Description
Upgrade your mashed potatoes and biscuits with this Easy Vegan Mushroom Gravy recipe. It’s an herb-infused vegan gravy that’s loaded with mushrooms, onions, and garlic. Easy to make oil free and gluten free!
Ingredients
Scale
- 1 to 2 tablespoons vegan butter or oil*
- 1 yellow onion, diced
- 8 oz regular or cremini mushrooms, sliced
- 4-5 garlic cloves, finely chopped or minced
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon ground fennel
- 1/2 to 1 teaspoon yellow mustard or apple cider vinegar
- 2 tablespoons all purpose flour or gluten free blend (see notes*)
- 3 and 1/2 to 4 cups vegan beef broth (water + 1 tablespoon Better than Beef Bouillon No beef soup Base)*
- 2 tablespoons Braggs Liquid Aminos or low sodium or reg tamari
- 2 tablespoons Nutritional Yeast
- salt and ground black pepper to taste
Instructions
- Heat a large non stick skillet or pot/Dutch Oven over medium heat. Add the onions, mushrooms and oil (or water/veggie stock). Saute for 5-7 minutes or so, until the onions are browning and soft and mushrooms are cooked. Then add the garlic and a pinch of salt & pepper. Cook for another minute. Transfer half of the mushroom mixture to small bowl, set aside.
- Now add the rosemary, fennel, poultry seasoning and flour to the pan with the remaining mushrooms and onions and stir together. Stir in the broth and the rest of ingredients to pan ( except mushrooms & onions you set aside earlier). Whisk until all the flour is incorporated.
- Bring to a boil, reduce to a good simmer and cook uncovered for 3-5 minutes until gravy has thickened and flour has cooked out.
- Add gravy to a blender and process until smooth. Return gravy to the pan and add the reserved mushroom garlic mix. Reheat if necessary. For a thicker gravy add a tablespoon or two of flour (or cornstarch) and a little water to a small bowl to make a paste (slurry) , whisk into gravy, simmer until thickened (see more options for thickeners in notes*) Season with salt & pepper if needed. Enjoy!
Notes
- For gluten free: use gluten free flour in place of regular all purpose flour
- For oil free: use water or veggie stock to sauté the veggies and use an oil free bouillon paste/cubes or mushroom broth.
- Store: will keep in airtight container in the fridge for up to 4 days and freezes well for up to 2 months.
There are a few ways to thicken gravy:
- For this recipe I stirred in the flour with the cooked onions and mushrooms before adding the cold veggie stock (bouillon and water). I also pureed a portion of the gravy which helps to thicken it naturally.
- make a roux, which consist of butter and flour that is cooked together in the pan or mixed in a bowl to form a paste and then added to the gravy and simmered until thickened.
- A slurry which consists of flour (or cornstarch) mixed with water. Gluten free flour blend can be used in place of flour- usually 1 tablespoon flour and about 2 tablespoons cold water.
- boxed potato flakes or mashed potatoes can also be used to thicken gravies and soups.
This post has been updated, it was originally posted Sept 2019, the recipe itself is unchanged.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Sauces & Dressings, Gluten free
- Method: Stovetop
- Cuisine: American, Canadian
Keywords: vegan mushroom gravy