Mushroom Gravy

Mushroom Gravy

Not everyone is a meat eater.  Here is a delicious vegan gravy recipe that is wonderful over whole grains or mashed potatoes.  Feel free to swap out the whole wheat flour for spelt flour.


3 1/2 Cups Vegetable Broth – Divided

1 Cup Chopped White Onion

5 Chopped Garlic Cloves

8 Ounces Trimmed & Chopped Wild Mushrooms

2 Tablespoons Finely Chopped Fresh Thyme

1 Tablespoon Finely Chopped Fresh Rosemary

1/4 Cup Red Wine

2 Tablespoons Tamari

2 Tablespoons Whole Wheat Flour

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

In a large skillet over a medium high heat bring 1/2 cup of the vegetable broth to a simmer.  Add the onion and garlic and cook for 5 minutes.  Stir in the mushrooms, rosemary and thyme.  Cook for 3 minutes.  You will want the mushrooms to become tender.  Add the red wine and cook for 2 minutes.  Stir constantly.  Stir in the remaining vegetable broth and cook for 7 minutes over a medium heat.  In a small size bowl whisk together the tamari and flour to create a thick paste.  Add the mixture to the skillet 1 teaspoon at a time.  Whisk constantly to make sure the paste is completely dissolved.  Boil for 2 minutes.  Stir constantly.  Add the kosher salt and pepper.  Remove from the heat and serve.  Makes 3 1/2 cups



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

    Explore Similar Recipes