If you are looking for the best-ever vegan gravy using mushrooms you have come to the right place. Finding a good vegan brown gravy can be difficult, but I am obsessed with this recipe!
I can literally eat this vegan gravy by the spoon but prefer drowning my vegan mashed potatoes in it. You can also use it as the topping for our vegan biscuits and gravy recipe if you prefer a brown gravy over a white gravy!
I am normally not a nutritional yeast fan, but let me tell you, the subtle flavor makes this gravy!
This recipe will create a chunky vegan gravy. You can blend it up in a blender or food processor to make it smooth, but I don’t recommend it. I have tried it a few times before and chunky is the way to go!
The vegan brown gravy makes up super quickly and can cook while you are making the remainder of your meal. It doesn’t use butter and is actually quite healthy at the end of the day!
When making the vegan mushroom gravy, you will want to chop the mushrooms up pretty small so that they are easy to eat and pour over your mashed potatoes or other dishes. I love eating this vegan gravy over a Gardien Field Roast or whatever other brands of refrigerated or frozen field roast you prefer.
If your vegan gravy is too thick for you or congeals over time or from being in the refrigerator, don’t worry! Simply add a little water, a few tablespoons at a time, and reheat over the stove until it is the consistency you prefer!
I hope that you enjoy this delicious vegan brown gravy, I am constantly looking for new ways to eat it and often make a double batch so my meal can be swimming in the delightful flavor!
Best-Ever Vegan Gravy
You are going to want to eat this vegan gravy straight from the pot with a spoon! The vegan brown gravy uses mushrooms, nutritional yeast, and soy sauce to expertly blend flavors. It is kid-friendly and easy to make!
Ingredients
- 3 Tablespoons Of Oil
- 7-9 Chopped Mushrooms [Any Kind]
- 1 1/2 Cup Of Water
- 1 1/2 Tablespoon Nutritional Yeast
- 1 1/2 Teaspoon Soy Sauce
- 4 1/2 Tablespoons Of Flour
- Salt And Pepper To Taste
Instructions
- Heat oil in medium pot and saute mushrooms until soft.
- Add in the flour, soy sauce, nutritional yeast, and salt and pepper and stir until the vegan gravy becomes thick.
- Add in the water a little bit at a time until all of the water is combined with the other ingredients.
- Serve immediately!
Notes
Feel free to blend using a blender or food processor if you want a smooth gravy. I personally prefer a chunky vegan gravy after trying both many times!
If the vegan brown gravy is too thick after storing, add in water a little bit at a time and heat on stove to combine
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 192Total Fat 15gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 253mgCarbohydrates 13gFiber 2gSugar 1gProtein 4g
Easy One-Pot Vegan Udon Noodle Soup Recipe
So good! We loved it with biscuits. It was a hit.
That is so exciting to hear! I could eat this every day! Thanks for sharing!
This is probably the best gravy i’ve ever had. I tweaked nothing and used plain ol baby bellas.
Thank you for sharing this recipe!
Thank you for your lovely comment! I just had it yesterday for Christmas too! It really is so tasty!!!