This vegan mushroom gravy is deep, flavourful, and luscious. Sliced cremini mushrooms, minced onion and garlic, vegetable broth, soy sauce, and miso make this vegan gravy hearty and robust.
- 4 tbsp (60 ml) vegan butter or canola/olive oil
- ¼ cup (40 grams) minced onion (approx. ¼ onion)
- 2 cloves garlic, minced
- 4 cups (230 grams – 1 small package) sliced cremini or white button mushrooms (approx. 12 mushrooms)
- 3 tbsp (35 grams) all-purpose flour
- 2 cups (500 ml) vegetable broth
- 1/2 cup (125 ml) water
- 1 1/2 tbsp (23 ml) soy sauce
- 1 1/2 tsp (7.5 ml) white (shiro) miso, (optional)
- Black pepper, to taste
- Fresh or dried thyme, to taste (optional)
- If using, mix miso with a little bit of the vegetable broth to smooth out any lumps.
- Heat vegan butter or oil over medium heat. Once the butter is hot, add the minced onion and garlic. Cook until the onion appears translucent (about 2 minutes).
- Add the sliced mushrooms and stir, cooking until the mushrooms are just soft (about 3 minutes).
- Add the flour and cook, stirring often, for 1 minute. It’s normal for the flour to stick to the bottom of the pot and begin to brown.
- Slowly and gradually stir in the vegetable broth and water. If the liquid is added too quickly the gravy will have lumps in it. Avoid whisking in the liquid to avoid breaking up the mushroom slices. If necessary, scrape any bits of flour or vegetables off of the bottom of the pot as you add the liquid.
- Stir in the soy sauce and miso.
- Simmer until the gravy reaches your desired consistency (3-5 minutes). The gravy will thicken as it cools to a comfortable temperature for eating. Thin with water if needed.
- Taste and adjust seasoning with black pepper and thyme.
Fore best results, cremini mushrooms are recommended. White button or portobello mushrooms will work just fine but won’t look as appealing.
Store in refrigerator for up to 4-5 days. Reheat in a saucepan over medium heat.
Keywords: vegan gravy, vegan mushroom gravy