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. This recipe makes about 2 cups. Photos by Hannah Kaminsky.
Easy Mushroom Gravy
Author: Nava
Recipe type: Sauces / gravies
Cuisine: Vegan / Healthy / Holiday
Prep time:
Cook time:
Total time:
Serves: 8
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.
Ingredients
- 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
- ½ teaspoon dried basil
- 2 tablespoons nutritional yeast, optional but highly recommended
Instructions
- 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.
- Here are lots more recipes for simple sauces and such.
- Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving.
- Mushroom lovers, rejoice! Here are more mushroom recipes for you.
20 Comments
Vegetarian Thanksgiving Recipes | HealthyMamaInfo
December 26, 2011 at 4:20 pm[…] Mushroom Gravy Easy Mushroom Gravy (great for mashed or smashed […]
Jo
October 5, 2012 at 7:52 amI made this and added “poultry” seasoning blend of ground thyme,sage and rosemary instead of basil. Wonderful for everyone at the Thanksgiving table!EXCELLENT!
Gail
November 16, 2012 at 12:06 amI would be making this for a grandson. Could I leave out the nutritional yeast?
Nava
November 16, 2012 at 7:48 amGail, you can definitely leave out the nutritional yeast. It will still be very tasty!
Roma
December 1, 2013 at 4:15 pmI 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!
Nava
December 1, 2013 at 4:17 pmRoma, 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.
Paula
November 22, 2014 at 1:47 pmLooks….AMAZING!
Desiree
November 27, 2014 at 12:03 pmO. 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!
Babette
April 8, 2015 at 9:11 amI made it last night and it was very yummy.
Sabina charles
October 26, 2015 at 10:20 pmI doubled the recipe. How to stop left overs?
Nava
October 30, 2015 at 9:08 pmSabina, you can freeze half of it.
beth
October 30, 2015 at 8:40 pmI made this and came home to sign proclaiming me the world’s best mushroom gravy maker!! Don’worry I gave the proper credit!!
Nava
October 30, 2015 at 9:08 pmHow lovely! thanks!
Nate
November 8, 2015 at 2:17 pmGreat recipe, it’s the best mushroom gravy I’ve had but is there an alternative to soy sauce? I need 2 cups of gravy just for me because I’m an athlete and eat a lot of carbs but it turned out to be 7g of salt! 🙁
Nava
November 12, 2015 at 7:54 amNate,sorry for the delayed response. You can add a couple of teaspoons of a salt-free seasoning blend like Spike, Frontier, or Mrs. Dash to the gravy as you cook it to boost the flavor; perhaps a bit of wine in place of the soy sauce. Then add as little salt as you can get away with to bring up the flavor to your liking. I hope that helps!
Adelina
February 6, 2016 at 2:49 pmBest gravy ever! And so simple too! I hate complicated recipes, they annoy me like hell. But this one was so simple and delicious! My non vegan boyfriend ate it all up 😀 Thanks a lot!
Jessica
February 17, 2016 at 8:57 am5 Stars!!!! This was the best vegan recipe I’ve ever made. It was also super easy! My fiancé wants it everyday and so do I. What a great way to spruce up potatoes and veggies. I share this recipe with everyone. Delicious! Best gravy I’ve ever made!! So rich and creamy that I can’t believe there’s not added fat!!! Thank you so much!
Sharon
September 17, 2016 at 9:27 pmWinner, winner chicken dinner! This gravy was simple and I could win America’s Worst Chef! It was also sooooo tasty. Like so many others said, even my meat eating hubby loved it. Thank you for a wonderful vegan recipe. Would have given 5*s but the screen wouldn’t let me select it!
Cathy
February 19, 2017 at 11:56 pmThis is so good. I put it over veggie penne pasta. Delish.
Tanya
July 17, 2018 at 7:06 amThis is the best gravy I’ve had. I would have chosen this over other gravies even before I became vegan- it’s so delicious. My 10 year old loves it, my partner loves it. I make it often and needed to rate it.