Vegan Mushroom Gravy
This vegan mushroom gravy is packed with mushroom flavor and totally divine poured over absolutely everything. Rich, creamy and perfect.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Sauce, Savory, Side
Cuisine: Vegan
Diet: Vegan
Servings: 10
Calories: 113kcal
- ¼ cup Vegan Butter (56g)
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 tsp Crushed Garlic
- 2 ½ cups White Button Mushrooms (240g)
- 4 Tbsp All Purpose Flour
- 1 cup Canned Coconut Milk (240ml) Full Fat, Unsweetened
- 2 Tbsp Dark Soy Sauce
- 1 ½ cups Vegetable Stock (360ml)
- ½ tsp Ground Black Pepper
- Sea Salt To Taste
Melt the vegan butter in a saucepan and then add the chopped onions and garlic and fry until soft and translucent.
Add the sliced mushrooms and fry with the onions until the mushrooms have softened a little and started to release some of their water.
In a measuring jug mix the flour with a little of the coconut milk into a thick paste. Then add the rest of the coconut milk and whisk it together until smooth, making sure there are no lumps from the flour.
Then add the coconut milk/flour mix to the pot along with the soy sauce and vegetable stock.
Stir continuously and bring it to the boil. Once boiling keep stirring for a few minutes until thickened.
Remove from heat and add black pepper and sea salt to taste.
- Mushrooms. You could also use cremini mushrooms (baby bella/portobellini) instead of white button mushrooms.
- Coconut milk. This must be full fat, unsweetened canned coconut milk. It cannot be sweetened drinking coconut milk as that will not work in this recipe. If you have a coconut allergy or wish to use something else then soy milk or almond milk will work as substitutes.
- Gluten-free. To make this gravy gluten-free make it with a gluten-free all purpose flour blend and a gluten-free soy sauce.
- Storing: Leftovers keep very well in the fridge for 3-4 days and can be reheated on the stovetop or in the microwave.
- Freezing: If you want to freeze it, then let it cool completely and place into an airtight freezer safe container. Let it thaw and reheat in a saucepan.
- This recipe makes around 2 and ¾ cups of gravy.
- This recipe was first published in November 2018. It has been updated with extra tips but the recipe itself is the same.
Serving: 1Serve | Calories: 113kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 384mg | Potassium: 170mg | Fiber: 1g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg