Seriously Good Vegan Gravy
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
10
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Calories
77 kcal
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Course
Side Dish, Condiments
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Cuisine
American
Seriously Good Vegan Gravy
Description
Seriously Good Vegan Gravy uses vegan butter or olive oil to soften diced shallots and brown cremini and shiitake mushrooms, which provide a meaty texture and robust flavor. Fresh garlic, thyme, and rosemary add aromatic layers, while nutritional yeast adds a savory touch. A combination of red wine, vegetable broth, soy sauce, and white miso contributes complex umami and slight acidity.
The gravy thickens after incorporating cornstarch mixed with plant-based milk, creating a smooth, rich sauce with a balanced flavor profile. Red wine is boiled off during cooking, leaving its complexity without alcohol intensity. The use of both mushrooms and miso enhances depth and makes the gravy robust.
This gravy complements vegan and vegetarian meals well, especially dishes like mashed potatoes, roasted vegetables, or vegan roasts. Its hearty texture and rich flavor make it suitable for holiday meals or everyday dinners where a savory sauce is desired.
Using low-sodium broth helps avoid oversalting, and the recipe notes that shiitake stems should be removed to avoid toughness. The gravy can be prepared efficiently by chopping herbs and garlic while mushrooms cook. For those not consuming alcohol, the wine can be omitted and substituted with red wine vinegar and extra broth for acidity.
Ingredients
- 3 tablespoons vegan butter divided (I used vegan butter, or extra virgin olive oil
- 1 cup (120g) shallot 3-4 medium shallots, diced
- kosher salt
- black pepper
- 16 ounces cremini mushrooms sliced, 454g; and/or shiitake mushrooms
- 5 garlic grated or minced, cloves
- 1 tablespoon thyme chopped, fresh, leaves
- 1 tablespoon rosemary finely chopped, finely chopped fresh leaves
- 2 tablespoons nutritional yeast
- 2 tablespoons cornstarch (or arrowroot powder)
- ¼ cup plant-based milk can sub veggie broth, 60 mL; of choice
- 1/2 cup dry red wine such as Pinot Noir, Malbec, or Merlot, 120 mL
- 2 cups vegetable broth at room temperature or warmed, 480 mL; low-sodium
- 2 tablespoons soy sauce use tamari for GF, or tamari
- 1 tablespoon white miso (AKA shiro miso)
- 1/2 teaspoon balsamic vinegar (or red wine vinegar)
- 1 flat-leaf parsley chopped (optional, small handful
Instructions
- Heat a large skillet over medium heat. Add 1 1/2 tablespoons of the vegan butter or olive oil. Once melted or hot, add the diced shallots with a pinch of kosher salt. Sauté until translucent and golden, about 3 minutes.
- Add the remaining 1 1/2 tablespoons butter or oil and the mushrooms. Increase the heat to medium-high and cook for 8-10 minutes, stirring only occasionally so they get some color, until the mushrooms release their liquid and are nicely browned.
- While mushrooms are cooking, whisk together the nutritional yeast, cornstarch and plant-based milk.
- Add the minced garlic, thyme, rosemary and season with 1/4 teaspoon kosher salt and several cracks of black pepper. Cook for 1 to 2 minutes, stirring frequently, or until very fragrant.
- Add the red wine, vegetable broth, and soy sauce and bring to a boil. Whisk frequently and allow to boil for 3 to 4 minutes to cook off the wine. Add the nutritional yeast roux to the pan, whisking constantly to make sure it dissolves and thickens, about 2 minutes. Then add in the miso paste and stir well to incorporate it into the gravy. Adjust the heat to maintain a simmer and cook for 3 to 4 minutes, whisking very frequently, until the flavors have melded together.
- If you want a smoother and creamier consistency, scoop out 1 cup of gravy (about 2 ladles) into a blender or food processor. Blend until smooth. Add the blended gravy back to the pan and mix together.
- Add the vinegar, stir to combine, and taste. Add salt or pepper to taste. Finish with chopped parsley, if using.
Notes
- Use a mix of cremini and shiitake mushrooms for a balanced, meaty flavor; remove shiitake stems to avoid toughness.
- If avoiding alcohol, skip the wine and add about 1/2 tablespoon red wine vinegar plus extra vegetable broth.
- Choose low-sodium broth to prevent the gravy from becoming too salty.
- Prep garlic and herbs during mushroom cooking to save time; pre-sliced mushrooms or a garlic press can also speed up preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Sodium | 219mg | 9% |
| Potassium | 301mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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