Amazing Vegan Mushroom Gravy Recipes

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VEGAN MUSHROOM GRAVY



Vegan Mushroom Gravy image

This vegan and vegetarian mushroom gravy is rich, thick, and creamy, but without using any dairy! It is also quick and easy to make. Serve with mashed potatoes or pork chops (if you're not vegetarian).

Provided by fabeveryday

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Vegetarian Gravy Recipes

Time 25m

Yield 4

Number Of Ingredients 8

¼ cup vegetable oil
1 (8 ounce) package sliced fresh mushrooms
¼ cup all-purpose flour
2 cups vegetable broth
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 pinch dried thyme

Steps:

  • Heat oil in a saucepan over medium-high heat. Add mushrooms and saute until soft, about 8 minutes. Add flour and stir until mushrooms are evenly coated. Slowly pour in vegetable broth, stirring continuously, until flour has completely dissolved and is mixed into the broth. Add salt, pepper, garlic powder, and thyme; stir to combine.
  • Bring gravy to a boil. Reduce heat to low, stir occasionally, and simmer until thickened, about 5 minutes.

Nutrition Facts : Calories 177.3 calories, Carbohydrate 10.6 g, Fat 14.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 378.5 mg, Sugar 2.5 g

VEGAN MUSHROOM GRAVY



VEGAN MUSHROOM GRAVY image

Creamy and rich in flavor, this easy vegan mushroom gravy is made with minimal ingredients and pairs perfectly with mashed potatoes, biscuits and lentil loaves. Recipe adapted from Chef John's.

Provided by Julie | The Simple Veganista

Categories     Side

Time 50m

Number Of Ingredients 6

1/4 cup olive oil or non-dairy butter
1 (16 ounce) package sliced mushrooms (white or baby bellas)
1/4 cup all-purpose flour, or as needed
1 quart (4 cups) mushroom or vegetable broth
mineral salt & fresh ground black pepper, to taste
1/2 teaspoons fresh thyme leaves, or to taste (optional)

Steps:

  • Heat oil over medium heat, add mushrooms and season with a pinch of salt. Simmer mushrooms, stirring occasionally, until liquid is almost evaporated, about 15 minutes.
  • Add flour, continue cooking and stirring for about 3 - 5 minutes, at least until the flour has been absorbed and not white anymore. Add 1 cup of broth, stirring/whisking briskly until incorporated and liquid has thickened, there should be no flour lumps, about 5 minutes.
  • Slowly pour in the remaining broth and mix thoroughly. Season with black pepper and thyme. Simmer at a gentle boil over medium-low until thickened, about 20 minutes, stirring often. Gravy will thicken upon standing. Taste for flavor, adding more salt and pepper as needed.
  • Makes about 4 cups.
  • Store leftovers in the refrigerator for up to 5 - 6 days. To freeze, let the gravy cool and store in an airtight container in the freezer for up to 2 months. Let thaw in the refrigerator and reheat in a saucepan, whisking to recombine.

Nutrition Facts : Calories 55 calories, Sugar 0.8 g, Sodium 183.6 mg, Fat 4.7 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 3.2 g, Fiber 0.1 g, Protein 0.4 g, Cholesterol 0 mg

VEGAN MUSHROOM GRAVY



Vegan Mushroom Gravy image

This vegan mushroom gravy is packed with mushroom flavor and totally divine poured over absolutely everything. Rich, creamy and perfect.

Provided by Alison Andrews

Categories     Sauce     Savory     Side

Time 30m

Number Of Ingredients 10

1/4 cup Vegan Butter ((56g))
1 Medium Onion (White, Yellow or Brown, Chopped)
1 tsp Crushed Garlic
2 1/2 cups White Button Mushrooms ((240g))
4 Tbsp All Purpose Flour
1 cup Canned Coconut Milk ((240ml) Full Fat, Unsweetened)
2 Tbsp Dark Soy Sauce
1 1/2 cups Vegetable Stock ((360ml))
1/2 tsp Ground Black Pepper
Sea Salt (To Taste)

Steps:

  • Melt the vegan butter in a saucepan and then add the chopped onions and garlic and fry until soft and translucent.
  • Add the sliced mushrooms and fry with the onions until the mushrooms have softened a little and started to release some of their water.
  • In a measuring jug mix the flour with a little of the coconut milk into a thick paste. Then add the rest of the coconut milk and whisk it together until smooth, making sure there are no lumps from the flour.
  • Then add the coconut milk/flour mix to the pot along with the soy sauce and vegetable stock.
  • Stir continuously and bring it to the boil. Once boiling keep stirring for a few minutes until thickened.
  • Remove from heat and add black pepper and sea salt to taste.

