 cup water
  • salt, to taste

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 199kcal | Carbohydrates: 18g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 415mg | Potassium: 751mg | Fiber: 2g | Sugar: 4g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg