This fast and easy vegan mushroom gravy goes beautifully on Garlic Mashed Potatoes, Vegan Shepherd's Pie and Lentil Quinoa Loaf. It's oil-free, low-fat, soy-free, nut-free, gluten-free and absolutely delicious.
Growing up in Ohio, mom typically made the gravy out of fat drippings from either beef, turkey, or chicken. With those drippings, mom would add flour, butter, salt and a few other seasonings. On special occasions, she would mince up organ parts to make "giblet gravy."
It's no wonder that when many people think of gravy, they think it's unhealthy and a lot of work to prepare. However, this mushroom gravy will give you that saucy goodness without saturated fat, excessive sodium, and dietary cholesterol. It takes about 20 minutes to cook up with ingredients you likely already have in your refrigerator and pantry. This will likely become your new go-to for any dish calling for gravy.
What you need to make this vegan mushroom gravy
- Yellow onion
- Mushrooms
- Thyme, dried
- Rosemary, dried (or ground sage)
- Black pepper
- Coconut aminos
- Low sodium vegetable broth
- Arrowroot powder (or cornstarch)
- Fresh parsley
I chose to use shiitake mushrooms, but any kind will do. I've made this before with white button, cremini and portobello and they all worked well in this recipe.
If you don't have coconut aminos, use reduced-sodium soy sauce or regular aminos; use half the amount. Why? Because reduced-sodium soy sauce and regular aminos have more sodium than coconut aminos.
How to make this gravy
- Heat a large pan to medium-high heat. Add sliced onion, reduce heat to medium-low, and dry sauté for 5 minutes until onions start to brown.
- Stir in sliced mushrooms and continue cooking for 5 minutes.
- While cooking mushrooms and onions, combine low-sodium vegetable broth and arrowroot powder. Use a whisk to stir. This helps to ensure there are no lumps.
- Add dried spices to the mushroom and onion mixture in the pan. Stir until fragrant—about 1 minute.
- Pour low-sodium vegetable broth with arrowroot powder into the pan.
- Add coconut aminos and stir well to combine.
- Bring the gravy to a simmer, and it will thicken naturally.
- When the gravy has thickened, turn off the heat and stir in fresh chopped parsley. Enjoy immediately!
Frequently Asked Questions
Many recipes use oil, butter and animal fat in mushroom gravy. However, this recipe is oil-free, butter-free, and amazingly yummy. This low-fat vegan gravy recipe is also guilt-free, especially if you're trying to lose weight.
Some vegan gravy recipes use vegan butter and oil. However, this recipe uses vegetables, broth and spices to season this delicious, oil-free sauce.
Yes! You can add cold gravy to a small pot and heat over medium-low heat while stirring continuously.
This mushroom gravy keeps well in a covered container in the refrigerator for up to 4 days. It can also be frozen in a freezer-safe container for up to 4 months. Let it thaw in the refrigerator before reheating.
We hope you love this vegan mushroom gravy recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Vegan Mushroom Gravy
- Total Time: 20 min.
- Yield: 4 1x
- Diet: Vegan
Description
This fast and easy vegan mushroom gravy goes beautifully on Garlic Mashed Potatoes, Vegan Shepherd's Pie and Lentil Quinoa Loaf. It's oil-free, low-fat, soy-free, nut-free, gluten-free, and absolutely delicious.
Ingredients
- ½ cup yellow onion, thinly sliced
- 1 ½ cups mushrooms, chopped (I used shiitake, but any mushroom is fine.)
- 1 tsp dried thyme
- ½ tsp dried rosemary (or ground sage)
- ¼ tsp black pepper
- 2 ½ cups low sodium vegetable broth
- 2 ½ Tbsp arrowroot powder (or corn starch) to thicken
- 1 Tbsp coconut aminos
- 2 Tbsp fresh parsley, chopped
- Salt to taste
Instructions
- Heat a large pan to medium-high heat. Add sliced onion, reduce heat to medium-low, and dry sauté for 5 minutes until onions start to brown. Stir in sliced mushrooms and continue cooking for 5 minutes.
- While cooking mushrooms and onions, combine low-sodium vegetable broth and arrowroot powder. Use a whisk to stir. This helps to ensure there are no lumps.
- Add dried spices to the mushroom and onion mixture in the pan. Stir until fragrant—about 1 minute.
- Pour low-sodium vegetable broth with arrowroot powder into the pan.
- Add coconut aminos and stir well to combine.
- Bring the gravy to a simmer, and it will thicken naturally.
- When the gravy has thickened, turn off the heat and stir in fresh chopped parsley. Enjoy immediately!
This mushroom gravy keeps well in a covered container in the refrigerator for up to 4 days. It can also be frozen in a freezer-safe container for up to 4 months. Let it thaw in the refrigerator before reheating. To reheat, add cold gravy to a small pot and heat over medium-low heat while stirring continuously.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Sauté pan
- Cooking spoon
- Whisk
- Prep Time: 5 min.
- Cook Time: 15 min.
- Category: Sauces
- Method: Stovetop
- Cuisine: American
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Kevin
As I stated in my #ShephardsPie review, the #CarmelizedOnionMushroomGravy is a must with it, along with the #veganloaf. The right texture, beautiful scent, and excellent complimentary taste.
I am a vegan advocate, and this recipe hit all my priorities: taste, health, and sustainability!