Mushroom Gravy (vegan!)

This Mushroom Gravy was the perfect addition to the Quinoa Loaf I made. It’s vegan and vegetarian and would make a great sauce for mashed potatoes, chicken, turkey, and more. It was adapted from the Whole Foods blog.



Mushroom Gravy (vegetarian and vegan!)
Recipe type: sauce
Cook time: 
Total time: 
  • 3½ cups low-sodium vegetable broth, divided
  • 1 cup chopped white onion
  • 4 cloves garlic, finely chopped
  • 8 ounces wild mushrooms, trimmed and chopped
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh rosemary
  • ¼ cup Zinfandel
  • 2 tablespoons reduced-sodium soy sauce
  • 3 tablespoons nutritional yeast (I used Bragg's brand)
  • 2 tablespoons flour (or Cup 4 Cup for a gf option)
  • ¼ teaspoon ground black pepper
  • Sea salt, to taste
  • Ground black pepper, to taste
  1. Makes 3½ cups
  2. In a large skillet over medium-high heat, bring ½ cup broth to a simmer. Add onion and garlic and cook for about 4 minutes or until onion is translucent. Stir in mushrooms, rosemary and thyme and continue to cook about 2 minutes or until mushrooms release their liquid and start to become tender. Add wine and cook 1 minute, stirring constantly. Stir in remaining 3 cups broth and bring to a simmer.
  3. Meanwhile, in a small bowl, whisk together tamari, yeast and flour to form a thick paste. Add mixture to skillet about 1 teaspoon at a time, whisking constantly to make sure paste dissolves. Bring to a boil and boil 1 minute, stirring constantly. Add pepper.



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