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5.0 from 159 votes

Seriously Good Vegan Gravy

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 10
Calories: 77 kcal
Course: Side Dish , Condiments
Cuisine: American

Ingredients

  • 3 tablespoons vegan butter or extra virgin olive oil, divided (I used vegan butter)
  • 1 cup (120g) diced shallots (3-4 medium shallots)
  • Kosher salt + freshly cracked black pepper
  • 16 ounces (454g) cremini and/or shiitake mushrooms*, sliced
  • 5 garlic cloves, grated or minced
  • 1 tablespoon Fresh thyme leaves, chopped
  • 1 tablespoon finely chopped fresh rosemary leaves, finely chopped
  • 2 tablespoons nutritional yeast
  • 2 tablespoons cornstarch (or arrowroot powder)
  • ¼ cup (60 mL) plant-based milk of choice (can sub veggie broth)
  • 1/2 cup (120 mL) dry red wine (such as Pinot Noir, Malbec, or Merlot)**
  • 2 cups (480 mL) low-sodium vegetable broth, , at room temperature or warmed***
  • 2 tablespoons soy sauce or tamari (use tamari for GF)
  • 1 tablespoon white miso (AKA shiro miso)
  • 1/2 teaspoon balsamic vinegar (or red wine vinegar)
  • 1 small handful of flat-leaf parsley, chopped (optional)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. While mushrooms are cooking, whisk together the nutritional yeast, cornstarch and plant-based milk.
  4. 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.
  5. 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.
  6. 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.
  7. Add the vinegar, stir to combine, and taste. Add salt or pepper to taste. Finish with chopped parsley, if using.

Notes

  • *I like using a mix of cremini (which are inexpensive) and shiitake, which are bold and meaty-flavored, but you can use just cremini. If using shiitake, remove the tough stems first. 
  • ** If you don't consume alcohol, you can skip the wine and add ~ 1/2 tablespoon red wine vinegar and an extra splash of veggie broth.
  • *** Make sure to use low-sodium broth to avoid oversalting the gravy. 
  • To save time on prep, you can chop the garlic and herbs while the mushrooms cook, as they don't need to be stirred frequently. You can also buy pre-sliced mushrooms and/or use a garlic press to mince the garlic finely. 

Nutrition Information

Calories 77kcal (4%) Carbohydrates 8g (3%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.02g Sodium 219mg (9%) Potassium 301mg (9%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 202IU (4%) Vitamin C 3mg (3%) Calcium 28mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 77

% 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.