This easy vegan mushroom gravy will make your non-vegan friends speechless, wondering if its time for them to give up meat!
Deep, rich, earthy and meaty, our vegan mushroom gravy is a wonderful stick-to-your-ribs sauce that pairs beautifully with our cornbread stuffing, pretzel crusted tofu, tempeh Wellington and tahini mashed potatoes.
How Do You Make the Best Mushroom Gravy?
Our mushroom gravy brings together sauteed button mushrooms, sage, rosemary, and smoked paprika. We keep the gravy gluten-free by thickening it with cornstarch. If you like your gravy to have a little punch, add a splash of sherry, red wine, or a bit of bourbon to taste.
As with all of our recipes, we experiment to find the fastest, best way to make delicious holiday dishes, and our mushroom gravy is proof. You’ll love the fact that vegan mushroom gravy can be prepared in less than 15 minutes before you can set it on a low flame to reduce (and tend to other dishes.)
Great Thanksgiving and Healthy Holiday Recipes
You’ll love the flexibility of our holiday recipes – served together they make a deliciously satisfying vegan holiday spread. They may very well become the highlight of your meal, even for meat eaters!
Some of the holiday recipes you may want to try are our Vegan Lemon-Cranberry Cornbread, Cheesy Vegan Corn Muffins, Edamame-Mungbean Pasta with Caramelized Onions & Chestnuts, or our show-stopping Vegan Wild Rice & Chorizo-Stuffed Baby Pumpkin. Enjoy!
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Mushroom Gravy
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Yield: 2 cups 1x
Description
This easy vegan mushroom gravy will make your non-vegan friends speechless, wondering if its time for them to give up meat!
Ingredients
- 8oz button mushrooms, sliced
- 2 tbsp coconut oil
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dry rosemary, chopped
- ½ tsp lemon pepper
- 1-2 sage leaves, chopped
- ⅛ to ¼ tsp salt (to taste)
- 2 cups vegetable or mushroom broth
- 1 cup water
- 1 ½ to 2 tbsp cornstarch plus 2 tbsp cold water
Instructions
- In a large saucepan, sauté the sliced mushrooms in coconut oil over medium heat, for about 5 minutes. Add the onion powder, smoked paprika, rosemary, lemon pepper, sage, and salt. Continue cooking for about 3 more minutes
- Add the broth and water. Bring to a boil, reduce heat and simmer, covered for 30 minutes
- Strain the sauce using a small mesh colander (reserve the mushrooms) and return the strained sauce to heat
- In a small bowl, dissolve the cornstarch (use 1 ½ tablespoons for thinner gravy and 2 tablespoons if you like it thicker) in 2 tablespoons of water. Pour into the sauce, stirring constantly. Bring to a quick boil, reduce heat and cook for 1-2 minutes until it thickens. Add the mushrooms to the gravy
Notes
You can serve this gravy with our Cashew-Pretzel crusted Tofu
- Category: Gravy
- Cuisine: Kosher / American
Nutrition
- Serving Size: ¼ cup
- Calories: 47
- Sugar: 1.1
- Sodium: 211.7
- Fat: 3.5
- Saturated Fat: 2.8
- Unsaturated Fat: 0.3
- Trans Fat: 0
- Carbohydrates: 3.5
- Fiber: 0.3
- Protein: 1
- Cholesterol: 0
Keywords: Thanksgiving, gravy, mushroom, vegan, gluten-free
norma s. hamburger says
Can you use canola oil to saute mushrooms instead of coconut oil?
Vicky & Ruth says
Hi!
Yes, absolutely. Any oil would work just fine here.