Perfect Vegan Gravy
Easy vegan gravy made from scratch with simple ingredients! This homemade mushroom gravy is simply the best because it's rich, hearty, flavorful, and a perfect recipe for the holidays. Pour the gravy over mashed potatoes, vegan meatballs or meatloaf... the possibilities are endless.
Servings 7
Ingredients
- 1 oz (28 g) dried mushrooms or use 200 g fresh (*see recipe notes)
- 2 3/4 cups (650 ml) 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) plant-based milk
- 1 tbsp soy sauce
- 1/4 cup (60 ml) red wine (optional)
- 3/4 tsp fresh thyme
- 1 1/2 tsp fresh rosemary
Instructions
- This recipe has a video above for easy visual instructions.
- Add dried mushrooms to a large pot or saucepan and pour in the vegetable broth. Bring to a boil and let cook for about 1 minute, then turn off the heat and set aside.
- Heat oil in a large skillet or pot over medium heat, add onion and sauté for 2-3 minutes. Add garlic, thyme, rosemary, salt, black pepper and sauté for another 1 minute, stirring frequently.
- Combine plant-based milk and cornstarch in a small bowl and stir with a whisk. Set aside.
- Add the soy sauce and red wine (optional) to the skillet while stirring.
- Next, add the rehydrated mushrooms with the broth and stir to combine. Also, add the plant-based milk/cornstarch mixture. Let the gravy simmer for about 5 minutes or longer if you want it to be even more flavorful and thick.
- I used an immersion blender to blend the gravy, however, you can also transfer the gravy to a blender and blend until smooth. If the gravy is too thick, add more vegetable broth and if you want it to be thicker, simply add more cornstarch or arrowroot flour.
- Taste and adjust seasonings. You can also add red pepper flakes for some heat. Reheat the gravy in a pan/skillet and serve over mashed potatoes, vegan meatloaf, vegan meatballs, etc.
- Store leftovers covered in the fridge for up to 4 or 5 days. You can also freeze the gravy for up to 2 months.
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.
- Recipe makes 6-7 servings (1/2 cup each). Nutrition facts are for one serving.
Nutrition Facts
Perfect Vegan Gravy
Amount per Serving
Calories
69
% Daily Value*
Fat
2.2
g
3
%
Carbohydrates
9.4
g
3
%
Fiber
0.8
g
3
%
Sugar
1.3
g
1
%
Protein
1.1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.