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Vegan Mushroom Gravy

So…. it’s still winter out there. Cue hearty and rich comfort food. Cue all the Vegan Mushroom Gravy. 

Vegan Mushroom Gravy mylittletablespoon

At least where I am waking up each morning. And boy is it getting harder to get out of bed. Or out the door. 

The cold wind and snow covered roads are getting just a littttttle old. And making me want to do nothing more than stay on my couch drinking cocoa, eat chocolate and watch mindless family sitcoms from the 90s. 

Vegan Mushroom Gravy mylittletablespoon

You know what this winter is also doing to me?

It’s making me crave alllll the comfort food. Chicken fingers, fries, potatoes, rice, stew…. GRAVY. Ontop of all the aforementioned things, preferably. 

Vegan Mushroom Gravy mylittletablespoon

When bright colors on your plate just don’t sound as appealing as browns do – you know your body is calling out for some comfort. 

Not that this has to be a bad thing. Soon enough (fingers crossed) we will once again be craving all the brightly coloured, crisp cherries, snap peas and raspberries from the farmers market. Mmmm. 

But until then, I still need something to keep me warm during these final weeks of winter. 

Vegan Mushroom Gravy mylittletablespoon

Now, before I go on. I must make an apology about this post. 

My amateur recipe photographer skills did not think to keep sausages out of any and all photography. Don’t take pictures with sausages. Just don’t. You won’t win. And you will be opening the door for all your commenters to think all the silly phallic thoughts (come on.. go ahead).

Vegan Mushroom Gravy mylittletablespoon

Got them out? Good. Now let’s return to this gravy. 

SUPER hearty.

Stick to your ribs. 

Rich. 

Bursting with flavor. 

Entirely vegan. 

And everything its carnivorous cousin dreams it could be. 

Vegan Mushroom Gravy mylittletablespoon

There’s got to be a number of vegan mushroom gravy recipes floating around the net. But I just so happened to come across my own notebook of scratched out recipes from two years ago and stumbled upon this gem.  I was all up for re visiting my little creation. 

And how about them fungi, eh?? If you think mushrooms are just some weird veggie used as a replacement for meat or to amp up some savory umami, think again. They’ve got tones of benefits. Read more here!!

I served the gravy ontop of a roasted garlic cauliflower mash. And then totally ruined the whole vegan notion by serving it with sausage. So you don’t have to do that. #fail

Note to self: next time, steam the cauliflower instead of roasting it. The flavor was wonderful, but the darkened discoloration from roasting is less than esthetic. 

Vegan Mushroom Gravy mylittletablespoon

If you are finding yourself still in the midst of some winter blahs and craving some good old fashioned, super hearty comfort to warm you up, whip up this super easy vegan gravy. 

It pairs perfectly with a glass of merlot. Trust me. 

Get all cozy with this delicious vegan mushroom gravy! Click To Tweet
Vegan Mushroom Gravy
A delicious, super hearty vegan gravy that rivals any of its carnivorous cousins. The perfect comfort food sure to warm you up on a cold evening. Bursting with flavor - you will be licking your spoon clean! Vegan and Gluten Free.
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Ingredients
  1. 1-2 tsp olive oil
  2. 1 small sweet or white onion, chopped
  3. 2 cloves garlic, minced
  4. 1 tsp thyme (dried)
  5. 1 tsp rosemary (dried)
  6. 1 Tbsp nutritional yeast (optional)
  7. 1.5 cups mushrooms (any kind you'd like: oyster or shiritake are marvelous and extra meaty)
  8. 1 tsp arrowroot flour or cornstarch
  9. 2 Tbsp soy sauce or tamari (for gluten free)
  10. 1/2 cup vegetable stock
  11. 1/2 cup unsweetened almond milk
  12. 1/2 tsp lemon juice
  13. salt and pepper to taste
Instructions
  1. In a large skillet, sautee oil, garlic and onion until soft and translucent (4 minutes)
  2. Season gently with salt and pepper and sprinkle on rosemary and thyme. Stir to cover and let sit another minute.
  3. Add the mushrooms. Simmer 3-4 minutes until mushrooms have begun to soften.
  4. Add the soy sauce, stock, milk and optional nutritional yeast. Stir well and let sit 2 minutes. Now add the cornstarch or arrowroot flour. Stir well to combine and let simmer on low heat until liquid has thickened, stirring occasionally. If after 5 minutes the thickness is not to your liking, add in more cornstarch by 1/2 a teaspoon. Vice versa, if it becomes too thick, slowly add in almond milk by the tablespoon.
  5. Season with salt and pepper, to taste.
  6. When desired consistency has just about been reached, add in lemon juice, stir and take off heat.
Notes
  1. Optional: add in spinach or kale during last few minutes of cooking for an addition of greens
  2. Serve on top of mashed potatoes, mashed cauliflower or inside a baked potato.
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14 COMMENTS

