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Pouring gravy on top of mashed potatoes.
5 from 1 vote

Vegan Mushroom Gravy

by: claire cary

This vegan mushroom gravy is rich, creamy and so easy to make! It's perfect on top of mashed potatoes and loved by all types of eaters. Plus, it's ready and on the table in less than 20 minutes!
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Prep: 5 mins
Cook: 10 mins
Total: 15 mins
6

Ingredients

  • 8 ounces mushrooms I used baby bella
  • 3 tbsp olive oil
  • 5 cloves garlic
  • 1 cup chopped white onion
  • 2 cups low sodium vegetable broth
  • 3 tbsp low sodium soy sauce or tamari
  • ¼ tsp pepper
  • ¼ tsp dried rosemary
  • ½ tsp dried thyme
  • ¼ tsp salt omit if using regular sodium soy sauce and/or vegetable broth
  • 3 tbsp all purpose flour I used gluten free

Instructions

  • Add the chopped onion to a skillet with the olive oil.
  • Saute until it starts to look translucent, about 5 minutes. Add in the garlic and saute an additional 2-3 minutes.
  • Add in the sliced mushrooms and saute, covered but stirring occasionally, for about 5-7 minutes or until the mushrooms start to look soft and shrink in size.
  • Transfer to a blender with all remaining ingredients and blend until smooth. It'll probably look thin at this point, but it will thicken up in a second!
  • Give it a quick taste and adjust flavors as desired. I like a touch extra rosemary, thyme and black pepper.
  • Transfer to a pot on the stove and let simmer over low heat to thicken. If it doesn't thicken to your desired consistency after about 10 minutes, just whisk in an additional tablespoon of flour at a time. On the other hand, if it at any point gets too thick, just add 1/4 cup more broth until it reaches your desired consistency. Keep in mind it will thicken in the fridge, so if you're prepping this in advance, avoid adding too much flour.
  • Serve warm with all of your Thanksgiving favorites!

Notes

I recommend using low sodium soy sauce if you can, but if you only have regular, just omit the extra salt and start with just 2 tablespoons of soy sauce in place of 3 and add more as needed.
I used gluten free all purpose flour, but you can also use regular all purpose or even brown rice flour if you prefer.
Serving: 1serving / Calories: 109kcal / Carbohydrates: 9g / Protein: 3g / Fat: 7g / Fiber: 1g / Sugar: 2g
Pouring gravy on top of mashed potatoes.

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