Are you looking for an easy and flavorful vegan or vegetarian gravy recipe? Then you’ve come to the right place. This vegetarian mushroom gravy is delicious, rich, and creamy! It is also easy to customize and make it thick, smooth, chunky, or vegan. Whatever you desire - It's all gravy, baby!
1/2poundbrown Cremini or mini Portobello mushrooms (one common 8-ounce package), finely diced
1.5cups vegetable broth (low sodium)
2Tbspolive oil, butter, or butter alternative
3ouncesshallots (substitute with 1 small yellow or white onion), diced
2clovesgarlic, peeled and minced
2Tbspwhite all-purpose flour (*see gluten-free alternatives in the notes below)
1Tbsptamari or soy sauce
salt and pepper, to taste
1splashred wine, to de-glaze the pan (optional - about 1 ounce)
1/3cupcrème fraîche (optional, or sub with plain full-fat canned coconut milk)
1Tbspnutritional yeast (optional – but highly suggested if you are not going to use crème fraîche!)
Heat your cooking fat(olive oil, butter, or butter alternative) in a saucepan over medium-high heat.
Add diced shallots and minced garlic. Saute until tender and translucent, about 5 minutes.
Add a half-pound of washed and finely-chopped mushrooms. If you don’t intend to blend your gravy at the end, cut them nice and small! Sprinkle over salt and pepper to taste, and stir.
Simmer the mushrooms, onions, and garlic on medium-high until they’re soft and reduce to about one-third of the original volume,about 10 minutes.
Add 1 tbsp tamari or soy sauce and optional 1 tbsp of nutritional yeast to the mushroom mixture.
Evenly sprinkle over 2 tablespoons of all-purpose white flour to create a roux. Mix thoroughly to evenly coat all of the mushrooms. This should make everything quite thick and stick together like a paste. Continue to cook for 5 minutes, stirring frequently.
Optional: Add a splash of red wine (about an ounce or so) to de-glaze the pan and add a beautiful pop of flavor!
Pour in the called-for vegetable broth, adding a little at a time and mixing as you go. Bring gravy to a simmer and then allow it to reduce for 20 to 30 minutes, or until your desired consistency is reached. This is a good time to taste your almost-ready vegetarian gravy, and add more salt and pepper if needed.
Optional: Add 1/3 cup crème fraîche or plain coconut milk.
Optional: Blend gravy to create a smoother, thicker consistency before serving.
Serve warm over your favorite gravy companion dishes.
Store leftovers in the refrigerator and use within one week, or freeze to enjoy for several months to come.
*To make a gluten-free gravy, substitute the wheat flour with either an equal amount of 1:1 gluten free flour or rice flour, OR half of the called-for flour (just 1 Tbsp) of cornstarch or arrowroot powder.