Vegan Gravy Recipe
Rich, bold, and flavorful, easy vegan gravy bursting with umami flavor in just 15 minutes with simple ingredients. It's perfect with mashed potatoes, vegan roast dinners, and the holidays!
Servings 7
Ingredients
- 1 oz (28 g) dried mushrooms or use 200 g fresh (see notes)
- 2 3/4 cups (650 ml) low-sodium vegetable broth
- 1 Tbsp oil or water
- 1 onion diced
- 3 cloves of garlic minced
- 4 Tbsp (32 g) cornstarch (or arrowroot flour)
- Salt and black pepper to taste
- 1/3 cup (80 ml) dairy-free milk of choice
- 1 Tbsp tamari or soy sauce
- 1/4 cup (60 ml) red wine (optional)
- 3/4 tsp fresh thyme
- 1 1/2 tsp fresh rosemary
Instructions
- You can watch the video in the post for visual instructions.
- Add the dried mushrooms to a large pot or saucepan with the vegetable broth, bring it to a boil, allow it to cook for about 1 minute before turning off the heat and setting it aside. Meanwhile, finely dice the onion and mince the garlic and fresh herbs.If you’re using fresh mushrooms, sauté them in a skillet to remove excess liquid, and they begin to brown (don’t overcrowd the pan).
- Heat the oil in a large skillet over medium heat. Once hot, add the onion and sauté for 2-3 minutes. Then, add the garlic, herbs, and seasonings, and sauté for another minute, stirring frequently.
- Meanwhile, in a small bowl, combine the plant-based milk and cornstarch and stir/whisk until lump-free.
- Next, deglaze the skillet with the soy sauce and red wine (optional) while stirring to scrape up any bits from the bottom of the pan.
- Pour in the mushroom and broth mixture and stir to combine. Then stir in the cornstarch milk mixture and let the gravy simmer and thicken for about 5 minutes.The longer you leave it to simmer, the thicker and more flavorful the vegan mushroom sauce/ gravy will become.
- Then, either use an immersion blender directly in the pot or transfer it to a stand blender and blend until smooth.If the gravy is too thick, add more vegetable broth. If it’s too thin, add more cornstarch (in a slurry) and heat on the stovetop until thickened, stirring constantly.
- Finally, taste and adjust any of the seasonings and enjoy over mashed potatoes, vegan meatloaf, vegan meatballs, etc.
Notes
- You can use dried porcini mushrooms, dried white button mushrooms or dried chanterelle. If using fresh mushrooms, I would suggest about 200 grams (about 2 cups). You can also leave out the mushrooms, but the gravy won't be as flavorful.
- Store leftovers covered in the fridge for up to 4-5 days. You can also freeze the gravy for up to 2 months.
- Recipe makes 6-7 servings (1/2 cup each). Nutrition facts are for one serving.
Nutrition Facts
Vegan Gravy Recipe
Amount per Serving
Calories
71
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.2
g
1
%
Sodium
161
mg
7
%
Potassium
105
mg
3
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
11
IU
0
%
Vitamin C
2
mg
2
%
Calcium
21
mg
2
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.