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Home » Vegan Mushroom Gravy

Vegan Mushroom Gravy

November 21, 2015 By Diane Smith 10 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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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.

Mushroom Gravy

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.

Mushroom Gravy

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.

Mushroom Gravy

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.

Vegan Mushroom Gravy; over mashed potatoes; in skillet

Here are some recipes you can add this gravy to:

  • Mashed Cauliflower
  • Oil-Free Roasted Potatoes
  • Vegan Meatloaf

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 in your caption, and I won’t miss it!

Mushroom Gravy
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4.16 from 25 votes
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Vegan Mushroom Gravy

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.
Prep Time25 minutes mins
Cook Time30 minutes mins
Total Time55 minutes mins
Servings: 4 people

Equipment

  • Large Skillet
  • Cutting board
  • Knife
  • Measuring Cups and Spoons
  • Silicone Cooking Utensil Set
  • Stainless Steel Mixing Bowl
  • Whisk

Ingredients

  • 4 cups homemade vegetable broth (for lower sodium, use homemade)
  • 1 cup white onion chopped
  • 4 cloves garlic finely chopped
  • 1 tbsp tomato paste
  • 8 ounces mushrooms such as porcini, cremini or shiitake, trimmed and chopped
  • 2 tbsp fresh thyme finely chopped
  • 1/2 tbsp fresh rosemary finely chopped
  • 1/3 cup red wine preferably something spicy like a Zen or Merlot (optional)
  • 1 tbsp low-sodium tamari (or low-sodium soy sauce)
  • 2 tbsp nutritional yeast
  • 2 tbsp cornstarch
  • salt and black pepper to taste
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Instructions

  • 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.

Notes

Nutrition

Nutrition Facts
Vegan Mushroom Gravy
Amount per Serving
Calories
70
% Daily Value*
Fat
 
0.4
g
1
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
461.8
mg
20
%
Carbohydrates
 
11.5
g
4
%
Fiber
 
2.7
g
11
%
Sugar
 
2.8
g
3
%
Protein
 
5.8
g
12
%
Vitamin A
 
50
IU
1
%
Vitamin C
 
7.4
mg
9
%
Calcium
 
30
mg
3
%
Iron
 
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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Reader Interactions

Comments

  1. Jenn

    November 26, 2019 at 5:09 pm

    Very tasty! I did add 1/4 tsp black pepper. Very yummy, glad to have found this before Thanksgiving.

    Reply
    • Diane Smith

      November 26, 2019 at 5:35 pm

      So glad you enjoyed it, Jenn! Happy Thanksgiving

      Reply
  2. Renie Norris

    November 27, 2019 at 1:04 pm

    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.

    Reply
    • Diane Smith

      November 27, 2019 at 1:15 pm

      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. 🙂

      Reply
  3. Inonge Mutonga

    December 4, 2019 at 1:46 pm

    Made this recipe last night. Was very tasty.

    Reply
    • Diane Smith

      December 4, 2019 at 1:48 pm

      Super, I’m so glad you enjoyed it! And, thanks for letting me know. 🙂

      Reply
  4. Lorraine

    May 23, 2020 at 8:33 am

    Can this gravy be frozen?

    Reply
    • Diane Smith

      May 23, 2020 at 12:53 pm

      Hi Lorraine, yes, you can freeze this gravy. Just make sure to cool it completely in the refrigerator first, then freeze in an airtight container or freezer bag. If you use glass, leave about an inch at the top for expansion. Some places say up to a year, but I would use it sooner, if possible. Thaw in the refrigerator before reheating. 🙂

      Reply
  5. Tiffany

    January 6, 2021 at 8:59 am

    This was one of the best gravy’s i have ever had, my husband was blown away by the flavor!

    Reply
    • Diane Smith

      January 6, 2021 at 10:04 am

      I appreciate the feedback, Tiffany. 💕 I’m so glad you both loved it!!

      Reply
4.16 from 25 votes (25 ratings without comment)

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Vegan Mushroom Gravy; over mashed potatoes; in skillet

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