I dig gravy—when I want rich, hearty gravy with mushrooms in it, I make this Amazing Vegan Mushroom Gravy. This recipe is easy, minimalist, and delicious.
If you would like to make vegan gravy without mushrooms, try this Amazing No-Chicken Vegan Gravy. Sometimes I make both gravies because I can’t choose between them.
Serve Amazing Vegan Mushroom Gravy with
- Vegan Instant Pot Mashed Potatoes (No-Drain)
- Classic Vegan Muffin Tin Stuffing
- Anything that needs hearty gravy
Ingredients
Broth
I use & recommend Pacific Foods Organic Mushroom Broth for this gravy. Be sure to check your mushroom broth ingredients because some mushroom broths and bases contain whey, milk fat, or other dairy items. Additionally, this broth is gluten-free.
Soy Sauce
Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce adds nice umami and depth of flavor. Otherwise, regular soy sauce or tamari work too.
Garlic
You can use fresh or jarred minced garlic. If you have a small food processor you can put the peeled garlic cloves into it and pulse until the garlic is minced. This is one of my favorite quick ways to prep garlic.
Shrooms
Clean the mushrooms by wiping them off with a damp paper towel. Then slice or chop until you have ~3 cups. I use the stems, cutting them into small pieces, but that’s up to you.
Nooch
I always use and recommend unfortified nutritional yeast. This adds nice umami and depth of flavor to the gravy. If you only have fortified, decrease the amount to 1 TBSP or just omit it entirely. If you omit it, you may want to add a little extra soy sauce, pepper or salt
The fortified stuff can taste synthetic or vitamin-y. Fortified nutritional yeast can lose potency when stored, so there is no reason to suffer through the artificial taste when there is a chance of not receiving the benefits of the vitamins.
These two are my favorite unfortified nooches:
B12
I take this cherry flavored vegan B12 supplement instead of getting it through nooch. This supplement is sublingual, which aids absorption. Additionally, this supplement’s B12 is from methylcobalamin as opposed to cyanocobalamin. Methylcobalamin composed B12 has been shown to have better body retention than cyanocobalamin composed B12. Please consult a health professional if you need medical or dietary advice. I am not a health professional. You can read more about B12’s bioavailability here.
Both vegans and non-vegans may have difficulty getting enough B12.
Most of the B12 that we consume is made in a lab.
Here’s an excerpt from an article by Michael Greger M.D. FACLM at Nutritionfacts.org:
“It’s true, plants don’t make B12. Animals don’t make it either. B12 is made by microbes that blanket the earth. These bacteria grow in the guts of animals, which is why their bodies and products can be a source of this vitamin. Our herbivore primate cousins get all they need ingesting bugs, dirt, and feces, and we may once have gotten all we needed by drinking out of mountain streams or well water. But now we chlorinate our water supply to kill off any bugs. So we don’t get a lot of B12 in our water anymore, but we don’t get a lot of cholera either—that’s a good thing!”
Nutritional yeast is typically gluten-free, check labels. The ones I have linked to are gluten-free.
Gluten-free
Use tamari instead of soy sauce if you are making this gluten-free. For flour, use a 1-to-1 gluten-free flour.
Let’s Make Amazing Vegan Mushroom Gravy
Add 1 of the TBSPs of Earth Balance to the sauté pan, heat at medium and add onions, garlic, and mushrooms. Stir occasionally at medium heat while you make the roux/slurry in the sauce pot.
Add the other TBSP of Earth balance to the sauce pot and melt over medium heat.
Sprinkle flour over the melted Earth Balance and whisk together. Then add Broth and whisk until clumps are gone.
Next, add unfortified nutritional yeast, soy sauce, and black pepper, whisking until combined. Reduce heat for the sauce pot from medium to low heat.
Turn sauté pan heat to up to medium-high to finish sautéing until mushrooms are a deeper brown color and onions are translucent.
Add mushrooms and onions from the sauté pan to the sauce pot.
Let simmer, whisking occasionally until gravy reaches desired thickness. Taste and season with additional salt, soy sauce, pepper, or nutritional yeast. Serve and enjoy or store to enjoy later.
Amazing Vegan Mushroom Gravy
Equipment
- large sauté pan, I use a non-stick one
- medium to large sauce pot that you can use a whisk in
Ingredients
- 3 cups vegan mushroom broth some brands have dairy; link goes to vegan option
- 3 cups chopped baby bella mushrooms ~220 grams
- 1 cup chopped white onion ~150 grams
- 5 cloves minced garlic ~25 grams
- 2 TBSP Earth Balance or neutral oil for sautéing, divided into 1 TBSP x 2
- 1/2 tsp soy sauce dark or mushroom flavor if available, use tamari for gluten-free, more to taste
- 1/3 cup all-purpose flour use gluten free 1-to-1 if needed
- 1/8 teaspoon fresh ground pepper more to taste
- 1/4 cup unfortified nutritional yeast omit or use only 1 TBSP if using fortified; link goes to unfortified option
- 1/4 teaspoon salt more to taste; optional
Instructions
- Add 1 of the TBSPs of Earth Balance to the sauté pan, heat at medium and add onions, garlic, and mushrooms. Stir occasionally at medium heat while you make the roux/slurry in the sauce pot.
- Add the other TBSP of Earth balance to the sauce pot and melt over medium heat. Sprinkle flour over the melted Earth Balance and whisk together. Then add broth and whisk until clumps are gone. Next, add unfortified nutritional yeast, soy sauce, and black pepper, whisking until combined. Reduce heat for the sauce pot from medium to low heat.
- Turn sauté pan heat to up to medium-high to finish sautéing until mushrooms are a deeper brown color and onions are translucent.
- Add mushrooms and onions from the sauté pan to the sauce pot. Let simmer, whisking occasionally until gravy reaches desired thickness. Taste and season with additional salt, soy sauce, pepper, or nutritional yeast. Serve and enjoy or store to enjoy later.
Notes
Nutrition
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Did you make Amazing Vegan Mushroom Gravy?
What did you eat it with? Any variations? Will you make it again? Tell me about it in the comments section below.
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