vegan mushroom gravy

Take your mashed potatoes to a whole new level with this rich, savory mushroom gravy! It&#x27;s fantastic on these garlic mashed potatoes as well as my mashed cauliflower and parsnip puree. Vegan.

Mushroom Gravy

olive oil

shallot (finely chopped (⅓ cup))

cremini mushrooms (sliced)

tamari

garlic

thyme leaves

rosemary

all-purpose flour

vegetable broth

Sea salt and black pepper

Heat the olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4 minutes.

Add the mushrooms and cook until soft, about 8 to 10 minutes. Stir in the tamari, garlic, thyme, and rosemary. Sprinkle the flour over the mushrooms and stir for 1 minute.

Add the broth and simmer until thickened, whisking often, about 20 minutes. Season with salt and pepper to taste.

This vegan mushroom gravy is packed with mushroom flavor and totally divine poured over absolutely everything. Rich, creamy and perfect.

Vegan Mushroom Gravy

Vegan Butter ((56 grams))

Medium Onion (White, Yellow or Brown, Chopped)

tsp Crushed Garlic

White Button Mushrooms ((240 grams))

Tbsp All Purpose Flour

Canned Coconut Milk ((240 milliliters) Full Fat, Unsweetened)

Tbsp Dark Soy Sauce

Vegetable Stock ((360 milliliters))

tsp Ground Black Pepper

Sea Salt (To Taste)

Melt the vegan butter in a saucepan and then add the chopped onions and garlic and fry until soft and translucent.

Add the sliced mushrooms and fry with the onions until the mushrooms have softened a little and started to release some of their water.

In a measuring jug mix the flour with a little of the coconut milk into a thick paste. Then add the rest of the coconut milk and whisk it together until smooth, making sure there are no lumps from the flour.

Then add the coconut milk/flour mix to the pot along with the soy sauce and vegetable stock.

Stir continuously and bring it to the boil. Once boiling keep stirring for a few minutes until thickened.

Remove from heat and add black pepper and sea salt to taste.

https://embed.mediavine.com/videos/uccb4qmfizkl86yqjno4

Vegan Mushroom Gravy - Loving It Vegan. This vegan mushroom gravy is packed with mushroom flavor and totally divine poured over absolutely everything. Rich, creamy and perfect.

Vegan Mushroom Gravy - Loving It Vegan

This thick &amp; creamy mushroom gravy is completely vegan &amp; dairy-free while still being packed with flavor. The perfect side dish for any gathering!

Tablespoons vegan butter (or olive oil)

shallots (diced)

garlic (minced)

mushrooms (sliced, I used cremini)

parsley

thyme

black pepper

Tablespoons all-purpose flour

vegetable broth (anywhere from 2-3 cups will work)

soy sauce

herbs (optional, as garnish- thyme, rosemary, oregano, etc)

First, prep the veggies by dicing the shallots, mincing the garlic, and slicing the mushrooms. Set aside.

Add the vegan butter to a pan and turn on the heat. Once the butter has melted, add in the shallots and garlic and sauté for 3 minutes until translucent.

Next, add in the sliced mushrooms and spices including the dried parsley, dried thyme, and pepper. Stir together and sauté the mushrooms on medium heat for 10-15 minutes until they have released their juices and are starting to crisp and brown.

Once the mushrooms are browning, add the flour to the pan and stir until it coats the mushrooms. Then, continue cooking another minute to toast the flour.

Next, add in the vegetable broth and soy sauce. I used 2 1/2 cups vegetable broth, but anywhere from 2-3 cups works. 2 cups will give you a much thicker gravy and 3 cups a thinner gravy.

Once the liquids are added stir together until combined and no chunks of flour remain. Then, cook the gravy another 5-10 minutes until it thickens. The gravy will continue to thicken once it is removed from the heat, so keep that in mind.

Top the gravy with any additional fresh herbs you would like such as thyme or oregano and serve!

https://content.jwplatform.com/videos/l40HamQf.mp4

If you're looking for the best vegan gravy to make this year, look no further than this dairy-free & super creamy Vegan Mushroom Gravy made with 10 ingredients. This mushroom sauce is filled with umami flavor and is really the perfect addition to any Holiday dinner.

This vegan mushroom gravy is rich and creamy: you'll want to pour it on everything! Savory mushrooms, garlic, fennel, and smoked paprika pack big flavor.

small yellow onion (1/2 cup minced)

mushrooms

olive oil, divided

fennel seeds

smoked paprika

sage

flour (for gluten-free, use 1

almond milk

salt

Finely mince the onion and garlic. Clean the mushrooms and finely chop them.

