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A vegan mushroom gravy that’s easy to make and full of flavour! Serve it this holiday season with tofu turkey or a nut roast and your choice of sides for a complete meal.


1/4 cup onion, minced
10 crimini mushrooms, chopped
2 cloves garlic, minced
2 cups vegetable broth (I used 2 tsp of vegetable broth powder in 2 cups of water)
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed (optional)
1/4 teaspoon ground sage
1 tablespoon nutritional yeast
1 teaspoon sherry
1 tablespoon gluten-free soy sauce
2 tablespoons glutinous white rice flour
1/4 cup unsweetened almond milk
1/8 – 1/4 tsp black pepper

In a medium-sized saucepan, saute the onions with a bit of water (a tbsp or so) until they begin to brown, about 5-10 minutes. Add the mushrooms, garlic, and 1 tablespoon of water, and cook for another 3 minutes.

Add the vegetable broth, thyme, sage, rosemary (if using), nutritional yeast, sherry, and soy sauce. In a measuring cup, whisk the almond milk and rice flour together until smooth. Add it to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with pepper to taste and serve.

Adapted from Fatfree Vegan Kitchen.