Recipe: Vegan Mushroom Gravy

Recipe: Vegan Mushroom Gravy

What’s the best part of Thanksgiving dinner? If you’re human and love food, chances are you just yelled GRAVY! Of course, it’s not exactly health food…but when it comes down it, gravy is the dish we’re often the most thankful for every turkey day. Hey, it’s just once a year…and as long as there are lots of veggies on your plate, a little of the good stuff won’t hurt.

Which is why it’s a shame that vegans and vegetarians so often have to sit out this part of the meal. Well, to that we say “No more!” Read on for a rich and satisfying mushroom-based gravy that even a seasoned turkey lover might have trouble resisting.

Vegan Mushroom Gravy

Serves 6

Adapted from Food52

1/3 cup dried mushrooms

2 cups vegetable stock

3 tablespoons vegan margarine (we recommend Earth Balance)

1 ½ tablespoons minced shallot

3 tablespoons flour

3 tablespoons nutritional yeast (optional)

3 tablespoons soy sauce

½ cup vegan cream or coconut milk

1 tablespoon minced fresh thyme

Salt & pepper


Bring vegetable stock to a boil. Put dried mushrooms in a small bowl, pour over the hot stock and let soak for 20 minutes.

Remove mushrooms from bowl, setting the stock aside for later. Mince the mushrooms.

In a medium saucepan, melt the margarine. Add the minced shallot and sauté for 5 minutes over medium heat, until softened.

Add the flour and nutritional yeast (if using) to the margarine/shallot mixture, stirring constantly. Cook for 2 minutes.

Gradually add 1 ½ cups of the reserved vegetable stock (leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.

Add the reserved mushrooms, soy sauce, vegan cream and thyme to the gravy. Cook for a few more minutes, until heated through and thickened to desired consistency.

Season to taste with salt & pepper. Enjoy!