Vegan Mushroom Gravy (Gluten Free, Dairy Free)

This vegan mushroom gravy is THE essential dish for your holiday table! Great on roasted potatoes, tofu/tempeh roast, or vegan poutine!

It might not be the prettiest recipe on this site… but this vegan mushroom gravy is out of control flavorful and so so delicious. I originally made it to top off some absolutely decadent vegan poutine we made, but realized it would be great on mashed potatoes or a roast. This gravy is loaded with spices and healthy mushrooms – perfect for this upcoming holiday season.

This Vegan Mushroom Gravy Is:

  • Rich
  • Thick
  • Loaded with Flavor
  • Herby
  • Bright
  • Earthy
  • Low sodium
  • Vegan, Gluten Free, Dairy Free

I made this recipe to top off some homemade Canada Day poutine! We couldn’t be in Canada this July 1st, so I brought Canada down to us. Poutine is fries, smothered in gravy, and topped with melty delicious cheese curds. It’s a beautiful food, so thank you Canadians for inventing and celebrating this delicious poutine.

I made my Crispy Oven Baked Fries for the base, and smothered them in the gravy. And let me tell you.. it was good! It was lick the plate good!

What’s In This Vegan Mushroom Gravy?

  • Mushrooms: I used a basic crimini mushroom for this, but you can use any variety you like
  • Onions: sliced thin and sauteed for flavor
  • Garlic: for that strong earthy kick!
  • Nutritional Yeast: gives the gravy that classic ‘cheesy’ nutty flavor, but without the cheese or nuts.
  • Dijon Mustard: for a nice depth of flavor and a slight tang
  • Corn Starch: to thicken the sauce
  • All the spices: garlic powder, onion powder, Herbes de Provance, dried sage, and salt & pepper

How Do I Make this Vegan Mushroom Gravy?

  1. In a Dutch oven, or other heavy lidded pot, heat the olive oil over low heat. Add the onions and garlic and saute for 5 minutes until the veggies soften. Add the mushrooms and a pinch of salt and saute for 10 minutes on low heat, stirring frequently.
  2. Stir in the nutritional yeast, Dijon mustard, Herbes de Provance, garlic powder, onion powder, dried sage, and vegetable stock. Cover and simmer for about 20 minutes.
  3. Whisk in the corn starch to the gravy, and stir for a few minutes until the gravy is thick. Taste and adjust seasoning.
  4. Blend of desired for a smooth gravy.

If you’re looking for a vegan Thanksgiving gravy recipe – this here is the ticket! It’s so thick and rich, and is full of delicious herby flavor. Everyone at the table will dive in.

Other Mushroom Recipes You’ll Love!

Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)

Creamy Vegan Mushroom Tetrazzini (Dairy Free, Vegetarian)

Creamy Mushroom Wild Rice Soup (Vegan, Gluten Free)

Creamy Mushroom Stroganoff (Vegan, Gluten Free, Non-Dairy)

Vegan Mushroom Bourguignon Recipe with Tempeh (GF, Dairy Free)

As always, if you make this vegan mushroom gravy recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Vegan Mushroom Gravy with Nutritional Yeast (Gluten Free, Dairy Free)

This vegan mushroom gravy is THE essential dish for your holiday table! Great on roasted potatoes, tofu/tempeh roast, or vegan poutine!
5 from 2 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 3 onions sliced
  • 6 cloves garlic
  • 16 ounces mushrooms chopped
  • Pinch of salt
  • 1/3 cup nutritional yeast
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Herbes de Provance or thyme or rosemary
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried sage
  • 3 cups Vegetable stock or water
  • 2 tablespoons corn starch
  • Salt and pepper to taste

Instructions
 

  • In a Dutch oven, or other heavy liddes pot, heat the olive oil over low heat. Add the onions and garlic and saute for 5 minutes until the veggies soften.  Add the mushrooms and a pinch of salt and saute for 10 minutes on low heat, stirring frequently.
  • Stir in the nutritional yeast, Dijon mustard, Herbes de Provance, garlic powder, onion powder, dried sage, and vegetable stock.  Cover and simmer for about 20 minutes.
  • Whisk in the corn starch to the gravy,  and stir for a few minutes until the gravy is thick.  Taste and adjust seasoning.
  • Blend of desired for a smooth gravy.

Notes

*Note, feel free to adjust the salt to your preference. We tend to eat very low sodium, so this gravy is made with much less salt than normal.  If you feel some is missing, add it in!
Keyword Gluten Free Mushroom Gravy, Mushroom Gravy Recipe Dairy Free, Vegan Mushroom Gravy, Vegan Mushroom Gravy Recipe, Vegan Mushroom Gravy with Nutritional Yeast
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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