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    Easy Vegan Gravy with Mushrooms

    Published: Dec 11, 2023 by Sina · This post may contain affiliate links · 4 Comments

    2.5K shares
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    Jump to Recipe Print Recipe

    This vegan gravy is super rich, flavorful, smooth, and incredibly easy to make. It’s perfect for the holidays and it tastes amazing over mashed potatoes or with a vegan meatloaf. And you won’t believe how healthy it is! 

    a hand pouring vegan gravy out of a sauce boat over mashed potatoes on a white plate with fresh herbs and a fork on the side

    Jump to:
    • Why This Recipe Works 
    • Ingredients & Substitutions 
    • How To Make This Recipe 
    • Tips & Tricks 
    • Serving Suggestions 
    • Storing
    • Freezing 
    • Related Recipes
    • I Love To Hear From You! 
    • Vegan Gravy

    Why This Recipe Works 

    This vegan gravy is one of my favorite recipes for fall and winter. It’s not just any ordinary sauce, it’s a powerhouse of taste! You won’t believe how creamy, velvety, and smooth it is. And dried mushrooms and soy sauce give it the perfect umami kick. 

    The secret ingredient for this sauce are dried mushrooms. I used a combination of button mushrooms, porcini, Slippery Jack, and shiitake. They give it a hearty, tasty, and deep flavor and color.

    The vegan gravy is super versatile. It makes a great addition to a holiday feast or you could make it for a weeknight dinner. Drizzle it over a seitan roast, use it as a dip for crispy tofu nuggets, or serve it with mashed potatoes. Or take your fries to a gourmet level. It’s pure comfort food and the options are endless and it’s perfect for any occasion. 

    And the recipe is incredibly simple. Compared to many other gravy recipes, it’s much easier and faster. So you could even make it during the week. The actual preparation doesn’t take up much time. However, you have to make sure you have enough time to let the dried mushrooms soak for about 1-2 hours. 

    Plus, the sauce is very healthy and low in calories. One serving only has about 60 calories. 

    What I also love about this recipe is that the ingredient list is pretty short. You will be able to find all of the ingredients in any supermarket. And most likely you’ve got a lot of the required ingredients already in your pantry. 

    So gather your ingredients and give this vegan gravy a try. You will love it!

    Ingredients & Substitutions 

    ingredients that go into this recipe on a marble countertop with labels
    • Dried Mushrooms – I used a mixture of dried button mushrooms, porcini, Slippery Jack, and shiitake.  You could also use just dried button mushrooms. 
    • Coconut Milk – use canned full-fat coconut milk. It makes the gravy super creamy. 
    • Vegan Butter – or margarine.
    • Vegetable Broth – I use an organic low sodium vegetable broth. 
    • Thyme and Rosemary – both dried. 
    • Flour – all-purpose flour. 
    • Soy Sauce – use a low-sodium version if you like. 
    • Tomato Paste
    • Onion & Garlic 

    How To Make This Recipe 

    a collage of four photos that show how to make this recipe

    1. Step: In a small bowl, combine the dried mushrooms and 1 1/2 cups of water.

    2. Step: Let it soak for 1-2 hours.

    3. Step: In a large pan, heat some vegan butter or margarine. Sauté the chopped onion for about 3 minutes until it becomes translucent. Then add the minced garlic and cook for another minute. 

    4./5. Step: Add the flour and the tomato paste.

    a collage of four photos that show how to make this recipe

    6. Step: Stir well. Cook for for about 3 minutes.

    7./8. Step: Then add the mushrooms (including the water they were soaked in) and the vegetable broth.

    a collage of four photos that show how to make this recipe

    9. Step: Stir well and bring to a boil. Let it cook for a minute. 

    10. Step: Then add the canned coconut milk, the soy sauce, the thyme, and the rosemary. Season with salt and black pepper. 

    11. Step: Transfer everything into a blender and process until very smooth.

    12. Step: Pour into a small pot or the pan you just used and heat again. Serve immediately or save it for later. 

    Tips & Tricks 

    • I used a mixture of dried button mushrooms, porcini, Slippery Jack, and shiitake. But any mixture you can find is okay. But you need to use dried mushrooms for this recipe. It does not work with fresh mushrooms. 
    • I recommend using a high speed blender for this recipe, so the gravy becomes super smooth. If you don’t own one, just process it a bit longer. You could also use a handheld immersion blender instead, but this also takes longer and your sauce might not get as creamy. 
    • Make sure to use full-fat coconut milk, so the sauce becomes super rich and creamy. 

