Bowl of vegan mushroom gravy and spoon

Vegan Mushroom Gravy

Serve over whole grains or mashed potatoes or stir some into your favorite beans and greens for a hearty ragout.

Makes about 3 cups


  • 1 cup chopped white onion
  • 2 1/4 cups low-sodium vegetable broth, divided
  • 8 ounces mushrooms, such as porcini, cremini or shiitake, trimmed and chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh thyme
  • 1/4 cup merlot or other spicy red wine
  • 2 tablespoons reduced-sodium tamari
  • 2 tablespoons nutritional yeast
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground black pepper


In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent. Add 1/4 cup of the broth to the pan to prevent onion from burning. Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender. Stir in garlic, rosemary and thyme, and continue to cook for 1 minute until fragrant. Add wine and cook for 1 minute, stirring constantly. Stir in remaining 2 cups broth and bring to a simmer.

Meanwhile, in a small bowl, whisk together tamari, yeast and cornstarch to form a thick paste. Add mixture to the skillet, whisking constantly to make sure paste dissolves. Bring mixture to a boil and cook for 1 minute, stirring constantly. Add pepper and serve gravy hot.