Mmm mmm, gimme that gravy! I think vegan friendly gravy should basically be a must at all restaurants and establishments. It doesn't need to have meat drippings in it to taste savory and good, and then everybody's happy at the dinner table. I used it for my baked potatoes recipe but it needs to become a staple at every holiday meal!
There's basically no end to the list vegan recipes that this would taste delectable on top of. Douse this gravy all over your Thanksgiving feast (but maybe skip pouring it on the dessert!).
vegan gravy
Gravy doesn't need to have meat drippings in it to taste savory and delicious!
Print
Pin
Rate
Servings: cup
Ingredients
- 2 C mushrooms, minced
- 1 tablespoon coconut oil
- 1 shallot, minced (can substitute ¼ C white onion)
- 1 garlic cloves, minced
- 3 tablespoon vegan butter
- ⅓ C rice flour (can sub all-purpose flour)
- 1 ½ C low-sodium vegetable stock
- 1 tablespoon onion powder
- 2 tablespoon low-sodium soy sauce or tamari
- 2 teaspoon molasses
- ¾ C water
Instructions
- Heat coconut oil in large saucepan over medium heat and stir in the mushrooms and shallots (or onion). After 5 minutes, stir in the garlic and let brown for another 5 minutes.
- Meanwhile, in a smaller pan prepare a roux which is done by melting vegan butter and gradually adding in the flour. Stir the mixture over medium-low heat for 2 to 3 minutes until thickened and then set aside.
- Go back to your browned mushroom pan and gradually add in low-sodium vegetable stock. This will help lift up all of the delicious brown bits stuck to the bottom of the pan. Add the roux mixture to the pan stirring with a whisk and reduce to low heat.
- Whisk in onion powder, low-sodium soy sauce/tamari, and molasses. Then slowly incorporate the water, about a ¼ cup at a time, until the desired consistency is achieved.
Notes
For the poutine recipe, I found that ¾ cups of water was the right amount. But if you want it a bit runnier, add a little more water.
JP
This is the best gravy I've ever eaten in my life!!!!! I served it over plain mashed celery root and steamed new potatoes with corn & peas and a salad. I'm going to use it as my Christmas dinner gravy. Thank you!!!!!
Kara
I did it last time and my whole (non-vegan) family loved it! My dad even foreced me to do this gravy again! Thanks for the great recipe!
J
This recipe looks absolutely exquisite! But do you mind if I ask about how much it yields?
Lauren Toyota
it's about 1 1/4 to 1 1/2 cups... Sorry forgot to add that!
J
Awesome, thanks!
Michelle Miyazato
Just made this for biscuit and gravy, so yummy! And strangely tastes of Ramen stock, the instant kind you know? Probably cuz of the brand of vegan chicken bullion I used.
Lauren Toyota
probably because we use vegetable stock!
lauren ashley
Could you use sweet rice flour?
Ema Downey
This came out AMAZING! Even our omnivore family members used this gravy over the turkey gravy! I will say that I did not use all of the rice flour. I tried making the rough 2 times and it turned into a dough ball but then I just stopped at about 3.5 Tbsp. But anyway, it was amazing, thick, and gave the dish a great meaty flavor without any meat! Thank you!
Emilie
Omg! Thank you so much for this recipe !! It is amazing ! My husband isn't vegan and he doesn't get any meaty stuff very often since I'm the one cooking 😈 Haha but when I cooked this gravy he said it was delicious ! I'm slowly but surely getting him hahaha 😜
Laura Lee
Made your gravy greens & jack cheese baked potatoes. Oh so yummy. I used sweet potatoes instead of white potatoes (cooked for 60 minutes at 400F). I also added black beans. I reheat this recipe to have for breakfast sometimes.
Diane
Just made this amazing gravy with porcini mushrooms! Turned out great! Thank you guys!!!
Bonnie
DUDE! I made this gravy to pair with my seitan roast and stuffing and holy wow this stuff is good! Awesome gravy! Thanks!
Lauren Toyota
YAAAY! so glad you liked it
Jeanne Daw
Hey Lauren! It's your friendly neighborhood stalker. Ha! Just joking I am going to use your mushroom gravy for Thanksgiving. I am hoping to find a stuffing so I can have everything planned out. Have a fabulous day chica!
Jeanne
Lily Homma
I'm making this recipe for (American) Thanksgiving this week. How far ahead would you recommend making this? I'm sure it will keep in the fridge for a couple days but I'm wondering if you prefer it 'fresh' or if it tastes better after letting it sit so the flavors can meld.
isobelle faulkner
The gravy is incredible! I just added a bit of red wine to add to the flavour but even without its a great gravy recipe.
Bree
Ok, I’ve never written a review on a recipe before but I had to stop mid-thanksgiving dinner prep and write one for this gravy. OMG. It is perfect! Easily best gravy I’ve ever made, and I’ve made a few. Well done you little genius! I can’t wait for my guests to try this and then for me to tell them it’s VEGAN! Note: I doubled the recipe to be safe and it made a lot. I didn’t have molasses so I subbed for brown sugar and a little honey, and I didn’t mince my mushrooms quite small enough (used Chantrelles and Cremini) and I have some guests averse to texture so I blitzed half of it in my Vitamix and then mixed it with the other half and it’s the perfect balance. This is soooo good. Stop scrolling and make this one!
Lauren Toyota
oh wow! So happy you liked it. thank you!
katherine
I can't believe how delicious this gravy recipe turned out. The texture, the color, the umami -- oh my goodness, it's sooo good. Thank you!
Kendra
I just made this for thanksgiving today and it was amazing! It’s was simply and fairly quick to make. It was full of flavor and not too salty or oily like other recipes I’ve tried. I will be making this for all my gravy needs and in the future!
Lauren Toyota
so glad you loved it!
Audrey
I make this every thanksgiving and christmas. I double the batch and honestly would just eat it with a spoon, its so f'ing good.