Disclosure: This post may contain affiliate links. If you click through one of my links and buy something, I may get a small commission from that sale, at no extra cost to you. Thank you.
It's been quite busy around here these past few days with the holidays and all.
I hope each and every one of you had a beautiful weekend (and a very Merry Christmas, if that's something that you celebrate!)
And now we move on to the new year and the anticipation of New Year's Eve! What fun plans do you have this year? Are you ready for 2018?
And where did 2017 even go?! I swear, the older I get, the faster time seems to fly by.
Anyway, today's vegan mushroom gravy recipe is ... not as exciting as the best vegan matcha cake recipe that I posted last week and that a ton of you fell in love with, but I promise you all it'll still be a tasty one.
vegan mushroom gravy recipe
Sooo let's talk about gravy, more specifically let's talk about this vegan and gluten free portabella mushroom gravy that I have totally been obsessing over throughout this holiday season.
Truth be told, I made this vegan mushroom gravy recipe on Thanksgiving, On Christmas, and it will most likely make an appearance once again on our new year's eve dinner. No shame in my game. It's *that* good.
This gravy pairs perfectly with my creamy garlic mashed potatoes recipe, as a matter of fact, it's a must! If you make the mashed potatoes, you musttttt make this mushroom gravy because your taste-buds with thank you later.
why I love this mushroom gravy recipe
- It's vegan (duh), every recipe on this site is vegan, but just in case ya didn't know, now you know.
- It's oil free, yet still packed with so much flavor!
- It's gluten free, because I eliminated the need for flour. I use flax seed meal instead as my thickening agent.
- It's pretty much fool proof - cook the veggies and mushrooms, throw in some flavor, blend and serve!
- And the flavorrrr, the flavor itself is so rich and savory, it's perfect for non vegans as well.
Some of the ingredients used to make this delicious mushroom gravy are:
- Mushrooms - I have used baby bella and crimini mushrooms but feel free to experiment with a different kind such as white button mushrooms.
- Nutritional Yeast - Not a very common ingredient but it is very popular among vegans. Basically nutritional yeast is a yellow flaky deactivated yeast that has subtle notes of cheese and nutty flavor. It is commonly used as a substitute for cheese in many vegan recipes. I buy mines at my local whole foods store. If you want to learn more about nutritonal yeast check out this article, Nutritonal Yeast Uses and Benefits from Whole Foods Market Blog.
- Chickpea Miso - In case you aren't familiar with this ingredient: miso is a traditional Japanese fermented soybean paste. It comes in a variety of flavors and fermentation levels. Traditional miso is made using soy beans, however, now a days there is also chickpea-based miso which eliminates the use of soy. If you don't like using soy in your recipes, chickpea miso is a great alternative. Miso gives dishes a lovely sweet, salty, earthy and savory flavor.
- Flax Seed Meal - You can buy flax seed meal at the store, or you can make your own using flax seeds if you have a powerful blender or a coffee grinder. Flax seeds are full of nutrition and are a great natural thickening agent. Always keep flax seed meal in the refrigerator for maximum freshness.
Okay that's enough gravy talk for one day... Let me know below ↓ in the comments what do you think and if you try it come back and tell me! Have a beautiful day, week, and in case I don't get another post in before the end of the year:
HAPPY NEW YEAR! 🙂
Also, let's be friends on Instagram: @sproutingzeneats
with love + gratitude,
Vegan Portabella Mushroom Gravy
A savory portabella mushroom gravy recipe that pairs perfectly with mashed potatoes and lentil loaf. A great vegan and gluten free alternative to traditional gravy.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 3 cups
- Category: vegan sides
- one 8oz package of baby bella or crimini mushrooms (about 2.5 cups chopped)
- 1/2 of a yellow onion
- 2 garlic cloves, minced
- 2 tbsp of nutritional yeast
- 2 tbsp of chickpea miso
- 1 tsp of garlic powder
- 1 tbsp of onion powder
- 1/4 tsp of pink himalayan salt
- dash of black pepper
- about 3 to 4 cups of vegetable broth (one 32 oz carton will be more than enough)
- 1/4 cup of flax seed meal to be added last
- Begin by sauteing chopped onions and minced garlic in a deep saucepan over medium heat. Use about 1/4 cup of vegetable broth to saute instead of oil. Cook until soft and fragrant, usually about 10 minutes.
- Add 1 cup of vegetable broth to this same saucepan and also add chopped mushrooms. Cook until mushrooms are soft, usually about 10 more minutes. Make sure to stir occasionally.
- Next, add 2 more cups of vegetable broth and add the rest of the spices and ingredients (onion powder, garlic powder, nutritonal yeast, miso, salt and pepper). Cook for a few more minutes to allow all of the flavors to settle in.
- Finally, add 1/4 cup of flax seed meal. Continue to stir for another 5 minutes.
- Remove from heat, set aside and allow to cool for about 10 minutes before blending. Once cool, transfer mixture to a blender and blend until smooth. Serve in a gravy bowl.
- I used baby bella or crimini mushrooms but feel free to experiment using white button mushrooms.
- Remember to allow the mixture to cool down before pouring it into your blender.
- You can probably also use an immersion blender instead of a regular blender but I haven’t tried it that way. Let me know if you use an immersion blender and how did the consistency turn out.