    Serving Suggestions 

    I like to serve this recipe over mashed potatoes. On the pictures you can see one of my mushroom burger patties, but it’s also great with my vegan lentil loaf or my vegan meatloaf. 

    Or serve it with fries, vegan chicken nuggets, or garlic smashed potatoes. 

    Storing

    Stored in an airtight container in the fridge, the vegan gravy will last up to 4 days. 

    Freezing 

    The recipe also freezes well. Make sure to let it cool down completely. Then freeze it in a freezer-safe container for up to 3 months. 

    vegan gravy in a sauce boat on a marble countertop with herbs on the side

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    I Love To Hear From You! 

    I hope you like this vegan gravy as much as we do around here.

    If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    a hand pouring vegan gravy out of a sauce boat over mashed potatoes on a white plate with fresh herbs and a fork on the side

    Vegan Gravy

    This vegan gravy is super rich, flavorful, and incredibly easy to make. It's perfect for holidays and it tastes amazing over mashed potatoes or with a vegan meatloaf. 
    5 from 11 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes mins
    Cook Time: 15 minutes mins
    Servings: 6 servings
    Calories: 64kcal
    Author: Sina

    Ingredients

    • 1 cup dried mushrooms
    • 1 onion, finely chopped
    • 2 cloves of garlic, minced
    • 3 tablespoons all-purpose flour
    • 1 tablespoon tomato paste
    • 2 tablespoons soy sauce
    • 1 1/2 cups vegetable broth
    • 1/4 cup full-fat canned coconut milk
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried rosemary
    • salt
    • black pepper

    Instructions

    • In a small bowl, combine the dried mushrooms and 1 1/2 cups of water. Let it soak for 1-2 hours.
    • In a large pan, heat some vegan butter or margarine. Sauté the chopped onion for about 3 minutes until it becomes translucent. Then add the minced garlic and cook for another minute.
    • Add the flour and the tomato paste. Stir well.
    • Cook for for about 3 minutes. Then add the mushrooms (including the water they were soaked in) and the vegetable broth. Stir well and bring to a boil. Let it cook for a minute. 
    • Then add the canned coconut milk, the soy sauce, the thyme, and the rosemary. Season with salt and black pepper. 
    • Transfer everything into a blender and process until very smooth. Pour into a small pot or the pan you just used and heat again. Serve immediately or save it for later. 

    Notes

    • I used a mixture of dried button mushrooms, porcini, Slippery Jack, and shiitake. But any mixture you can find is okay. But you need to use dried mushrooms for this recipe. It does not work with fresh mushrooms. 
    • I recommend using a high speed blender for this recipe, so the gravy becomes super smooth. If you don’t own one, just process it a bit longer. You could also use a handheld immersion blender instead, but this also takes longer and your sauce might not get as creamy. 
    • Make sure to use full-fat coconut milk, so it becomes rich and creamy. 
    • I like to serve this recipe over mashed potatoes. On the pictures you can see one of my mushroom burger patties, but it’s also great with my vegan lentil loaf or my vegan meatloaf. 

    Nutrition

    Calories: 64kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Sodium: 594mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 2.4mg | Calcium: 8mg | Iron: 0.9mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

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    Reader Interactions

    Comments

    1. Alexandra

      December 24, 2020 at 11:21 pm

      5 stars
      The best Vegan gravy I’ve ever had! Highly recommend this delicious recipe.

      Reply
    2. LeAnn nealey

      December 17, 2020 at 1:20 pm

      5 stars
      This gravy is the best gravy I’ve ever made (vegan or non-vegan). The mushrooms give it this rich umami flavor, and the coconut milk makes it rich and creamy. All for only 64 calories a serving! My husband loves it too, we had it with the lentil loaf which was absolutely delicious too – thank you!!

      Reply
    3. Georgina

      January 01, 2020 at 12:32 pm

      5 stars
      Absolutely super yum!! And not to hard to make! 🤗

      Reply
    4. Teri Mays

      December 27, 2019 at 11:48 pm

      5 stars
      I made this on Christmas Day for my vegan and vegetarian granddaughters. Everyone loved it – even those of us who are not vegan! It is truly delicious, and I will definitely make it again. Thank you!

      Reply

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

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