Vegan Mushroom Gravy

Simple Vegan Mushroom Gravy

So for those of you that don’t know – I’ve been working on creating a simple, tasty, delicious mushroom gravy over the past few months.  I tested it about a week before thanksgiving on my own, I made it for thanksgiving dinner, and then I made again this week and I finally got the recipe down PERFECT!

I’m so happy with the flavor, the consistency, and the “easiness” of this recipe!  The best part is that it really doesn’t take a lot of “labor” to make it, it just spends most of the time on the stove cooking!

Just a side note, I like my gravy relatively thin – but if you don’t feel the same way, you can add a little more arrowroot powder to your gravy when you make it.

Okay, can I let my “college kid side” show a little bit here?  This gravy tastes freakin’ delicious on noodles, like just boil noodles, pour over gravy, and enjoy haha!  Sometimes I like to keep it cheap, simple, and delicious – but, this would be delicious on my “Cheesey” Mashed Potatoes too!

So let’s break this down:

  • Tastes great on everything? CHECK!
  • Takes just one pot? CHECK!
  • Approved by non-vegans at Thanksgiving? CHECK!
  • Pretty simple to make? CHECK!

Needless to say I’m pretty thrilled with the way this one turned out!

Now on to the photography – I’m excited because I JUST signed up for a couple food photography courses!  As you know I like to comment on the photography sometimes because i’m still learning!  For this recipe, I did some searching and I couldn’t really find any gravy boats that I liked and I didn’t like the way that gravy looks “on potatoes” in pictures either!

I ultimately ended up with my own creative interpretation of mushroom gravy!  I would say I’m about 70-80% happy with these photos – but I can’t wait to learn more about photography so that my pictures only get better with time :)

So there you have it – the fun behind this easy little recipe!  I hope you enjoy it on potatoes, and maybe even on some noodles haha!

Vegan Mushroom Gravy

Vegan Mushroom Gravy
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Vegan
Serves: ~3 Cups Gravy
Ingredients
  • 4 Cloves Garlic, Minced
  • ½ Sweet Onion, Chopped
  • 8 Ounces Mushrooms, Sliced and Chopped
  • 1 Cup Vegetable Broth + a little extra for sautéing
  • 1 Cup Almond Milk
  • ⅓ Cup Red Wine (I used Cabernet)
  • 2 Tbsp Soy Sauce or Braggs Liquid Aminos
  • 2 Tbsp Nutritional Yeast
  • 2 Tbsp Arrowroot
  • ½ tsp Salt
  • ¼ tsp Pepper
Instructions
  1. In a large pot sauté the onions and garlic with a little bit of vegetable broth for about 5 minutes - until the onions are translucent.
  2. Add the sliced and shopped mushrooms to the pot and let them sweat for 8-10 minutes, until almost all the liquid that sweats from the mushroom is gone!
  3. While the mushrooms are sweating, place the remaining ingredients in a blender and blend to combine. This is just to prevent any clumping of the dry ingredients.
  4. Add the liquid from the blender to the pot. Bring to a boil then reduce to a simmer. It may get a bit "frothy" but don't worry that will go away when you simmer.
  5. Simmer for about 20-30 minutes, until your gravy has reached the desired consistency.
  6. Serve warm over your favorite pasta or mashed potatoes!

How often do you make gravy from scratch?

What are you going to serve this over – pasta, potatoes, or something else?

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Comments

  1. says

    Ah…YUM! As usual another tasty and easy to make recipe that I can’t wait to try! I bet this is great with the creaminess of the milk and, of course red wine makes everything better. Pinning to make later this week : )

  2. says

    This is like my all time favorite kind of gravy. It looks delicious! And your photo interpretation is great. Totally showcases the goods! Well, IMHO :)

  3. Teri-Lynne says

    This recipe sounds amazing! Is there an appropriate substitution for the red wine? I would prefer to not use alcohol, if possible. Thank you for sharing your recipes and knowledge.

    • says

      Hey Teri!

      So glad it looks good to you! Red wine does give this dish a distinct flavor – but you could give it a shot with a NICE grape juice (like from a winery)! Since the alcohol does cook out, it’s essentially a grape mix that the wine reduces to (it’s a bit different in reality, but close). Anyway – give that a try and let me know how it goes ;)

      Zach

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