This vegan mushroom gravy is simply delicious. Deep rich flavor, warm spices and decadent mushrooms. Perfect for Thanksgiving, mashed potato’s, lentil loafs or simply just drinking from the bowl – it is that good! If for some odd reason you aren’t a fan of mushrooms, the base of the gravy is awesome on it’s own.
Wild Mushroom Gravy
This gravy is the best! Great for Thanksgiving, on my vegan lentil loaf or anywhere you need a great, full flavored gravy. Nobody will believe this is vegan.
Jump to Recipe
Servings: 8
Ingredients
- Olive oil or avocado oil
- 1 Small Onion Diced
- 4 Cloves Garlic Diced
- 3 T Flour
- 1 T Corn Starch
- 2 Cups Veggie Stock
- 2 T Soy Sauce
- 1 T Balsamic Vinegar
- 1 T Nutritional Yeast
- Salt and Pepper to taste
- 8 oz Mushrooms (Shiitake, Mini-bellas) Chopped
Instructions
- Chop the mushrooms and cook them in a fry pan with a little oil until brown. Season with salt and pepper and set aside.
- In a medium pot, add a little oil and the onions and garlic. Saute on med-low until soft.
- Add the flour and corn starch and cook for another 3 or 4 minutes. Stir and don't let it burn, but if it starts to brown a little that is just fine.
- Add the veggie stock and whisk until smooth. Bring to a boil, reduce and then add the rest of the ingredients, but only 1/2 of the mushrooms. Cook for about 5 minutes.
- OPTIONAL – I like a smooth gravy, so I take an immersion blender and blend to smooth. Then I add the remaining mushrooms and cook for another 5 minutes. If you aren't blending smooth, just add the rest of the mushrooms and cook.
Notes
NOTE – For a richer and deeper mushroom flavor, use some dried mushrooms and rehydrate them in the stock. You can add these mushrooms to the gravy.
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Average Vegan Dad
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