A vegan mushroom gravy that is packed with flavor and perfect for the holidays! It is easy to make, requires simple ingredients, and will be ready in about 20 minutes.
- 1/2 cup + 3 tablespoons vegetable broth
- 1/2 cup white or yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 carrot, peeled and finely diced
- 4 oz. baby Bella mushrooms, thinly sliced
- 1/2 teaspoon fresh thyme, finely chopped
- 1/4 teaspoon fresh sage, finely chopped
- 1/4 teaspoon fresh rosemary, finely chopped
- 2 tablespoons all-purpose flour (or cornstarch if gluten-free)
- 1 cup unsweetened plain almond milk*
- 2 teaspoons soy sauce (or tamari if gluten-free)
- 1/4–1/2 teaspoon salt, or to taste
- Fresh black pepper, to taste
- In a medium pot over medium heat, add in 2 tablespoons of vegetable broth. Once warmed, add in the onions, garlic, and carrots. Sauteé for 2-3 minutes, or until the onions are translucent and the garlic is fragrant. Add a tablespoon of additional vegetable broth if needed to prevent burning.
- Add in the mushrooms and cook for 4-5 minutes or until the mushrooms begin to soften. Toss in the fresh herbs and cook for 1 minute more.
- Add the flour to the pan and mix it through the vegetables. Allow it to cook for 1 minute, stirring often.
- Add in the remaining vegetable broth, almond milk, and soy sauce, and mix through until everything is uniform. Bring the mixture to a boil and then reduce the heat to low. Continue to cook until the gravy thickens up and then vegetables are cooked through, about 7 minutes. You will see the color of the mixture go from a pale brown to a deeper golden brown.
- Remove the mixture from heat and season with salt and pepper to taste.
- Store the gravy in the refrigerator in an airtight container for 4-5 days.
- The gravy will thicken up as it sits, especially if it is in the refrigerator. To fix this, we add it back to a pot and mix it with a bit of vegetable broth until it reaches our desired consistency. If you go overboard and add too much vegetable broth, just simmer it on the stove until some of the liquid cooks off.
- If you prefer a thinner gravy, you can puree some or all of the gravy either with an immersion blender or a regular blender. We like ours chunky but that is just personal preference!
- The nutrition facts do not take into consideration the salt and pepper added to taste.
- Category: Sides, Thanksgiving
- Method: Stovetop
- Cuisine: Vegan, Oil-Free
Keywords: Sides, Thanksgiving, Vegan, Oil-Free, Gravy, Mushroom