Looking for a rich, savory gravy that’s completely oil-free, dairy-free, and gluten-free? This Vegan Mushroom Gravy delivers deep umami flavor using simple whole-food ingredients. Perfect for mashed potatoes, lentil loaf, holiday stuffing, or roasted veggies.
Made with a blend of mushrooms, onion, garlic, fresh herbs, coconut aminos, nutritional yeast, and a touch of balsamic, this gravy is hearty, silky, and full of comfort—without the heaviness. Make a batch of Garlic Mashed Potatoes and a batch of this gravy – let the meal begin. This is comfort food – need I say more.
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We don’t eat gravy often but we do like it for holiday meals. I’m not sure why we don’t make it during the rest of the year but maybe we will now.
These are our favorite Garlic Mashed Potatoes made easily in the Instant Pot.
Make it on your stove top, it comes together easily. You can make this a few days in advance, refrigerate, then simply warm up on the stove or in the microwave before serving. I made this in my 5 QT Green Pan and it works beautifully for no oil cooking.
I used organic baby portobello and shiitake mushrooms from Costco. You can use all one type of mushroom if you wish. You can even use frozen mixed mushrooms like these I found at Whole Foods.
I bought this at Costco. You can also find it at Whole Foods, health food stores and Trader Joe’s has their own brand too
This mushroom powder is salt free and will add that nice umami flavor to gravy, soups and sauces.
Gravy should last about 5 days in the fridge.
17 ounce Gravy Boat with saucer that will blend with any table decor. Also works well for cheese sauce, salad dressings and more.
This was my plate at a “Friendsgiving” we attended.
See our Holiday Recipe Round Up post with links to all of our favorite holiday recipes.
Use discount code NUTMEG when ordering from JOI Plant Milk Bases
Ingredients
Equipment
Method
- Preheat a large skillet over medium high heat, add onions and mushrooms. Use a little water if needed to prevent sticking. Stir frequently adding more water as needed, cook for 10-15 minutes until they have become soft and cooked all the way through.
- Stir in garlic, thyme and rosemary or marjoram, stir and cook for another 1-2 minutes to release the natural oils in the spices.
- Stir in the vegetable broth and bring it to a boil.
- Meanwhile in a small dish mix together the Coconut Aminos, 3 T nutritional yeast, and cornstarch until a thick paste forms.
- Add the paste to the skillet, using a whisk to blend it in, boil for about 1 minute, turn heat down to a simmer, stir constantly.
- Add the balsamic vinegar and freshly ground black pepper, stir well.
- Serve hot over mashed potatoes, rice or millet, green beans and lentil loaf.
Notes
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