Hello, my chickpeas! I made it a goal this year to release some delicious Thanksgiving inspired recipes, and this is one of them! Today we are going to learn how to make my Vegan Mushroom Gravy!
This gravy is rich, creamy, and has a deep savory flavor from the mushrooms. I love serving it with mashed potatoes, but you can really serve it with whatever you’d like! It’s the perfect addition to your plant based Thanksgiving table and I hope you give it a try!
Inspiration for Vegan Mushroom Gravy
The inspiration for this one is probably not all that shocking – Thanksgiving and fall flavors were the main inspiration here!
I grew up in a mostly vegetarian household, and we usually celebrated Thanksgiving with some close family friends. They always provided gravy, but I usually skipped it since it was typically made with non-vegetarian ingredients. When I became an adult and got more into cooking, I started experimenting and making different vegetarian (and eventually vegan) versions each year – and this year I decided to make my own version!
The concept of mushroom gravy is definitely not brand new – there are many mushroom gravy recipes out there. However, many of them still use animal products, and I wanted mine to be completely plant based and vegan friendly! I personally believe mushrooms are the perfect flavor focus for a vegan gravy, because even without all of the extra animal products they can still provide a delicious hearty flavor. Plus, the mushroom flavor pairs well with most other flavors on a holiday table!
Our version today will obviously not be the most traditional gravy you’ve ever had since it’s free of animal products. However, we are taking many of the general gravy guidelines and applying them to give us a similar experience! We are thickening our gravy with flour, using a savory broth as our main liquid component, and allowing our creation to thicken on the stovetop until we are content. Plus we are adding in other Thanksgiving-inspired flavors to really pull in those holiday vibes!
Here’s what we are working with today:
- Onion and garlic: these work well with our mushrooms to pull in those savory flavors!
- Mushrooms: the star of our show! These are going to give us that rich flavor we are looking for.
- Tamari: this may seem like an unexpected ingredient, but it pairs SO beautifully with our mushrooms and really highlights their flavors. This also adds just a tad bit of moisture, which we want before we add in our flour!
- Whole wheat pastry flour: my flour of choice here! This flour is great for those who follow a whole food plant based lifestyle, because it behaves similarly to all purpose flour but is still made with whole wheat!
- Vegetable broth: our replacement for the traditional meat broth that is typically found in gravy.
- Fresh thyme and sage: I tested this recipe with dried herbs, and it just wasn’t the same. The fresh stuff is a game changer here!
- Nutritional yeast: This one is optional, but I personally love it. Nutritional yeast is savory and slightly nutty, and I think it goes very well with our other flavors. However, if you aren’t a fan of its flavor, feel free to skip it.
How to Make Vegan Mushroom Gravy
As always, keep scrolling for the full recipe! But here’s what you’re getting yourself into:
- Sauté onion and garlic
- Add mushrooms and tamari, cook a few minutes
- Throw in flour, cook for a minute
- Add veggie broth and herbs, simmer and cook until thick
- Eventually add in your nutritional yeast
- Sprinkle in some salt and allow to cool
- Serve and enjoy!
Tips & Tricks
I love creating recipes, but I also love giving you guys the freedom to change them up and make them your own! You probably don’t want to mess too much with the cooking method in this one or it may not thicken up correctly, but you can definitely play around a bit with the ingredients if you’d like. Here are some ideas for you!
- Use your favorite type of mushroom! I tested this with both cremini and portobello, and they both were delicious. Honestly, any mushroom would work here – just keep in mind that the type of mushroom you use will affect the flavor. So use one that you love!
- Can’t find whole wheat pastry flour? No worries at all! All purpose flour is also totally fine for this recipe. (However, if you want to find whole wheat pastry flour, be sure to try your local health food store or order it on amazon!)
- Like things a little bit sweet? Experiment with this one at your own discretion because I haven’t tested it myself, but replacing the onion with shallot should bring a slightly sweeter flavor to your gravy!
- Serve this on anything you’d like! I love serving it on mashed potatoes or baked potatoes, with roasted vegetables, or dipping my favorite bread in it. It would also likely pair well with any vegan meats or mains that you may have on your Thanksgiving table!
- Want some other recipes to use up any leftover mushrooms? Check out my Pumpkin Pasta with Spinach and Mushrooms or my Vegan Lentil Sloppy Joes next!
Vegan Mushroom Gravy (Oil Free!)Course: Sauce, Sides
This Vegan Mushroom Gravy is plant based, oil free, rich, savory, and perfect for the holidays! Serve this with mashed potatoes, roasted veggies, or your Thanksgiving main dish.
*Note that the “From Start to Finish” time includes 5 minutes to prepare your veggies and herbs, and 40 minutes to complete the recipe. This time could vary a bit depending on how thick you want your gravy to get.
3 cups vegetable broth, divided
1/2 medium yellow onion, diced
4 cloves garlic, minced
4 oz mushrooms of choice (my favorites are cremini or portobello), diced
1.5 Tbsp tamari
3 Tbsp whole wheat pastry flour* OR all purpose flour
1 tsp fresh thyme leaves, minced
2 tsp fresh sage, minced
2 tsp nutritional yeast (optional)
Salt, to taste
- Bring a high-sided nonstick skillet to medium heat on the stovetop. Add in just a small splash of your vegetable broth (no more than 1-2 Tbsp) and your onion and garlic. Allow to sauté for 5 minutes, adding more vegetable broth as needed to prevent sticking (only adding a splash at a time).
- Add your mushrooms and tamari to the skillet and allow to cook for 6-8 minutes. Stir occasionally and continue to add splashes of vegetable broth as necessary to prevent sticking (although the mushrooms should start releasing their own juices after a few minutes, so you shouldn’t need very much!).
- Add in your flour and stir for one minute to heat. The flour should start to cling to the mushrooms and onions as you do this – if the mixture is too dry and this is not happening, add in another 1-2 Tbsp of vegetable broth.
- Add in the rest of your veggie broth (you should still have close to 3 cups, minus just a few tablespoons!), and your thyme and sage. Stirring regularly, bring this mixture to a simmer (this took about 8 minutes for me). If you notice that your flour is trying to clump up at all, feel free to use a whisk (one that is safe for non-stick cookware!) to get it as smooth as possible.
- Once it has started to simmer, allow it to cook another 10 minutes, stirring occasionally.
- Add your nutritional yeast, if using. Stir to incorporate. If it has already reached your desired consistency, move onto step 7. If you want it thicker, allow to cook another 5-8 minutes until it reaches desired consistency. Note that it will get slightly thicker as it cools.
- Add salt to taste and remove from heat. Serve as desired and enjoy!
- *Whole wheat pastry flour: this can often be found at health food stores, or you can order it on amazon!
Stay joyfully balanced!