Vegan Recipe: Mushroom Gravy

mushroom gravy

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This mushroom gravy is an opportunity to get creative! Here’s the basic recipe, but the amounts of herbs can adjust to your tastes or the paired dish–more for blander foods and less for highly seasoned dishes.

Ingredients, makes 6 servings

1/2 large onion, minced
10 regular-sized or 6 large mushrooms, sliced or chopped
2 cloves garlic, minced
2 cups low-sodium vegetable broth
1/2–1 teaspoon dried thyme
1/2 teaspoon dried rosemary optional, crushed
1/4–1/2 teaspoon rubbed sage
1 tablespoon nutritional yeast
1 teaspoon sherry, optional
1 tablespoon low-sodium soy sauce, coconut aminos, or gluten-free tamari
2 tablespoons unbleached flour substitute with arrowroot for gluten-free
1/4 cup plain non-dairy milk
Salt and freshly ground black pepper to taste
Liquid smoke (optional)


In a medium-sized nonstick saucepan, sauté the onion until beginning to brown, about 5-10 minutes.

Add the mushrooms and 1 tablespoon of water, and cook for another 3 minutes. Add the garlic, and cook, stirring, for another minute.

Add the vegetable broth, herbs, nutritional yeast, sherry, and soy sauce. In a bowl, whisk or blend (with a hand blender) the milk and flour together until smooth. Add it to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper to taste and serve.

Chef’s Notes: Blend until smooth for those who are not fans of mushrooms. For a smoother gravy with some pieces of mushroom, blend only half the gravy.

For bacon-flavored gravy, add a few drops of Liquid Smoke with the salt and pepper. This is excellent over biscuits!

Source: Susan Voisin, founder of Fat Free Vegan Kitchen

Per serving: Calories: 41; Fat: 0.4 g; Saturated Fat: 0.1 g; Calories from Fat: 10%; Cholesterol: 0 mg; Protein: 3 g; Carbohydrates: 7 g; Sugar: 2 g; Fiber: 2 g; Sodium: 151 mg; Calcium: 38 mg; Iron: 0.8 mg; Vitamin C: 3 mg; Beta-Carotene: 88 mcg; Vitamin E: 0.3 mg

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