Nutrition Facts : ServingSize 1 Serve, Calories 113 kcal, Sugar 2 g, Sodium 384 mg, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Carbohydrate 6 g, Fiber 1 g, Protein 2 g, UnsaturatedFat 3 g

AMAZING VEGAN MUSHROOM GRAVY



Amazing Vegan Mushroom Gravy image

Make and share this Amazing Vegan Mushroom Gravy recipe from Food.com.

Provided by thesinglebite

Categories     Vegan

Time 20m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable broth (for sauteeing)
1 cup cremini mushroom, stems removed and diced
1 small shallot, finely diced (about 1/4 cup)
1 garlic clove, minced
1 1/2 cups vegetable broth
1 tablespoon Braggs liquid aminos (or low sodium soy sauce)
3 tablespoons whole wheat flour
1 tablespoon nutritional yeast
1 teaspoon red wine vinegar

Steps:

  • In a small skillet, add enough broth to cover the bottom. Add mushrooms, shallot and garlic and cook 5 minutes, or until mushrooms are tender. Add red wine vinegar and cook 2 minutes longer. Remove from heat and set aside.
  • In a small pot add vegetable broth and liquid aminos (or soy sauce) and whisk in flour and nutritional yeast. Bring to a boil over medium heat. Add in mushroom mixture. Cook a few minutes longer, stirring frequently to prevent clumping, until gravy thickens to desired consistency.
  • If desired, the gravy can pureed either in a food processor or with an immersion blender.

Nutrition Facts : Calories 25.1, Fat 0.3, Sodium 2.4, Carbohydrate 4.7, Fiber 1, Sugar 0.3, Protein 1.8

VEGAN GRAVY



Vegan Gravy image

Recipe I found on allrecipes.com that I wanted to bring over here to share. VERY easy, VERY fast, and REALLY flavorful!

Provided by EmilyStrikesAgain

Categories     Lactose Free

Time 25m

Yield 10 serving(s)

Number Of Ingredients 10

1/2 cup vegetable oil
1/3 cup chopped onion
5 garlic cloves, minced
1/2 cup all-purpose flour
4 teaspoons nutritional yeast
4 tablespoons soy sauce or 4 tablespoons tamari
2 cups vegetable broth
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes.
  • Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt and pepper. Bring to a boil.
  • Reduce heat and simmer, stirring constantly, for 8-10 minutes, or until thickened.

Nutrition Facts : Calories 133.2, Fat 11.1, SaturatedFat 1.4, Sodium 519.9, Carbohydrate 6.9, Fiber 0.8, Sugar 0.4, Protein 2.2

VEGETARIAN MUSHROOM GRAVY



Vegetarian Mushroom Gravy image

This gravy is sure to please any vegetarian or even non-vegetarian. It's flavorful, rich, and is as good on turkey or prime rib as it is on a vegetarian meatloaf or mashed potatoes. It can be made in advance, stored in the fridge, and reheated on the stovetop or in the microwave.

Provided by lutzflcat

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Vegetarian Gravy Recipes

Time 35m

Yield 4

Number Of Ingredients 11

5 tablespoons unsalted butter, divided
3 tablespoons shallot, minced
12 ounces baby bella mushrooms, sliced
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
⅓ cup sherry
¼ cup all-purpose flour
3 cups vegetable broth (such as Kitchen Basics®)
1 ½ teaspoons dried tarragon
3 teaspoons low-sodium soy sauce

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot and cook, stirring occasionally, until shallots are a deep golden brown, 2 to 3 minutes. Stir in mushrooms, garlic, salt, and pepper. Cook, stirring occasionally, until mushrooms are nicely browned, 3 to 5 minutes.
  • Pour sherry into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook and stir until sherry is reduced, about 2 minutes. Remove mushroom mixture from the skillet and set aside.
  • Reduce heat to medium-low and melt remaining 3 tablespoons of butter in the skillet. Add flour to make a roux, stirring continuously, until mixture is light golden brown, about 2 minutes. Add vegetable broth and tarragon; whisk until gravy is smooth and no lumps of flour remain.
  • Increase heat to medium-high, return mushroom mixture to the skillet, and bring to a boil. Reduce heat to low and simmer, uncovered, until mixture has reduced, about 8 minutes. Stir in soy sauce. Adjust seasonings, if necessary.

Nutrition Facts : Calories 231.9 calories, Carbohydrate 19.7 g, Cholesterol 38.2 mg, Fat 15.1 g, Fiber 2.5 g, Protein 4.5 g, SaturatedFat 9.2 g, Sodium 897 mg, Sugar 4.2 g

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