This vegan mushroom gravy is rich and flavorful thanks to earthy Porcini mushrooms and plenty of fresh herbs. It's perfect for serving over mashed potatoes, biscuits, or accompanying your holiday dinner!
The holidays will be here before you know it, so I'm forever experimenting with Thanksgiving and Christmas worthy recipes.
My favorite part of any holiday feast has always been the mashed potatoes. Seriously - I could just eat an entire plate of mashed potatoes for dinner. In fact, I often did back in college.
But as a vegetarian, I was never able to indulge in the gravy! So I set out to make my own delicious vegan-friendly gravy.
So I present to you this vegan mushroom gravy! This stuff is so good, you may catch yourself eating it by the spoonful!
This vegan mushroom gravy is:
- 100% plant based
- Loaded with savory, umami flavor.
- Gluten-free.
- Oil-free.
- Perfect for the holiday table.
If you're here planning your holiday menu, don't miss our new Vegan Christmas and Vegan Thanksgiving cookbooks. They're packed with all my favorite holiday-worthy recipes for a plant-based feast.
Now, there's no shortage of vegan gravy recipes out there. But, a lot of them call for ingredients such as vegan butter and oil which, while great in moderation, I like to avoid in large quantities.
This recipe, however, is relatively low in fat. Regardless, you don't have to worry about missing out on flavor and richness.
The key ingredient here, which is dried porcini mushrooms, have that delightful kick of earthiness that everyone loves about gravy.
The addition of onion granules, mustard and nutritional yeast really intensifies its umami flavor. For saltiness, I used a powdered vegetable stock when making the broth.
How to Thicken Gravy
There's a variety of methods you can use to thicken your gravy. By far the easiest option is adding flour or gluten-free flour. But you can also substitute cornstarch or arrowroot powder. I've tested this with a variety of flours, and buckwheat flour also achieves a great result.
Furthermore, the rehydrated porcini mushrooms also contribute to the thickness when you blend them in at the end.
Serving Ideas
This vegan gravy is so versatile and literally goes with everything!
Okay, don't take that literally and start pouring gravy on your oatmeal in the morning. But here are a few serving suggestions for all you gravy enthusiasts out there:
Mashed potatoes! Duh. I feel like these are incomplete without a generous drizzle on top.
I love dipping vegan croquettes in gravy. The cheesiness works so well with the deep, earthy flavors.
Serving it with lentil loaf is literally a Christmas dinner dream come true.
Make vegan biscuits and gravy - a Southern staple!!
How to Make Vegan Gravy
- Rehydrate the mushrooms. Cover the mushrooms in the vegetable broth in a saucepan. Bring to a boil, cover, take off the heat and leave to stand aside while you prepare the other ingredients.
- Add the onion to a non-stick frying pan or saucepan. Sauté for around 3 minutes, then add the onion granules and fresh rosemary, and sauté for 2 minutes more.
- Add the flour together with the plant based milk. Sauté for around 2-3 minutes, working continuously to ensure that the flour doesn't begin to stick.
- Pour in the mushroom-vegetable broth mixture, and add the mustard and the nutritional yeast. Bring to a simmer and stir over a medium heat for around 2 minutes.
- Transfer to a blender or food processor and blend until your desired consistency is reached. You can keep it as chunky or as smooth as you like.
This vegan gravy comes together in about 15 minutes, and you can store it for up to 5 days in the fridge.
If you love this vegan gravy, be sure to check out these other gravy recipes:
- Wild Mushroom Gravy
- Vegetarian Mushroom Gravy
- Caramelized Onion & Apple Cider Gravy
- Shallot & Shiitake Gravy
P.S. Don't miss our complete Vegan Thanksgiving Cookbook, for the ultimate plant based feast!
📖 Recipe
Equipment
- Sauce pan
Ingredients
- 1 oz dried porcini mushrooms
- 2 cups vegetable stock
- 1 onion, chopped
- 1 teaspoon onion granules
- 3 tablespoon fresh rosemary leaves
- ¼ cup gluten-free flour
- ¼ cup plant based milk
- 1 teaspoon mustard, ensure vegan and gluten-free
Instructions
- Rehydrate the mushrooms. Cover the mushrooms in the vegetable broth in a saucepan. Bring to a boil, cover, take off the heat and leave to stand aside while you prepare the other ingredients.
- Add the onion to a non-stick frying pan or saucepan. Sauté for around 3 minutes, then add the onion granules and fresh rosemary, and sauté for 2 minutes more.
- Add the flour together with the plant based milk. Sauté for around 2-3 minutes, working continuously to ensure that the flour doesn't begin to stick.
- Pour in the mushroom-vegetable broth mixture, and add the mustard and the nutritional yeast. Bring to a simmer and stir over a medium heat for around 2 minutes.
- Transfer to a blender or food processor and blend until your desired consistency is reached. You can keep it as chunky or as smooth as you like.
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