  1. Kate | 8th Mar 16

    You are so funny… sausages and all! I love chicken sausage a ton, so I think they make me appreciate the rest of the meal here. The brown cauliflower mash looks very rustic too.
    I’ve never made vegan gravy or any gravy, actually, but mashed potatoes + gravy was one of my favorites as a child! Especially with fried chicken and biscuits #southerngirl.
    I definitely haven’t been craving salads lately, but I want all my veggies cooked. And Mexican. I’ve been craving that non-stop.
    Kate recently posted…Currently: March 2016My Profile

  2. cookiesnchem | 8th Mar 16

    Amazing! 🙂 How many servings will the gravy make? I had mushroom gravy at a dinner on Friday and thought it was great, so it is so fitting that you post this today 🙂 I want to try your recipe and have all the ingredients except cornstarch. Do you think I could omit that? 😛
    It would be my first time making vegan gravy and it looks absolutely amazing! Even with those nice sausages 😉
    cookiesnchem recently posted…Great Food, Better CompanyMy Profile

    • Cora | 8th Mar 16

      Hey Cindy – instead of cornstarch you can use regular flour!
      And it serves about 4 – I’ll put that in

  3. Stephanie Leduc | 8th Mar 16

    I never thought I’d be so attracted to a mushroom gravy! But on top of mashed potatoes I really can’t resist but wanting to try it! Good job on making a gravy look delicious! I really must agree with this whole winter thing. It’s that time of year where I really can’t stand the snow and cold weather anymore, I’m aching for sunshine, spring coats and anything but winter boots!
    Stephanie Leduc recently posted…Top 5 Differences Between my Hometown and Oklahoma! (Vacation Recap)My Profile

  4. Sarah @ Bucket List Tummy | 8th Mar 16

    Look at you go with these amazing recipes! Don’t worry – the sausage didn’t take away for me at all. Actually, it’s nice to see what the gravy pairs with since I”m so visual. And now I want to eat it all. Luckily, I had my chicken sausage fix last night. I love that you snuck nutritional yeast in there as an optional ingredient!
    Sarah @ Bucket List Tummy recently posted…Roadtrip Weekend EatsMy Profile

  5. Heather@hungryforbalance | 8th Mar 16

    Haha!! Sausage- phallic images!
    I am not usually a ‘gravy’ sort of person, but I like the sound of this!
    Especially on top of garlic mashed cauliflower!
    Heather@hungryforbalance recently posted…Friday Favorites #42: Weekly ReadsMy Profile

  6. Ellie | 9th Mar 16

    You might as well have written this for me. Thank you :-* I’ve made vegan gravy before, but this looks and sounds so much better. Who needs to put it on anything? Why not just put it all in a bowl and call it soup? Or call it drink?
    The sausages tho…. 😉 They look great too Cora <3
    Ellie recently posted…Week In Review: Harry Potter AND Vegan?!My Profile

  7. chasetheredgrape | 9th Mar 16

    Looks great Cora – and it’s got me craving sausage, mash and gravy! A British staple!
    I still eat foods like this even when it’s crazy hot out, but then again I’m a bit weird like that! Haha!
    chasetheredgrape recently posted…5 Top Tips on a Tuesday – How to be the woman you know you areMy Profile

  8. My Comfort Salad (WIAW) - mylittletablespoon | 9th Mar 16

    […] me, comfort food doesn’t only mean potatoes and meat and super hearty gravy. It also means big hearty bowls of all my favorite vegetables, tempeh, and a drenching of delicious […]

  9. Meghan@CleanEatsFastFeets | 9th Mar 16

    I think our eating is cyclical and should follow the seasons so bring on all the comfort food.

    Also, I will never be able to banish all phallic thoughts from my head. 😉

  10. kyrabocha | 9th Mar 16

    Another amazing recipe from you! Sounds so, so wonderful! 😀
    It’s currently unseasonably warm where I live, but that doesn’t mean I won’t try this.
    Can’t wait to try this on some mashed cauliflower… or kabocha? I’ve got a ton of roasted squash in my fridge. Will have to try and save some for this!
    kyrabocha recently posted…Eating for Beauty?My Profile

    • Cora | 9th Mar 16

      Ohhhhhh on kabocha. I like your thinking. I too just so happen to have a tupperware full in my fridge 🙂

  11. Friday Top 3 (#1) - mylittletablespoon | 22nd Apr 16

    […] comfort dinner. Mashed cauliflower (with garlic, salt and pepper), marinated pork chop and my Vegan Mushroom Gravy. These flavors totally exceeded my […]

  12. Current Foodie Health Stuff: Grass Fed Butter, Supplements and Farmers Market Excitement | 3rd May 17

    […] put out an article on the nutritional value and health benefits of mushrooms and included my Vegan Mushroom Gravy recipe. For this and other mushroom recipes go here, and for the health benefits article go […]

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