This easy vegan mushroom gravy features caramelized mushrooms and a little Tamari for depth of flavor, making it good enough to serve to your meat-eating guests, too.
I don't know about you, but it seems there can never be enough gravy. Well, the good thing about this vegan mushroom gravy recipe is that it has no added fat and you can feel guiltless about eating it! The perfect topping to your fluffy mashed potatoes or stuffing.
This recipe is easy to make and you can leave out the mushrooms if you like it better that way. That's what I'll be doing for this Thanksgiving's meal which is right around the corner. The addition of tomato paste and a strong red wine help develop the richness and color of this gravy without added fat.
I love serving this for Thanksgiving, and all winter long. I particularly love serving this beautiful gravy over some roasted potatoes or fluffy cauliflower mash, and sometimes just use it as a base to my cream of mushroom soup (add link). The variety of fresh mushrooms and fresh fragrant herbs in this gravy are what creates a dynamic sauce that’s layered in flavors.
Here are some recipes you can add this gravy to:
Serve with a stuffed tofu/seitan dish string bean casserole, and a fresh cranberry sauce, and you have yourself a comforting Thanksgiving meal your family will cherish in their hearts for a lifetime.
I'd love to hear your feedback in the comments below for this Vegan Mushroom Gravy recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
Servings |
people |
- 4 cups low sodium vegetable broth (for lower sodium, use homemade)
- 1 cup white onion chopped
- 4 cloves garlic finely chopped
- 1 Tbl tomato paste
- 8 ounces mushrooms such as porcini, cremini or shiitake, trimmed and chopped
- 2 Tbl fresh thyme finely chopped
- 1/2 Tbl fresh rosemary finely chopped
- 1/3 cup red wine preferably something spicy like a Zen or Merlot (optional)
- 1 Tbl tamari (reduced sodium)
- 2 Tbl nutritional yeast
- 2 Tbl cornstarch
- sea salt and pepper to taste
Ingredients
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- Add onion to a large skillet and sauté 3-4 minutes or until translucent. Add 1/4 cup of the broth to the pan to prevent onion from burning.
- Add mushrooms and cook for 10-12 minutes or until they release their liquid, and start to caramelize and become tender.
- Stir in garlic, rosemary, thyme and tomato paste and 2 cups of broth. Continue to cook for 1 minute until fragrant.
- Add wine and cook 1 minute, stirring constantly.
- Stir in remaining 2 cups broth and bring to a simmer.
- In a small bowl, whisk together tamari, nutritional yeast and cornstarch to form a thick paste. Add mixture to the skillet, whisking constantly to make sure paste dissolves. Bring mixture to a boil and cook 1 minute, stirring constantly, until the gravy thickens.
Very tasty! I did add 1/4 tsp black pepper. Very yummy, glad to have found this before Thanksgiving.
So glad you enjoyed it, Jenn! Happy Thanksgiving
I have a question about your directions. Step 5 says stir in remaining 2 cps of broth but there isn’t a step above that that indicates you should add the other 2 cps. of broth. I noted that 1/4 cp is added to the onion to prevent from burning, but there isn’t another place to add half of the broth. Was it suppose to be added to Step 3 when you added the paste? I’m new to the WFPB diet. I want to make a delicious gravy for our thanksgiving feast. Thank you for your ideas and help.
Hey Renie, thanks for catching that! Yes, add the 2 cups of broth in step 3 with the tomato paste. How did I miss that? I hope you enjoy. Have a Happy Thanksgiving and welcome to the WFPB lifestyle. 🙂
Made this recipe last night. Was very tasty.
Super, I’m so glad you enjoyed it! And, thanks for letting me know. 🙂