This is the best vegan mushroom gravy that you’ve tasted! Absolutely loaded with flavor and can be used in so many ways. You’ll wonder why you didn’t try it before!
Whether you are looking for a holiday side dish or you just love gravy (welcome to the team) and use it in a variety of ways, then you have come to the right page. This vegan mushroom gravy is going to rock your world.
Many people think that gravy is only a Thanksgiving side dish; however, we are hear to tell you that is just simply not true.
For starters, yes, mashed potatoes and gravy are a must! But if that’s all you are using gravy for, then pull up a seat and let’s chat.
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CAN I PREP THESE VEGAN MUSHROOM GRAVY AHEAD?
Yes! They will last in an air tight container in the fridge for up to 7 days.
CAN I FREEZE VEGAN MUSHROOM GRAVY?
We recommend that you store in a freezer safe container. It will last up to 6 months
CAN I MAKE VEGAN MUSHROOM GRAVY TOP 8 ALLERGEN FREE?
We are using vegan butter and miso paste in this recipe, both of which are typically soy based.
For the vegan butter, we recommend Earth Balance Soy Free, it comes in a red tub.
For the miso, you could use a chickpea miso paste.
Those 2 swaps will make this Top 8 Allergen Free.
What ways can I use vegan mushroom gravy?
Of course there’s the obvious, that you should pair it with our vegan mashed potatoes. Even, make both with our vegan meatballs and you have an entire meal.
But beyond that our favorite way to use it is to stir into rice, pour over tofu, add to pasta as a sauce (like this vegan mushroom asparagus pasta), or even french fries!
Get creative and share in the comments how you used it!
I don’t like mushrooms, can I omit?
No worries, we know that many people don’t like mushrooms. If this is the case with you, we’d recommend that you follow our traditional vegan gravy recipe.
Vegan Mushroom Gravy
- 4 tablespoon vegan butter
- ½ cup sweet onion, finely diced (sub for shallot)
- 6 cloves garlic, finely minced
- 16 oz baby bella mushrooms, gently washed and sliced thin (sub for button mushrooms )
- ¼ teaspoon salt, more to taste
- ¼ teaspoon black pepper, more to taste
- 3 tablespoon chickpea flour
- 2 ½ cups vegetable broth
- 1 tablespoon miso paste
- 2 teaspoon fresh thyme leaves
- ½ teaspoon fresh rosemary, finely chopped
- ⅛ teaspoon nutmeg
- Add the butter to a large skillet over medium high heat.
- Once the butter is melted, add the onions and let cook for 2 minutes.
- Add the garlic and cook for another minute.
- Add the sliced mushrooms, salt, and pepper and cook, stirring occasionally for 10 minutes.
- Sprinkle the chickpea flour over the mushrooms, and stir together.
- Add the broth and miso paste and stir until all the miso has dissolved.
- Add the remaining ingredients and stir together.
- Bring to a boil and stir consistently until mixture has thickened, about 5-7 minutes.
- Taste and adjust the seasoning with salt and pepper if needed.
- Serve immediately or let cool completely and store in an air tight container.
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
I love this recipe! Second year in a row making it. Thanks Larisha!
So happy to hear that you enjoyed it just as much again!