This vegan mushroom gravy is well balanced and flavorful. Top your morning biscuits with some, or add it to your stuffing, mashed potatoes, and so much more!
vegan mushroom gravy that dreams of being a star
Mmh… Gravyyy… I love gravy a little too much, and this vegan mushroom gravy recipe is solid proof of why.
It’s perfectly balanced. Not overly savory, salty, or meaty.
It’s textured and hearty. Smooth gravy is satisfying too, and this recipe has an option for that, BUT… The texture in this gravy makes it so much more exciting.
Originally, I wrote this recipe during the holidays for Thanksgiving and Christmas dinner. Since then, I’ve added more inclusions and served it more commonly over biscuits for breakfast.
I know, it’s not your typical thick white creamy “biscuits and gravy”, but no one really said that’s how biscuits and gravy has to be.
(plus, this gravy is a lot prettier… and tastier…)
This gravy is hardly a side dish. It wants to be the star! Let it shine it’s extravagant star light all over your holiday meals, and it will blow. you. away.
gravy with no chill
I’m sure some of you don’t want all the veggies and stuff in the gravy. There are plenty of smooth gravy aficionados out there.
Fortunately, this star gravy (much like hannah montana) does not have to live in the star light. It can be mundane too. (except for the part where miley cyrus is anything but mundane… )
So, if you want a smoother, calmer gravy, you can leave out the celery and onions.
OR, you can half or quarter the amount I use. That way, you’re still getting the flavors they bring, without too much textured added. Finely chopping them helps, too.
And if you don’t like the speckled, herby look, be sure to use the bouquet garni over dried herbs.
The bouquet is removed at the end, and it’s up to you if you want to scrape the leaves of the herbs back into the pot or not. Dried herbs will inevitably stay in the gravy, and you’ll be able to see them in the finished product.
I think the herbs make this gravy look fancy.
But hey, to each their own.
Yes, she can be gluten free too!
This star gravy is just so accomodating, look at her go!
If you want the gravy gluten free, it’s a pretty easy asjustment.
Switch the soy sauce out for tamari or coconut aminos since soy sauce contains wheat. Replace the flour with oat flour or cornstarch.
Keep in mind that the cornstarch has slightly stronger thickening power, so unless you like thick gravy you may want to cut it back.
Star biscuits for star gravy
As I come up with recipes I think this gravy would pair well with, I will list them here:
Feel free to offer any suggestions of recipes you’d like to see. Drop a comment below, or message me on insta or here.
Share pictures of how your gravy turns out and tag @alderspirit or use #alderspirit so I can see your post.
Have fun with the recipe! Say hi and let me know what you think in the comments section below.
Vegan Mushroom Gravy
Ingredients
- 1/2 medium yellow onion
- 2 stalks celery
- 3 cloves garlic
- 3-4 medium mushrooms, cremini
- 2 sprigs rosemary, fresh (or 1 tsp dried rosemary)
- 4 sprigs thyme, fresh (or 2 tsp dried thyme)
- 3 sprigs sage, fresh (or 1½ tsp dried sage)
- 1/4 cup vegan butter
- 1/2 cup marsala wine
- 1 cup coconut milk (from a can, full fat)
- 3 tbsp soy sauce (sub tamari for gf)
- 2 tsp apple cider vinegar
- 5 tsp maple syrup
- 2 tsp vegan bouillon (Better than Bouillon's "no chicken" works best)
- 2 cups water (or veggie broth, omit vegan bouillon)
- 1/4 cup all purpose flour (sub corn starch for gf)
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
- Wash and peel the vegetables. Finely dice the onions and celery. Mince the garlic. Cut each mushroom in half, then slice thinly.
- If using fresh herbs, gather together in a bundle and tie with twine. (bouquet garni) If using dried herbs, measure out into a small cup and set aside.
- IF USING BOUILLON: mix together the vegan bouillon and water until the bouillon has dissolved. Set aside for later use.
- Melt the vegan butter in a medium saucepan over medium-high heat. Add the celery, onion, and garlic and cook 3-5 minutes, or until translucent.
- Add the mushrooms and bouquet garni to the pan and saute for 2 – 3 minutes.
- Pour in the marsala wine, and cook for 2 minutes to burn off some of the alcohol.
- Add the coconut milk, soy sauce, apple cider vinegar, and maple syrup to the pan. Return to a simmer.
- In a small bowl, whisk together the flour and 1/2 cup of the veggie broth (bouillon/water mixture). Set aside.
- Add the remaining 1½ cups of veggie broth to the pan and return to a simmer. Gradually pour the flour slurry into the pan while stirring quickly. Cook 10 – 15 minutes to thicken and reduce. Stop when the gravy is slightly looser than your desired thickness. (The gravy will thicken a lot as it cools)
- Remove the bouquet garni from the gravy. Serve immediately with mashed potatoes, stuffing, biscuits, or whatever your heart desires. This gravy will keep in the fridge for 5 – 7 days.
Notes
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