Easy Mushroom Gravy [Vegan + Gluten Free]

Mushroom lovers, UNITE!

I’m back for Day 2 of Thanksgiving Week with this super easy, totally flavor-loaded mushroom gravy recipe. It’s AMAZING on top of mashed potatoes and is the perfect meatless gravy option for Thanksgiving. 

This gravy is made with water– no need for broth, turkey drippings, etc- so it’s completely vegan and vegetarian friendly, but is still loaded with flavor thanks to mushrooms, garlic, rosemary, and my secret salty-umami flavor weapon in the kitchen: a tablespoon of soy sauce. 

No, this gravy isn’t soy flavored or asian inspired- the soy sauce just adds a hint of dark color, a well-rounded saltiness, and an extra depth of flavor that meatless gravy is often lacking. So much so, that I even make this gravy with water instead of broth. It’s flavorful enough on it’s own that you really don’t need to bother buying another ingredient for it.

Really. 

I’ve made this three times in the past two weeks and it’s safe to say that everyone loves it: yes, even Kevin, my mushroom averse husband, who simply dunks the ladle into the gravy and avoids as many chunks of mushroom as possible, then proceeds to happily drown his mashed potatoes in it’s garlic and rosemary infused goodness, all while nudging any stray mushrooms to the side. 

We even made it for our Friendsgiving feast this past weekend, and it was a total hit. 

If you’re in the market for a super easy, flavor-packed, meatless gravy this Thanksgiving (especially if you are a family of mushroom lovers, or have family members willing to work around them), this Easy Mushroom Gravy is going to be your new favorite. 

It’s made in 1 pan with simple ingredients, and literally only takes 15 minutes to make, so you can throw it together right before everyone sits down to eat. I hope you love it as much as we do!

Stay tuned this week for six more brand new Thanksgiving recipes, as well as the Thanksgiving Recipe Roundup on Monday, November 19th.

As always, if you make this recipe, let me know how it turns out! Leave a comment below, or take a picture and tag me on Instagram so I can see all your Thanksgiving recipes in action! 

Easy Mushroom Gravy [Vegan +GF]

2018-11-13 10:03:40

Serves 8

A quick, easy, homemade mushroom gravy perfect for spooning over mashed potatoes! Made with water instead of broth and full of flavor thanks to garlic, rosemary, and a secret savory umami ingredient, this mushroom gravy is perfect for your thanksgiving table!

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Total Time

15 min

Total Time

15 min

Ingredients

1. 10oz cremini or baby bella mushrooms (or really any mushrooms you love!)
2. 2 Tablespoons olive oil, avocado oil, or ghee
3. 2 large cloves garlic
4. 1 large sprig rosemary
5. 1 Tablespoon soy sauce (we prefer organic Tamari or Bragg's Liquid Aminos)*
6. 1/4 cup cornstarch
7. 2 1/2 cups cold water
8. 1/2 teaspoon salt (plus more, to taste)
9. 1/2 teaspoon black pepper

Instructions

1. 1. Heat a large skillet over medium-high heat. While skillet heats, remove any tough stems from the mushrooms, then halve and thinly slice them all.
2. 2. Add mushrooms to the skillet with olive oil, and cook for 8-10 minutes, stirring often, until mushrooms begin to brown.
3. 3. While mushrooms sautée, peel and finely mince the garlic, and remove rosemary leaves from their stem and finely mince them, too. Stir the water and cornstarch together and set aside.
4. 4. Once mushrooms have browned, add garlic, rosemary, and soy sauce, and stir to combine, then pour over the water-cornstarch mixture and add salt and pepper.
5. 5. Increase heat to high to bring to a boil, and stir constantly until gravy has thickened. Turn off heat and serve within 20 minutes (as the cornstarch will gel when cold), or keep on the lowest setting possible and hold for up to an hour before serving. Taste and add more salt, if needed, to achieve your desired level of saltiness (the soy sauce adds a good bit of salt here, so I prefer to start with 1/2 teaspoon of salt and add more, rather than ending up with gravy that's way too salty!).

Notes

1. *Soy sauce may sound like a strange ingredient in gravy, but it's essential for color, saltiness, and depth of flavor. If allergic to soy or wheat, choose a soy or wheat-free alternative like coconut aminos or GF Tamari, if needed. Please don't leave this ingredient out!
2. This gravy also makes a great base for green bean casserole! Follow all directions but use 3 cups of milk (cow's, unsweetened almond or cashew, etc) instead of water, then toss with 2lbs of trimmed, halved green beans in a large casserole dish, top with crispy onions (we love the ones sold at Trader Joe's), and bake for 30-45 minutes at 350, or until green beans are tender and onions are golden.

By Chelsea Colbath

Baked Greens https://www.bakedgreens.com/