Vegan Mushroom Gravy | Gluten and Dairy Free!

Dinner, Side Dishes by Chanty
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The best EVER mushroom gravy! This recipe has a delicious savory umami flavor with a hint of creaminess that comes from almond butter. Its also very healthy with lower sodium than store bought gravy! It is gluten free, dairy free, meat free and makes perfect complement to your Thanksgiving/ Holiday dinner. Add some pasta and this gravy recipe also works great as a sauce for mushroom stroganoff!

Ingredients for vegan mushroom gravy:

  • onion
  • garlic
  • crimini/ baby bella mushrooms
  • veggie broth
  • coconut or liquid aminos or low sodium soy sauce
  • fresh or dried rosemary
  • dried thyme
  • fresh cracked pepper
  • creamy almond butter
  • cornstarch or arrowroot starch
  • optional splash of red wine vinegar

how to make it

  • Start by cooking down the diced onions in a sauce pan until soft and fragrant- about 5 minutes. You can cook in 1 tbsp olive oil or water saute. Add garlic and cook for another minute.
  • Add sliced mushrooms, veggie broth, liquid aminos/ soy sauce, rosemary, thyme, black pepper and splash of red wine vinegar if using. Bring to a simmer for 5 minutes- 10 minutes. When the mushrooms are cooked stir in the almond butter and mix well.
  • Mix cornstarch (or arrowroot starch) with water to make a slurry. Add in the cornstarch slurry and stir to thicken. Let it cook for another minute then Turn off the heat. Taste and adjust the seasonings to your liking.
Chanty

Mushroom Gravy

Delicious savory mushroom gravy using crimini mushrooms, onion, garlic, coconut aminos, veggie broth, spices, arrowroot starch and almond butter
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 33 minutes
Servings: 8 people
Course: Dinner, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 onion thinly diced
  • 4 garlic cloves minced
  • 16 oz crimini/ baby bella mushrooms sliced
  • 2.5 cups veggie broth low sodium
  • 3 tbsp coconut aminos or use low sodium soy sauce or liquid aminos
  • 1 tbsp minced fresh rosemary
  • 1 tsp dried thyme
  • 1/2 tsp fresh cracked black pepper
  • 1/2 tsp Trader Joe's Mushroom Umami Seasoning optional, for more flavor
  • 2 tbsp cornstarch or arrowroot starch
  • 1/4 cup creamy almond butter

Method
 

  1. 1. Heat up a small saucepan on medium heat. Add in 1 tbsp of oil (or water sauté if using no oil)
  2. 2. Add in the onions and stir. Cook the onions until soft and slightly browned and carmelized- about 5 mins. Add in the garlic and stir.
  3. 3. Add in the sliced mushrooms and the black pepper, thyme, rosemary, coconut aminos and mushroom seasoning. Cook the mushrooms for about 5-10 minutes until they have softened and shrunk in size. Stir occasionally. Add in the veggie broth, bring to a simmer and cover.
  4. 4. Add in the almond butter and stir well so there are no chunks. Add in the cornstarch slurry and stir. Return to a simmer for a couple minutes then turn off the heat. Taste and adjust the salt/ seasonings.

Notes

Substitutions-
Use coconut aminos for low sodium, but you can also use Bragg’s Liquid Aminos or low sodium soy sauce instead. 
In place of Trader Joe’s Mushroom Umami Seasoning you can add a pinch of regular sea salt, or add more soy sauce/ coconut aminos.
In place of corn starch you can use arrowroot starch but add in 1 extra tbsp. You could also try using regular flour.
For nut free in place of almond butter you can use tahini or sunflower seed butter, or omit the nut butter completely, but the gravy wont be as creamy.