Let’s talk gravy, baby. This Vegan Mushroom Gravy is the stuff my dreams are made of (if the dream also has hills of mashed potatoes).
My boyfriend practically begs for me to make this for him every few months. If I say no then his sad puppy-dog eyes haunt me for at-least the next week.
This gravy tastes delicious on just about everything. Try it with mashed potatoes, fries, shepherds pie, hot sandwiches, gluten-free biscuits, or my personal favorite: my Stuffed Portobello Mushroom Caps (Wild Rice & Spinach)
I tend to make gravy every year when the holiday season begins to approach. Something about the chillier weather, jackets, and holiday decorations makes me want comfort food. And gravy is the ultimate fix for that.
What I love about this gravy is that it’s not just a broth consistency. It has chopped mushrooms and sauteed onions that add an extra pizzazz to it, if you will.
I’ll never forget the first time I made this gravy. I was facing the holidays vegan for the first time and had absolutely no clue what I was going to eat. Thanksgiving was lentil loaf (one of my top favorite recipes that I will reveal soon since T-Giving is around the corner). So I asked myself, what could be for Christmas dinner? The answer was a white bean shepherd’s pie topped with this very gravy. (Let’s just say that it’s my new tradition)
Notes on Vegan Mushroom Gravy:
- Make extra and freeze leftovers in an air-tight container to serve on a later date.
- If you’d like to knock out the cornstarch, swap it with certified gluten-free flour.
- Ideas for things to serve it over: Mashed potatoes, french fries, gluten-free biscuits or bread, shepherd’s pie, poutine, gluten-free pasta (think Stroganoff), meatballs (or veggie “meat” balls), tater tots, hot sandwiches, and the list goes on!
I hope you enjoy this recipe just as much as I! Happy Eating.