Mushroom Gravy: The Ultimate Plant-Based Thanksliving Recipe
Thanksgiving is about gathering around the table and sharing a meal that warms the heart. Finding a gravy that satisfies everyone at the table can be challenging for plant-based eaters. Enter this vegan mushroom gravy—rich, savory, and with umami flavor. Made with a shiitake mushrooms, tamari, and nutritional yeast blend, this recipe takes your mashed potatoes, stuffing, or veggie loaves to the next level.
Honestly, it is one of my most requested and favorite recipes. We don’t make it every year. This vegan creamy gravy goes amazing with these mashed potatoes.
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Why Choose a Vegan Mushroom Gravy?
Traditional gravies are often made with animal-based broths and drippings, but this plant-based version contains nutrients and flavor. Mushrooms provide a deep, earthy taste enhanced by rosemary and thyme. Adding tamari and miso boosts the umami profile, ensuring this gravy is just as satisfying as its traditional counterpart.
Ingredients You’ll Need
Shiitake mushrooms (or any wild mushrooms)
Tamari (or soy sauce)
Nutritional yeast
Fresh rosemary and thyme
Vegetable stock
A touch of miso for extra depth
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This recipe is incredibly flavorful and easy to prepare, making it a great addition to your holiday lineup.
Here is the Hollywood Farmer’s Market’s excellent miso!
How to Serve Vegan Mushroom Gravy
This gravy pairs beautifully with mashed potatoes, roasted vegetables, or even as a sauce for a savory lentil loaf. You can blend the gravy to your desired consistency for a smoother texture. If you love the texture of mushroom pieces, leave them in for a heartier dish.
Make-Ahead Tips
Are you planning a stress-free holiday? This mushroom gravy can be made in advance and stored in the fridge for up to three days. Reheat gently on the stove before serving, and you’ll have one less thing to worry about on the big day.
Perfect for Every Thanksgiving Table
Whether you’re hosting an entirely plant-based Thanksgiving or looking for dishes that accommodate a variety of dietary preferences, this vegan mushroom gravy is a must-have. Packed with flavor, simple to make, and a hit with all guests, it’s the ultimate recipe for a celebration rooted in gratitude and good food.
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🌱 Vegan Mushroom Gravy: A Plant-Based Thanksgiving Essential! 🍂
Transform your Thanksgiving table with this rich, savory Mushroom Gravy—a perfect pairing for mashed potatoes, roasted veggies, and more! Packed with shiitake mushrooms, tamari, and fresh herbs, this recipe is pure umami goodness. Bonus? It’s plant-based, wholesome, and crowd-pleasing!
Ingredients
Scale
1 /4 cup minced shallots
1 clove of garlic (may omit)
2 tbsp olive oil
2 tbsp all-purpose flour
2 cups wild mushrooms choice such as shiitake, trumpets, chanterelles, or enoki, cleaned and sliced or diced
1 tbsp dried mushroom powder (porcini is the one I use the most)
1 tsp fresh rosemary, minced
1tsp fresh thyme, minced
4 cups vegetable stock (you can use less for a thicker gravy)
1 tbsp tamari (wheat-free) or soy sauce if not concerned about gluten
Add mushrooms with salt, pepper, rosemary and thyme. Cook over medium heat for 5-7 minutes as mushrooms start to lose their moisture. Add broth if needed to keep mixture moist.
Add vegetable broth, powdered mushroom and tamari sauce and whisk as it comes to a boil.
Depending on preference, you can make this ahead and warm up.
Sometimes I like to puree everything and sometimes I like the flavor with mushroom pieces. You can decide though do wait for the mixture to cool to blend as the hot steam can burn when opening after blending if not cool.
Add nutritional yeast and miso at the end and whisk together to be sure the flavors are combining.
Salt and pepper to taste.
Nutrition
Serving Size:2 cups
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Thanks for checking out this week’s post to the end!
If you make this, tag me on social media at @doctorsirichand. I would love to see your variations and flavor options. Save this Recipe for later at your favorite place. I like using PINTEREST, but you could also clip it elsewhere.
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May your life be nourished and vital!
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