Serves 8
This gravy begs to be poured over mashed potatoes and biscuits and really anywhere that gravy would be appropriate. A lot of the flavor of the gravy depends on the flavor of the broth. If you ain’t got time to make your own, I like to use “chicken” flavored broths, either in concentrate or powder form. Better Than Bullion or Frontier both make flavorful broths. The nutritional yeast is optional here, but it does make the gravy a little more creamier, plus adds an extra depth of savory flavor.
4 cups vegetable broth
1/2 cup all purpose flour
1 medium yellow onion, diced small
2 Tablespoons olive oil
16 oz cremini mushrooms, thinly sliced and chopped
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried sage
1/2 teaspoons salt
Several dashes fresh black pepper
1/2 cup dry white wine (chardonnay is great)
2 tablespoons nutritional yeast
In a small bowl, mix the flour with about 2 cups of vegetable broth until well dissolved. Once dissolved, add the remaining broth and mix. Set aside.
Preheat a 2 quart pot over medium heat. Saute the onion in oil for about 5 minutes, until translucent. Add mushrooms, garlic, thyme, sage, salt and pepper and saute for about 5 more minutes.
Add wine and turn heat up to bring to a boil. Let wine reduce for about 3 minutes. Add the broth/flour mix and the nutritional yeast, if using. Lower heat to medium and cook for about 20 minutes, stirring often.
Taste for salt and pepper and serve.
This absolutely made the Thanksgiving herbed breaded tofu and mashed potatoes sing. I substituted sherry for the wine. It would maybe have be too much on the shitake and leek stuffed seitan. (I haven’t made that yet).
I really thought this would end up thicker. It smelled amazing while I was cooking the mushrooms and herbs, but the end product disappointed me. Maybe I should have added more salt and pepper. If I try this again, I would add less broth, too, so it is a bit thicker…
Made this last evening and everyone loved it! 2 meat-eating young men (18,20) proclaimed it the best gravy they had ever had. High praise! I added vegan Worcestershire and a small splash of red wine vinegar. Delicious! Thank you.
Best. Gravy. Ever. Thank you, Isa!
OH MAN, good ole’ gravy! We make this on the regular now and LOVE it every time.
I’ve had to work on the saliness of the recipe, as the mushroom broth makes it SOO salty. I’m careful now to not add any more salt at all.
I also use a mix of Cremini and Bellas, which might not make a difference at all, but I love me some bells.
This goes great over a lentil loaf and some mashed taters – Made this ahead of time for Christmas dinner tonight.
This was a great accompaniment to Isa’s Seitan Roast. I didn’t realize cremini was another name for the smaller portobello mushrooms, so I used two ounces of a variety pack of fancy, dried mushrooms and a few buttons left over from another meal.
I will definitely make this next time with the creminis, as the fancy mushrooms were very expensive ($12 for 2 oz!), difficult to use, and not very good.
I just made this again for (American) Thanksgiving, again accompanying Isa’s Seitan Roast and some garlic mashed potatoes. I just used baby bellos this time, and it is a big improvement! As I don’t have white wine, I used an internet substitute of ginger ale, which worked really well! I ended up skipping the nutritional yeast this year, but we didn’t notice its lack.
So very delish. The combination of herbs with the meaty-ness of the mushrooms makes for an oh so palatable creation. Thank you.
I bought some of the frontier chicken broth powder in bulk, how much powder to water to make 2 cups of broth?
This was some of the best gravy I think I’ve ever made! & it was so simple and was the perfect thickness! I didn’t have any white wine on hand, so I just use unsweetened almond milk and it turned out just fine! I definitely will be making this again!
My vegan mushroom gravy is well on its way to being world famous. My roomie, who is a real carnivore, insists it’s the best gravy he’s ever had, so I always make enough to share. Health and peace.
This was awesome for Thanksgiving! I ran it through a food processor at the end so there wouldn’t be so many chunks of mushrooms. I made a half batch for four people and there was still a LOT leftover. Next time I’ll make a quarter batch. I really appreciate that this gravy doesn’t call for a ton of oil! Then I can eat more without guilt. Thanks, Isa!
Holy crap Why did I wait till Thanksgiving to make this??? I WON’T make that mistake again!
I made this for Thanksgiving, and I loved it with mashed potatoes!
Made this recipe for Thanksgiving this year – everything was totally gravy (no pun intended;) until I put in the nutritional yeast!! The taste was awful, like eating a mouthful of the stuff! Wasted two pounds of mushrooms – it was would have been perfect without the yeast. 🙁
I just discovered this recipe last month, and it has made my holiday season amazing! I’ve made it as-is, and I’ve also made it with 1/4 cup of cashew cream stirred in. It was a cashew cream that I had blended with roasted garlic. Next, I’m going to try making it with just the blended roasted garlic (if I can get it blended well enough), without the cream, and see how that goes. Yummy things are coming out of my kitchen. Thank you!
i am obsessed. i have made this three times in the last week and a half.. i’ve been eating it with everything. i love that it doesn’t have a ton of oil or (vegan) butter!
props to you! i’ll be trying a bunch more of your recipes 🙂
Put a twist on for the holidays! Steamed some fresh green beans, drowned them in gravy and then topped with herbed sourdough breadcrumbs…BEST green bean casserole EVER!
My husband came in and caught me eating a BOWL of this gravy. I told him it was soup. Do not judge.
I love this so much. The first time I made this, I used red wine. Still good, but I knew it probably tasted a lot different. This time I made it as is, exactly according to the recipe. I pureed it just a little with an immersion blender at the end. YUM!!!!!!!
Made this for the FIRST time last night … OH , ISA !!! This gravy is both a MASTERPIECE, & a LIFESAVER !!! It is SO GOOD, that it is NOW a BIG STAPLE in our house, & ALSO,our most important substitute for a favorite NO NO … (Mushroom Soup with lots of melted CHEESE & garlic… One of my very few addictions,,, SO HARD to leave it behind, but NO MORE) !!! BLESS YOU !!! XXX ps (The only wine we had was zinfandel & it worked great) !!!
So awesome. Didn’t have mushrooms, or wine, or enough broth on hand but it still turned out great. Added a little soy sauce, apple cider vinegar, ketchup and dark miso paste. i poured it over some fries for a poutine- style dinner and it was soooooo good. thank you so much.
Check Barnivore.com to see which wines are vegan. All puropse flours or any enriched or bleached flours may not be vegan.
This recipe rocked. I put it on cauliflower steaks and it was incredibly delicious.
About to start chopping! Can hardly wait! ~ Shelley
This is amazing!! Made it with the chickpea cutlets which are equally amazing. My 16 year old vegetarian daughter loved, loved, loved it and realized it was the first time she has ever had gravy! She was just disappointed I didn’t serve it with mashed potatoes. This will be a staple from now on along with the cutlets.
I love mushrooms in anything, and this recipe goes so well with some fresh biscuits. i wanted to make it for my family, but I was traveling and it is hard to find good mushrooms in their country. I finished my cooking projects a few weeks ago, but am looking forward to starting again!
I’ve been making this gravy for years now, and it’s easily the best mushroom gravy recipe I’ve ever tried. Thanks Isa!
This is the best thing in the world. I was licking the spoon. My omnivorous man loved it too and he was raised very ” meat and potatoes”. Thank you.