vegan gravy recipe

Fluffy Mashed Potatoes with Vegan Gravy - 1 Pot gravy- Mushroom Free. Can be Nut-free, soy-free. Serve over mashed potatoes, biscuits, thanksgiving loaf and more. Vegan Recipe.&nbsp;

Fluffy Mashed Potatoes with Vegan Gravy - 1 Pot Mushroom Free

Recipe Vegan Mashed Potatoes

olive oil

onion

tbsp flour (all purpose, rice flour

tsp vegan worchestershire sauce (or use soy sauce)

tsp prepared mustard vinegar

garlic

tsp Black Pepper or white pepper

generous dash of fresh or dried thyme and sage

non dairy milk

water

yeast

nutmeg or cinnamon

Make the Mashed Potatoes. Add fresh herbs of choice and set aside.&nbsp;

Gravy: Heat oil in a skillet over medium heat. Add onion and cook until golden. Add the flour and mix in and toast for 2 to 3 minutes.

Add the sauces and spices and mix in. Add the milk and water and salt and bring to a boil. Keep whisking. It will take 4 to 6 minutes to thicken. Add nutritional yeast, nutmeg. Taste and adjust flavor. Add some soy sauce for additional saltyness. Add some poultry seasoning for additional flavor if you have some. Add more water if too thick. Serve over mashed potatoes or biscuits.

https://www.youtube.com/watch?v=Raw27tjni5o

Fluffy Mashed Potatoes with Vegan Gravy (1 Pot Mushroom Free).
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Comfort food knows no seasons. Try this 1 Pot mushroom free Gravy with mashed garlic potatoes! You can add mushrooms with the onions to the gravy for a mushroom variation. Use fresh herbs for amazing flavor. 

I cook my potatoes and garlic together in the Instant pot. Mash and whip, add some coconut milk and herbs of choice. Done! Potatoes can also be cooked in a saucepan. 

Options for Gluten-free, Soy-free, Nut-free.


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Vegan Mashed Potatoes With Mushroom-free Gravy | VEGAN RICHA RECIPES

If you are looking for a homemade vegan gravy that is sure to be a crowd-pleaser this Thanksgiving, then look no further! It’s quick and easy to make and sure to be a crowd pleaser for holidays, special occasions and even weeknight dinners!

Easy Vegan Gravy

vegetarian bouillon cube

vegetable oil

⅛ cup of diced yellow onion

all-purpose flour

Salt and pepper (to taste)

Start by either boiling or microwaving the water and bouillon cube until it&#39;s a well-combined broth, then set it aside.

In a small pot over medium-heat, add the vegetable oil and onions and saute until the onions become translucent tender. Lower to a simmer, add the flour, and stir until your roux has a smooth consistency.

Add the broth, salt, and pepper, and stir over low heat until it thickens.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661526671/iYMvdI0n0.mp4

This simple gravy recipe is incredibly quick and easy to make. I’ve used it for every Thanksgiving potluck for the past decade and it has always been a huge crowd-pleaser.

SIMPLE VEGAN GRAVY

Truly the best mushroom gravy recipe! It's super easy, vegan-adaptable &amp; gluten-free adaptable, and soooooooooo full of flavor, depth and complexity with the addition of miso! Use this on mashed potatoes, turkey or stuffing!

Mushroom Gravy 

veggie broth

miso paste (see notes for substitution)

—–

butter (or vegan butter!)

shallot, finely diced (or half an onion)

garlic,

thyme leaves (optional, sub 1 teaspoon dried)

flour flour

salt and pepper

Place broth and water in a small pot and bring to a simmer, then stir in miso until disolved.

At the same time, heat butter ( or oil)  in a large skillet and saute mushrooms and shallot over med-high heat. Saute 7-8 minutes, lowering heat if necessary, stirring occasionally, until mushrooms have fully released their liquid and all this liquid has cooked off.

Lower heat to medium, add garlic and thyme, saute 2 minutes.

Sprinkle the flour over top and stir to combine, cooking and stirring the flour 2 minutes, letting it brown a bit. Here is where the flavor is!

Add 1/2 of the hot broth, whisking and scraping all those flavorful browned-bits. When incorporated, add the remaining broth, stirring to combine Simmer gently on med-low until reduced and thickened, about 5 minutes.  Taste for salt, adding some if needed along with pepper.

This is the only gravy recipe that I will make. It’s our thanksgiving go-to. Since I found it, this is my favorite dish on thanksgiving. Thank you for this spectacularness.

This recipe is just delicious! Even though I cook for only two people, this gravy is so scrumptious that I always make a triple batch to serve over mashed cauliflower and potatoes. While this amount takes quite a bit of time to reduce,  it's soooo worth it! Thanks so much for another clearly written, easy to follow, and tasty recipe!

The best vegan mushroom gravy I have tasted. Very hearty with the perfect balance of garlic and thyme. Because I did not want too much sodium in the recipe I made it with the additional broth instead of the miso.

This gravy was amazing.  I used chicken broth and miso and lots and lots of mushrooms and it was the star of the show last night.  Easy and delicious.  Thank you!

Still one of your very best recipes, Sylvia. Have made it countless times, always a winner! The miso’s umami richness is simply genius. 
Particularly yummy with chicken breasts sliced thickly crossways and poached in the liquid - pop them in and bring to a simmer then switch off with a lid to keep the warmth in for 10-20 minutes. Juicy and divine!!

