Vegan Mushroom Gravy

Quick & Easy Vegan Mushroom Gravy Recipe

Why open a can of gelatinous dull brown gravy from a can when you can make your own super rich herby mushroom gravy in 30 minutes!?

This quick and easy vegan mushroom gravy recipe is a perfect compliment to so many things. For instance, serve it on top of creamy garlic mashed potatoes, or make a hearty biscuit and gravy brunch with flaky vegan buttermilk biscuits.

We use fresh herbs and miso paste for a full rounded flavor. However, if you only have dry herbs those will work too! To make this a gluten-free recipe, simply switch out the flour for a Gluten Free Flour.

Ingredients

• Cremini Mushrooms
• Flour
• Shallot
• Garlic
• Vegetable Stock
• Thyme
• Sage
• Miso
• Vegan Butter

Vegan Mushroom Gravy from Scratch

Preparing Ingredients

How to Make Vegan Chicken Stock

Better than Bouillon, No Chicken Base is my favorite vegan vegetable broth. It is super concentrated, so you only need a tiny amount to make a big impact. For this recipe, I use 1/2 tsp. No Chicken Base, and mix it with 2 cups of hot water. Then, mix until well incorporated.

Set aside!

Prepare Aromatics

Wash and dry your fresh herbs, then prepare them. Firstly, pick off the thyme leaves from the stems. To do this easily, just grab the stem, and pinch your fingers towards the top. Then, drag your fingers down the base of the stem. This will easily remove all the thyme leaves!

After that, mince the fresh sage, garlic, and shallots. If you do not have fresh herbs available for your mushroom gravy, just use dry herbs! I recommend 1 tsp. of both thyme and sage, but feel free to add more to your liking.

*hot tip*

I like to have all my ingredients prepared before I start cooking. Gather small dishes, like these, and have your butter, flour, miso, and herbs ready to go! Because this mushroom gravy comes together so quickly, it makes it so much more efficient to have everything all prepared. In addition, the cleanup is easier!

Start Cooking!

In a large skillet, melt the butter over medium heat.

When the butter is melted, add the mushrooms & shallot. Cook until the mushrooms begin to release all their liquids, and the shallot becomes soft about 5 minutes.

After, add the garlic, thyme, & sage. Cook until the mushroom liquid evaporates and the mushrooms begin to turn golden, about 5-8 minutes.

Add the flour to the pan, stirring frequently until the mixture becomes a deep golden brown, about 5 minutes. Don’t worry about the mixture burning! In fact, darker bits actually help the mushroom gravy create a delicious deep flavor.

When the mushroom gravy mixture is golden brown, add the No Chicken Base & miso paste, and stir until well incorporated. Make sure to scrape the crispier bits from the bottom of the pan.

Let the vegan mushroom gravy begin to boil, then reduce the heat to low and simmer. Cook for about 10 minutes, or until the gravy becomes thick. If for some reason it hasn’t reached the thickness desired, either cook longer, or add a pinch more flour.

And that’s it! Delicious homemade vegan mushroom gravy ready to be served alongside your main dishes. Best when served fresh, but warms up wonderfully.