Kelly JensenThis vegan mushroom gravy is THE essential dish for your holiday table! Great on roasted potatoes, tofu/tempeh roast, or vegan poutine!
This Healthy 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 Vegetarian Holiday Mushroom Gravy?
- Mushrooms: I used a basic crimini mushroom for this, but you can use any variety you like. If you don’t have fresh mushrooms, these dried shiitake mushrooms make a really good substitute in this dish, we always keep dried mushrooms on hand!
- Onions: sliced thin and sauteed for flavor
- Garlic: for that strong earthy kick! I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-minced garlic ready in the fridge.
- Nutritional Yeast: gives the gravy that classic ‘cheesy’ nutty flavor, but without the cheese or nuts. Nutritional yeast is different than baker’s yeast, so make sure you are using the correct yeast in this dish!
- Dijon Mustard: for a nice depth of flavor and a slight tang – I like a coarse ground mustard for this gravy, as it gives the dish a really nice texture.
- Corn Starch: to thicken the sauce. I always keep corn starch on hand, it makes a really great coating for the BEST crispy baked tofu or fries.
- All the spices: garlic powder, onion powder, Herbes de Provance, dried sage, and salt & pepper. Herbs de Provence are really my secret ingredient! This simple blend of dried herbs makes a wonderful and savoriy addition to this gravy.
How Do I Make this Oil Free Vegan Mushroom Gravy?
- 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.
- 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.
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.
Dietary Modifications for This Low Sodium Gravy Recipe:
- This recipe is low sodium, and is no salt added! Double-check any spices or spice blends you add to the gravy to ensure there is no salt in the spices (some can have hidden salt).
- This recipe is vegan, vegetarian, meatless, and cruetly free.
- This recipe is gluten-free, but again, check the spice labels to make sure there is no gluten in any of the spice blends.
- This recipe is oil free!
Other Healthy Vegetarian 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)
Get the Same Ingredients I Use For My Oil Free Vegan Mushroom Gravy Recipe:
As always, if you make this vegan mushroom gravy recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Vegan Mushroom Gravy with Nutritional Yeast (Gluten Free, Dairy Free)
Ingredients
- 2 tablespoons olive oil
- 3 sweet onion sliced
- 6 cloves garlic
- 16 ounces mushrooms chopped
- Pinch Himalayan sea salt
- 1/3 cup nutritional yeast
- 2 tablespoons Dijon mustard
- 1 tablespoon Herbes de Provence or thyme or rosemary
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried sage
- 3 cups No-Salt-Added Vegetable Stock
- 2 tablespoons corn starch
- Himalayan Sea 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
Save Money on Fresh Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every week or so and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!shed avocado worked wonders!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
Going to use this on meat and other dishes. Very versatile