Best gravy I’ve ever had!rich and flavorful.  I used the beef broth.  I impressed all my family with this recipe too so thank you Sylvia!

Best gravy recipe I’ve ever made! Will definitely be making this for Thanksgiving!

Savoury, comforting, and warming, my make-ahead vegan mushroom gravy is the perfect accompaniment for roast dinners, pies, and mashed potatoes.

Make-Ahead Vegan Mushroom Gravy

onion (, finely-sliced)

leek (, trimmed, cleaned, and finely-sliced)

tbsp coconut aminos ((or light soy sauce/tamari if you're OK with those))

vegetable broth

flour

250 g mushrooms, sliced

tbsp sweet paprika

tbsp dried shiitake powder

tsp sugar

Sea salt and black pepper (, to taste)

In a large skillet over a low heat, gently fry the onions and leeks in the oil, stirring occasionally, until they start to caramelise. (This should take around 30 minutes.)

Add the roast garlic to the onions and leeks, mash it a little to break it up, and cook for another minute or so.

Stir in the coconut aminos, and allow to evaporate.

Turn up the heat, add the mushrooms, paprika, shiitake powder, and sugar. Cook for another 5 mins, stirring all the time.

Add the stock.

Mix the cornflour with the water to make a paste, and add to the skillet. Keep stirring for a couple of minutes, until the gravy has thickened and just begins to boil.

Reduce the heat to low, cover, and simmer for around 20 minutes.

Remove from the heat, and blend until smooth.

Taste, and season.

If not serving immediately, this mushroom gravy can be stored in an airtight jar in the 'fridge for a couple of weeks. It can also be frozen.

This is a great recipe... I've been stuck in a rut of making the same onion gravy for over a year now, and although it's delicious it's good to have another one to add to the repertoire to perk up veggie sausages and roasts for my family! Thanks for hooking up with Simple and in Season this month and a happy new year!

My flavorful and easy to make Vegan Gravy Recipe, made with aromatic herbs and spices, is perfect for your Thanksgiving table. Try it over mashed potatoes or baked tofu, and it will be a huge hit with your friends and family!

Vegan Gravy Recipe

vegetable broth (or water)

raw cashews (soaked for an hour)

nutritional yeast flakes

onion powder

cornstarch

thyme

paprika

Italian seasoning

cayenne pepper

Combine cashews, water or vegetable broth, Bragg's liquid aminos, nutritional yeast flakes, onion powder, garlic, and cornstarch in a high-speed blender, and process until smooth.

Pour sauce into a saucepan, and add thyme, Italian seasonings, paprika, and ground cayenne pepper. Heat on medium-high, while stirring constantly with a wire whisk until gravy thickens and is bubbly.

Serve immediately, or store in the refrigerator for 3 days.

I love your cooking techniques, thank you for sharing your skills

This gravy was so so so delicious... we used it on your instant pot mashed potatoes and it was yummy!!! My husband used the gravy as a dip the following day with some air fried potato wedges and he said it was awesome!!!  Thank you for such an easy awesome vegan gravy recipe...

My husband asks for your 'cashew gravy' when he wants comfort food. We can't feel guilty if it is also healthy. I'm super grateful for your recipes - thank you!

This gravy was super delicious! Had to make it again! 
Thank you Michelle!

One of my kids said that this was the best gravy EVER and that she would drink it! Lol. I served it over mashed potatoes and will be making it for Thanksgiving dinner this year for sure.

So delicious—- rich, savory and creamy. This is perfect!! Also quick and easy 👍👍

This gravy is amazing! Saving it to make again for company. Thank you so much for your flavorful recipes. I’m working hard to appease a carnivore and your site is helping.

Dang, you are my new BFF. I recently got diagnosed with celiac disease and I became a GF vegan 6 months ago and all your meals look so delicious and awesome, I am so glad I ran into your blog. I can hardly wait to start cooking your recipes. Thank you so much for making GF vegan food for all but especially, for people who really can't eat wheat, dairy, eggs or meat. You are literally God-send.

Enjoy a comforting meal with this creamy and hearty Dairy Free Mushroom Gravy over your favorite bowl of mashed potatoes or cauliflower.

Simple Dairy Free Mushroom Gravy

onion (chopped)

mushrooms

soy milk

Heat the olive oil in a saucepan over medium heat. Add in the onion and sauté in the olive oil until soft.

Add in the sliced mushrooms and sauté for about another 5 minutes or so until the mushrooms soften.

Sprinkle the flour over the onion and mushrooms and continue to cook and stir for about 3 minutes.

Stir in one cup of soy milk until smooth. Allow the gravy to thicken and then stir in the remaining soy milk and season with salt, pepper, and dried thyme.

Reduce the heat to medium low and allow everything to simmer until thickened to your desire, about 10 minutes.

Serve warm over mashed potatoes or cauliflower

I made this sauce with some minor changes (chickpea flour to make it gluten free and almond milk to be soy free). I had it with some gluten free pasta and it was nice and creamy, and filling! Easy, quick recipe with simple, "on hand" ingredients. Thanks for posting it.

We loved it. We do whole food plant based.  I used whole wheat flour instead of white and sautéed the onion and mushrooms in veggie stock.  Loved it, thanks for the idea. Super easy to make.

Top 6 vegan gravy recipe recipes from across the web

The most viewed vegan gravy recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 6 vegan gravy recipe recipes from across the web

The most viewed vegan gravy recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed vegan gravy recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine