Easy Mushroom Gravy

Easy vegan mushroom gravy

If you like mushrooms, you’ll enjoy this simple vegan gravy, which is great over seitan, tofu, brown rice or other cooked grains, veggie burgers, and best of all, mashed or smashed potatoes. In other words, this makes comfort dishes even more comforting. Photos by Hannah Kaminsky of Bittersweet.

Makes: about 2 cups

  • 1 cup vegetable broth
  • 2 tablespoons reduced-sodium soy sauce
  • 8 ounces mushrooms, any small variety, or a mixture
    (try combining shiitakes with baby bella, aka cremini),
    cleaned, stemmed, and sliced
  • 2 tablespoons arrowroot or cornstarch
  • 1/2 teaspoon dried basil
  • 2 tablespoons nutritional yeast, optional but highly recommended

Combine the broth and soy sauce in a small saucepan and bring to a simmer. Add the mushrooms and simmer gently for 10 minutes, or until done to your liking.

Combine the arrowroot cornstarch with just enough water to dissolve in a cup or small container.

When the broth reaches a steady simmer, slowly whisk in the arrowroot or cornstarch, stirring constantly until the liquid is thickened.

Remove from the heat and whisk in the basil and optional nutritional yeast. Use at once.

Easy vegan mushroom gravy recipe


9 comments on “Easy Mushroom Gravy

  1. Pingback: Vegetarian Thanksgiving Recipes | HealthyMamaInfo

  2. Jo

    I made this and added “poultry” seasoning blend of ground thyme,sage and rosemary instead of basil. Wonderful for everyone at the Thanksgiving table!EXCELLENT!

  3. Roma

    I made this for Thanksgiving this year despite all of my meat-eater family’s groans of protest. But everyone was blown away after trying it! It was absolutely delicious! I added poultry seasoning as someone earlier suggested and also some fresh thyme, sage, and rosemary. I also added more stock later as it began to thicken. But even as leftovers it was perfect. Thank you!

  4. Nava Post author

    Roma, it’s always so lovely to win over skeptical omnivores, isn’t it? Love your fresh herbal suggestions. Had you added parsley, we could have sung the chorus of Scarborough Faire! Glad you enjoyed it.

  5. Desiree

    O. M. G. I just finished this and I can’t set the ladle down! So good. Rich, flavorful and TASTY. I’m so excited to bring this to Thanksgiving. I made this vegan and gluten free and you would never know. The only thing I did differently was using tapioca flour as the thickener, a bay leaf and a little wine to add some depth. Oh and I definitely recommend the nutritional yeast. THANK YOU FOR THIS RECIPE!

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