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EASY VEGAN GRAVY WITH MUSHROOMS

This vegan gravy is super rich, flavorful, and incredibly easy to make. It’s perfect for the holidays and it tastes amazing over mashed potatoes or with a vegan meatloaf. And you won’t believe how healthy it is! 

I’m a big fan of creamy and rich sauces. Especially when they’re super healthy at the same time like this vegan mushroom gravy! The secret ingredient is dried mushrooms that give the sauce a hearty, tasty, and deep flavor and color.

And you also won’t believe how easy it is to make! Compared to many other vegan gravy recipes, it’s much easier and faster! So while I love making it for holidays and Sunday dinners, you could even make it during the week. 

It’s amazing with mashed potatoes! Or with fettuccine with sautéed button mushrooms. Yummy! And it’s very healthy and low in calories. One serving only has about 60 calories. 

WHAT YOU NEED FOR THIS VEGAN GRAVY:

The ingredient list for this vegan gravy recipe is pretty short. You will be able to find all of the ingredients in any supermarket. And most likely you’ve got a lot of the required ingredients already in your pantry. 

You need: 

  • dried mushrooms 
  • an onion
  • garlic
  • all-purpose flour
  • soy sauce
  • vegetable broth
  • canned coconut milk
  • thyme 
  • rosemary
  • tomato paste
  • vegan butter
  • salt and pepper

As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post. 

Vegan Gravy in a sauce boat on a marble countertop with fresh rosemary and thyme on the side and a red tablecloth in the background

HOW TO MAKE VEGAN GRAVY

The recipe for this vegan gravy couldn’t be much easier. The actual preparation doesn’t take up much time. However, you have to make sure you have enough time to let the dried mushrooms soak for about 1-2 hours. 

a collage of four photos that show the preparation of vegan gravy

STEP 1: In a small bowl, combine the dried mushrooms and 1 1/2 cups of water. Let it soak for 1-2 hours.

STEP 2: In a large pan, heat some vegan butter or margarine. Sauté the chopped onion for about 3 minutes until it becomes translucent. Then add the minced garlic and cook for another minute. 

STEP 3: Add the flour and the tomato paste. Stir well.

a collage of four photos that show the preparation of vegan gravy

STEP 4: Cook for for about 3 minutes. Then add the mushrooms (including the water they were soaked in) and the vegetable broth. Stir well and bring to a boil. Let it cook for a minute. 

STEP 5: Then add the canned coconut milk, the soy sauce, the thyme, and the rosemary. Season with salt and black pepper. 

STEP 6: Transfer everything into a blender and process until very smooth. Pour into a small pot or the pan you just used and heat again. Serve immediately or save it for later. 

a collage of four photos that show the preparation of vegan gravy

RECIPE NOTES:

  • I used a mixture of dried button mushrooms, porcini, Slippery Jack, and shiitake. But any mixture you can find is okay. But you need to use dried mushrooms for this recipe. It does not work with fresh mushrooms. 
  • I recommend using a high speed blender for this recipe, so the gravy becomes super smooth. If you don’t own one, just process your gravy a bit longer. You could also use a handheld immersion blender instead, but this also takes longer and your sauce might not get as creamy. 
  • Make sure to use full-fat coconut milk for a rich and creamy vegan mushroom gravy. 
  • I like to serve this vegan gravy over mashed potatoes. On the pictures you can see one of my mushroom burger patties, but it’s also great with my vegan lentil loaf or my vegan meatloaf
a plate with mashed potatoes and a mushroom burger patty on a marble countertop with a fork and a sauce boat with gravy on the side

EASY VEGAN GRAVY WITH MUSHROOMS

Course: SidesCuisine: American
Servings

6

servings
Prep time

5

minutes
Calories

64

kcal

Ingredients

  • 1 cup dried mushrooms

  • 1 onion, finely chopped

  • 2 cloves of garlic, minced

  • 3 tablespoons all-purpose flour

  • 1 tablespoon tomato paste

  • 2 tablespoons soy sauce

  • 1 1/2 cups vegetable broth

  • 1/4 cup full-fat canned coconut milk

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried rosemary

  • salt

  • black pepper

Directions

  • In a small bowl, combine the dried mushrooms and 1 1/2 cups of water. Let it soak for 1-2 hours.
  • In a large pan, heat some vegan butter or margarine. Sauté the chopped onion for about 3 minutes until it becomes translucent. Then add the minced garlic and cook for another minute.
  • Add the flour and the tomato paste. Stir well.
  • Cook for for about 3 minutes. Then add the mushrooms (including the water they were soaked in) and the vegetable broth. Stir well and bring to a boil. Let it cook for a minute. 
  • Then add the canned coconut milk, the soy sauce, the thyme, and the rosemary. Season with salt and black pepper. 
  • Transfer everything into a blender and process until very smooth. Pour into a small pot or the pan you just used and heat again. Serve immediately or save it for later. 

Notes

  • I used a mixture of dried button mushrooms, porcini, Slippery Jack, and shiitake. But any mixture you can find is okay. But you need to use dried mushrooms for this recipe. It does not work with fresh mushrooms. 
  • I recommend using a high speed blender for this recipe, so the gravy becomes super smooth. If you don’t own one, just process your gravy a bit longer. You could also use a handheld immersion blender instead, but this also takes longer and your sauce might not get as creamy. 
  • Make sure to use full-fat coconut milk for a rich and creamy vegan mushroom gravy. 
  • I like to serve this vegan gravy over mashed potatoes. On the pictures you can see one of my mushroom burger patties, but it’s also great with my vegan lentil loaf or my vegan meatloaf

This recipe was created by veganheaven read the full article here

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