Gettin’ Saucy: Vegan Mushroom Gravy

“A well made sauce will make even an elephant or a grandfather palatable.” These words came from Grimod de la Reyniere, who started making food writing trendy in the early 1800’s. Grimod was one of the world’s first food reviewers and restaurant critics. He was known for his witty tone and throwing 14 course dinner parties while his parents were away. Naturally, I can relate.
Grimod had a point. A sauce can really make or break a dish. It has the ability to add depth to existing flavor, while enhancing the food that is already on your plate. Having a good sauce in your repertoire will only help your case in the kitchen. What’s my go to sauce? Gravy.
This Vegan Mushroom Gravy is hands down one of the easiest and best tasting sauces I have ever had. I even have meat-lover testimonials with quotes including “This is crack,” and “Holy S**** that’s good.” Convinced yet? I highly recommend serving this with my Lentil Loaf, but you’ll see in the video that I simply poured it on some plain steamed sweet potatoes and BAM! Instant delicious. Oh yeah, and it’s healthy too. Without actual fat drippings from meat, oil in our saute pan, or butter in our roux, we’re not really adding any fat at all. I used low sodium veggie broth and low sodium soy sauce. It can easily be made gluten free by using Tamari and gluten free flour. The saucy deliciousness you get comes from the use of whole, simple ingredients. When you start with the right ingredients, you don’t need to do much else.
Traditionally, we think of gravy as an addition to our Thanksgiving or holiday tables, but this gravy will be a welcomed guest at any meal, any time of year. The mushrooms give the gravy a deep earthy flavor with a meaty texture, while the rosemary, thyme, and garlic hold hands and whisper sweet nothings to your taste buds. So grab your shrooms and get chopping, you’ll be glad you did.



1 yellow onion, chopped

3 cloves garlic, chopped

1 pound baby bella mushrooms, or mushroom of choice, chopped

1 tablespoon fresh rosemary&thyme, chopped

2 1/4 cups low sodium veggie broth

2 tablespoons all purpose flour, or four of choice

2 tablespoons nutritional yeast

2 tablespoons low sodium soy sauce or tamari

Fresh ground black pepper to taste

1. Heat a deep saute pan to medium-high heat. Add chopped onions, and cook for a few minutes until soft and translucent.

2. Add chopped garlic, and steam saute by pouring a few tablespoons of veggie broth into your pan to scrape up any brown bits. Cook onions and garlic for another minute.

3. Add mushrooms and a few tablespoons more of veggie broth. Cook about 5 minutes more until the mushrooms begin to soften and release their juices.

4. Add rosemary and thyme to pan and mix well. Then, add the remaining veggie broth and bring to a simmer.

5. While the broth mixture is simmering, make the roux. Place your two tablespoons of flour in a bowl. Add in the nutritional yeast and soy sauce. Mix very well with a whisk until all flour has been absorbed and a brown paste forms.

6. Whisk the roux paste into the simmering broth mixture until it is completely dissolved. Let it simmer and thicken for a few more minutes until the desired consistency is reach.

7. Pour onto your favorite food (or eat it plain,) and enjoy!

About Danielle

I am a Registered Dietitian Nutritionist and Master of Applied Gastronomy: Culinary Arts graduate with a passion for pastry. After years of working in food and nutrition PR and communications, I turned my passion for all things culinary into a career. Now, I create plant-based recipes (mostly desserts) and share the art and science of making delicious recipes without eggs, dairy or gelatin for the home cook and pro. 

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