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This vegan mushroom gravy was one of the first recipes I made when I started eating more of a plant-based diet and has since been one of my favorite staples. I make this just about every time we have mashed potatoes and after years of tweaking the recipe, I’ve finally got one that’s too good not to share. Even my husband, whose not a huge fan of mushrooms, absolutely loves this recipe and prefers it to regular brown gravy. The mushrooms give it the most amazing umami flavor and it’s made with all healthy ingredients, so you can load up as much as you want on your plate on not feel bad about it!
Below is a step-by-step guide to making this mushroom gravy, with a full recipe summary and measurements at the bottom of the page.
Let’s talk about the ingredients and their benefits:
- Mushrooms: I typically use Baby Bellas when cooking with mushrooms, but any kind should be fine. Mushrooms are another fantastic source of vitamins, protein and antioxidants and help boost your immune system.
- Nutritional yeast: A vegan favorite due to it’s cheesy, nutty flavor and another great source of vitamins and minerals. Nutritional yeast actually contains all 9 essential amino acids that our bodies do not produce on their own, and that we need to survive, making it a complete protein. It can also help lower cholesterol and decrease the risk of heart disease and diabetes.
- Liquid aminos: Packed with amino acids and a great alternative to soy sauce since it contains significantly less sodium and preservatives. Of course, you can substitute soy sauce if that’s all you have.
- Vegetable broth: Or vegetable bouillon. You can also use beef broth or chicken broth if that’s what you prefer.
- Corn starch: This versatile ingredient is an excellent thickening agent for sauces and gravy.
- Dried thyme, oregano, garlic powder, onion powder, salt & pepper: In addition to the amazing flavor they bring, there are added benefits when it comes to including spices in your meals. According to NutritonFacts.org, spices offer a wide range of benefits and are known to improve health issues such as cancer, arthritis, Alzheimer’s disease, and they can even be mood boosters! Therefore, it’s important to include at least a small amount of herbs and spices in your daily diet.
Pro tip: I always try to buy any produce and herbs I need from the local farmer’s market because the quality of flavor makes a huge difference! Plus I love to support my community and the environment, and you can’t beat the piece of mind of knowing exactly where your food comes from. I encourage you to check out your local farms (if you haven’t already) and see what they have to offer!
Step 1:
Get chopping! Slice your mushrooms as thinly as possible.
Step 2:
Heat a large skillet over medium heat. Add mushrooms, liquid aminos, vegetable broth, seasonings, and nutritional yeast. Cook for 10 minutes, stirring occasionally.
Step 3:
Mix the corn starch with a splash of water to make a slurry. Then, slowly whisk it into the gravy. Cook for another minute or two until it becomes nice and thick. Then, it’s ready to serve!
Pair this mushroom gravy recipe with my Vegan Mashed Potatoes for the perfect combination. If you have any leftovers, you can store them in an airtight container in the fridge for up to a week. If you do try this recipe and enjoy it, share it with a friend and comment down below. I always love to hear your feedback!
Mushroom Gravy
Ingredients
- 8 oz. mushrooms sliced thin
- 1 tbsp liquid aminos
- 1 1/2 cups vegetable broth
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp dried thyme
- 1/4 tsp pepper
Instructions
- Add mushrooms, liquid aminos, vegetable broth, nutritional yeast, and seasonings to a pan over medium heat. Cook for 10 minutes, stirring occasionally.
- Mix corn starch with a splash of water to make a slurry. Slowly whisk it into the gravy and cook for another minute or two until it thickens. Once it's thick, remove from heat and serve.