In a large saucepan over medium heat, warm 2 tablespoons of the olive oil. Add the onion and mushrooms and cook for 6 to 7 minutes until lightly browned. Stir in the soy sauce, then add the garlic, fennel, smoked paprika, sage and pepper and cook for 30 seconds over medium heat until fragrant.

Stir in the flour so the mushrooms are coated. Then add the remaining 1/4 cup olive oil and cook, bubbling rapidly, for 4 minutes, stirring frequently.

Reduce the heat to medium low. Add the almond milk and kosher salt. Cook for an additional 2 to 3 minutes, until thickened.

Remove from the heat. The gravy will continue to thicken as it cools. Taste and add an additional pinch or two of salt as necessary.

This is honestly the best gravy recipe (vegan or not) that I’ve ever come across.  Super simple to make, amazing flavor, versatile, and I looove that it’s vegan- we impress everyone with it. 
Thank you for this recipe. 💋👌

Wow! This was easily the best shroom biscuit gravy I’ve ever made! I did swap the oil for vegan butter, but don’t think it changed the flavor much overall. Fantastic balance of liquid and spices (I feel most recipes make it too thick). Thank you!!

Add a delicious twist to your meal with this Easy Vegan Mushroom Gravy. It&#39;s rich, creamy, flavorful, and takes just 30 minutes. Pour it over vegan mashed potatoes, veggies, or anything you like!

Easy Vegan Mushroom Gravy

extra virgin olive oil

onion

mushrooms (sliced, I used cremini mushrooms)

vegetable stock

Heat oil in a large skillet over medium-high heat. Sauté the onion until it&#39;s soft and lightly browned, for about 3-4 minutes.

Add garlic and mushrooms, stir, and sauté until they become soft and golden brown, for about 8-10 minutes.

Add the flour and cook over medium heat for 1-2 minutes, stirring frequently.

Gradually whisk in the vegetable stock until the mixture is smooth without any lumps.

Add the spices (thyme, salt, and pepper) and give it a good stir.

Bring the mixture to a boil, then reduce the heat to medium and continue cooking for approximately 5 minutes or until it thickens, making sure to whisk frequently.

If you're looking for an easy, comforting dish too cook with leftover mushrooms, this recipe for Vegan Mushroom Stew Recipe has got you covered!

Vegan Mushroom Stew Recipe

Tbsp dairy free margarine

shallots, finely sliced

garlic cloves,

chestnut mushrooms, finely sliced

Tbsp balsamic vinegar

red wine (check Barnivore!)

dried red lentils

dried barley

vegetable stock cube

300-500 ml fresh water

Tbsp tamari soy sauce

sea salt & black pepper

white potatoes, cooked

margarine

Tbsp nutmeg

plant milk

yeast (optional)

Add 2 tablespoons of dairy free margarine to a large saucepan over medium heat.

Add the sliced shallots and cook until translucent. Add the minced garlic and stir.

After 2 minutes, add the sliced chestnut mushrooms and thyme and cook for a further 2 minutes or until the mushrooms begin to soften.

Pour in 2 Tbsp balsamic vinegar and vegan red wine, then add the dried lentils and barley and stir thoroughly.

Crumble in 1 vegetable stock cube and add the water a little at a time. Cover the saucepan with a lid and add a little water &amp; stir every few minutes until the lentils and barley are cooked. (about 20 minutes)

Add the tamari soy sauce last, then season to taste with sea salt &amp; black pepper.

In the meantime, prepare the vegan potato mash. Add the cooked potatoes to a large bowl with 1 tablespoon of vegan margarine, season with nutmeg and parsley, add the nutritional yeast (optional), then stir in 50-75ml plant milk and stir until soft and fluffy.

Serve the stew alongside the potato mash &amp; enjoy!

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))

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!

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)

soy milk

salt and pepper

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 8 vegan mushroom gravy recipes from across the web

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Vegan Mushroom Gravy

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Easy Vegan Mushroom Gravy

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Simple Dairy Free Mushroom Gravy

Top 8 vegan mushroom gravy recipes from across the web

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

Top Tags

Mushroom Gravy

Vegan Mushroom Gravy

Vegan Mushroom Gravy

Vegan Mushroom Gravy

Easy Vegan Mushroom Gravy

Vegan Mushroom Stew Recipe

Make-Ahead Vegan Mushroom Gravy

Simple Dairy Free Mushroom Gravy

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