Home Simple Vegan Vegan Recipes Vegan Mushroom Gravy – Brand New Vegan

Vegan Mushroom Gravy – Brand New Vegan

skillet of vegan mushroom gravy

Vegan Mushroom Gravy – Brand New Vegan

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.

skillet of vegan mushroom gravy

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.

old 2015 photo of my vegan mushroom gravy

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

skillet of 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!

brandnewvegan
skillet of my vegan mushroom gravy

Print

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Vegan Mushroom Gravy


  • Author:
    Chuck Underwood

  • 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


Units


Scale


Instructions

  1. Saute onion and garlic using 1-2 Tbs broth or water until softened
  2. Add mushrooms and soy sauce and cook until most of the liquid has evaporated
  3. In a separate bowl, mix flour, nutritional yeast, and herbs
  4. Alternate adding a little of the flour mixture to the mushrooms and then a little broth while stirring
  5. Continue until you have added all of the flour and broth
  6. Mix well as it thickens

Vegan Mushroom Gravy

Vegan Mushroom Gravy – Brand New Vegan | Simple Vegan
Home Simple Vegan Vegan Recipes Vegan Mushroom Gravy – Brand New Vegan

Vegan Mushroom Gravy – Brand New Vegan

skillet of vegan mushroom gravy

Vegan Mushroom Gravy – Brand New Vegan

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.

skillet of vegan mushroom gravy

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.

old 2015 photo of my vegan mushroom gravy

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

skillet of 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!

brandnewvegan
skillet of my vegan mushroom gravy

Print

clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Vegan Mushroom Gravy


  • Author:
    Chuck Underwood

  • 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


Units


Scale


Instructions

  1. Saute onion and garlic using 1-2 Tbs broth or water until softened
  2. Add mushrooms and soy sauce and cook until most of the liquid has evaporated
  3. In a separate bowl, mix flour, nutritional yeast, and herbs
  4. Alternate adding a little of the flour mixture to the mushrooms and then a little broth while stirring
  5. Continue until you have added all of the flour and broth
  6. Mix well as it thickens

Vegan Mushroom Gravy