Our Gluten Free Vegan Mushroom Gravy will be a wonderful topping for your main meal and all your Thanksgiving sides! It’s perfect for every plant based~vegan~veggie lover. It can also be made to satisfy our Paleo friends too. This Thanksgiving we are ditching the ham and Annie is making an all veggie loaf that will be the recipient of this gravy. Besides this meatless wonder loaf, recipe coming soon… It’s also perfect over our cauliflower parsnip mashers, roasted vegetables, and our gluten free bread stuffing.
Not a fan of mushrooms but are curious how to make traditional turkey gravy, we got you covered with all things Thanksgiving! Check out the Feed Feed Gluten Free Thanksgiving for more inspiring recipe ideas.
Watch how to whip up this wonderfully tasty Gluten Free Mushroom Gravy in just a few short minutes. It can easily be made a few days ahead, even frozen and simmered to reheat.
Meg and I wish you a most delicious Thanksgiving celebration. We are here to help you and answer all your holiday questions no matter what dietary restrictions or preferences. We want you to have the best holiday experience.
Gluten Free Vegan Mushroom Gravy
2 Cups Portabello and Shiitake mushrooms, finely diced (other mushrooms work great too)
1 Cup finely diced brown or sweet onions or half shallots and onions to equal a cup.
1/2 Cup Olive oil, cold pressed organic
1 1/2-2 Cups Warmed No-Chicken Broth
1 Tbsp. Mellow White Miso
1 Tbsp. Wheat Free Tamari
1 tsp. Celtic Sea Salt
2 Tsp. Fresh thyme leaves or 1 tsp. dried (rub dried thyme in palms of hand to release flavor) You can also add other herbs: 1 tsp. minced parsley and or 1/2 tsp. rosemary
1 minced garlic clove, (optional)
Fresh ground pepper to taste (I like lots!)
1/4 Cup gluten free flour (We used Artisan Flour, Cup 4 Cup, Cassava* or Arrowroot*)
Paleo Options: Arrowroot or Cassava Root flours are grain free options.
Other variations: Add 1/4 Cup Dry white wine, dry sherry, or Masala Wine and reduce Broth by 1/4 Cup.
Method for Making Gluten Free Vegan Mushroom Gravy
- Saute onions, garlic, and mushrooms in the olive oil until softened.
- Warm the broth in a small pot, and keep warm until ready to use.
- Making the “roux”: Slowly sprinkle in flour, whisking continuously until all the flour is incorporated. It can look like a paste, but don’t worry.
- Continue whisking and slowly add the warm broth a ladle at a time until all the broth is in the gravy. The gravy will smooth out as you whisk.
- Once the broth and the “roux” are well incorporated, continue to whisk until the gravy has thickened. You may not use all the broth.
- Troubleshooting: If sauce is too think, add a little more broth to thin. If sauce is too thin, sprinkle in a tablespoon of flour at a time. But stir and let simmer a little before adding another tablespoon.
- Gravy is done when it sticks to back of the spoon. Serve warm.
- Gravy can be made 3 days in advance. Keep refrigerated or freeze leftovers.