The Hamptons Vegan

Living the Vegan Lifestyle

Thanksgiving Gravy

Marvelous Mushroom Gravy Makes Everything Better

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vegan mushroom gravy
MMM, Mushroom gravy, YOU LOOK MAHHHVELOUS!

And if you make this delicious vegan marvelous mushroom gravy, you’ll be quoting Billy Crystal, too!

Marvelous Mushroom Gravy is the perfect accompaniment to so many of your other vegan foods. With mashed potatoes, of course, but also french fried potatoes, rice, vegan meatloaf, biscuits, sausages, Game Changer Green Bean Bake, you name it! This gravy is a wonderful sidekick recipe to have in your back pocket!

AND YOU STAY MAHHHVELOUS FOR A LONG TIME!

Because this gravy can be made ahead and frozen! It may separate a bit and look gloppy at first but never fear! With a little added broth whisked in briskly, while heating on low, it will be good as new in no time! How’s that for a MAHHHVELOUSLY easy recipe?!

AND THE BEST PART: YOU TASTE MAHHHVELOUS, TOO!

So after many trials and test recipes, we finally hit upon this winning combination. And now it’s savory, velvety, gravy goodness in every spoonful. This is the recipe you’ll love too! 

It’s as easy as 1,2 3!

Some simple ingredients come together in three easy steps…

mushroom gravy ingredients

mushroom gravy step 1

mushroom gravy step 3

VIOLA!
MUSHROOM GRAVY, READY FOR ITS CLOSE-UP, ON THE HOLIDAY TABLE
vegan thanksgiving food

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vegan mushroom gravy

Marvelous Mushroom Gravy

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Servings: 8
Ingredients Method

Ingredients
  

  • 1 tablespoon oil
  • 2 shallots chopped small (or use 1/2 cup finely chopped onion)
  • 8 ounces mushroom variety (button, shitake, bella, oyster) chopped small
  • 4 cloves garlic minced
  • 2 tablespoons thyme leaves (or 2 teaspoons dried)
  • 1 tablespoon fresh rosemary, chopped small (or 1 teaspoon dried)
  • 1/4 cup red wine optional
  • 1 tablespoon vegan butter
  • 1 tablespoon soy sauce
  • 2 tablespoons flour or corn starch
  • 2 cups mushroom broth or use vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oil in a medium to large skillet. Add shallots (or onion) and cook until transparent (about 3-4 minutes).
  2. Add mushrooms and cook about 10 – 12 minutes more (or until they release their liquid and become tender).
  3. Add garlic, thyme and rosemary, cooking another minute while stirring.
  4. Stir in red wine if using and cook until wine evaporates.
  5. In a small bowl, whisk together soy sauce and flour. Then, add vegan butter to skillet. When melted add soy/flour paste. Whisk continuously to cook flour for about 2 – 3 minutes.
  6. Slowly whisk in broth and bring to a boil.
  7. Reduce heat a bit, and cook 2 minutes, whisking constantly, until thickened. Add salt and pepper and serve hot.