So this is a moment of pride I have to say! This VEGAN gravy was one of the major favorites when I served up this big dinner to my extended family. Everyone raved about it and when I told them it was completely plant-based, no one could believe it. In fact, I’m not sure they did- but it doesn’t matter! I know that this amazing gravy is plant-based, a crowd favorite and the recipe is just below so you can have it too!

Mashed Potatoes with Mushroom Gravy (Vegan) from HeatherChristo.com

I served it over the top of creamy mashed potatoes that were simple to prepare: A couple of pounds of boiled russets and 4 cloves of garlic boiled until soft and then drained and whipped until pretty smooth! Salt and pepper and a little olive oil and the potatoes are so delicious!

Mashed Potatoes with Mushroom Gravy (Vegan) from HeatherChristo.com

But I will say, I was also thinking that if you had grilled cauliflower steaks that this would be quite delicious over the top. OR!!! Would if you tossed this amazing sauce with pasta??!!

Have you ever made mushroom gravy? Let me know if you have and what tricks you have. This is the first gravy mushroom I have made but am a big fan!

Mashed Potatoes with Mushroom Gravy (Vegan) from HeatherChristo.com

Mushroom Gravy (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 1 pound mushrooms, sliced (I used crimini and chantrelle)
  • 3 tablespoons olive oil
  • ½ yellow onion, finely chopped
  • 1 cup Madeira wine
  • 4 cups mushroom broth or vegetaable broth
  • Fresh thyme, 2 fresh bay leaves
  • 2 tablespoons potato flour
  • ¼ cup coconut cream (optional)
  • Kosher salt
Instructions
  1. In a large sauce pan over medium-high heat, add the mushrooms and sprinkle with kosher salt. After a minute or two they will start to make a squeaky noise and then add the oil and the onion. Stir well until the onion is soft and translucent, about 5 minutes. Add the Madeira and scrape all of the browned bits off the bottom of the pan.
  2. Add the mushroom broth and the fresh herbs and bring to a simmer. When the gravy is simmering, cover the pan and turn the heat to low. Simmer for 30 minutes and then take the lid off and simmer for another 10 minutes or more until the gravy has has started to thicken.
  3. Whisk in the potato flour which will thicken it. You can then decide how thick you want it by cooking it more to reduce or not. If you want your gravy to be extra unctuous and rich, I like to whisk in a little coconut cream at the end- but that is totally optional! Season at the end with kosher salt to taste (AFTER you reduce!)

 

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So this is a moment of pride I have to say! This VEGAN gravy was one of the major favorites when I served up this big dinner to my extended family. Everyone raved about it and when I told them it was completely plant-based, no one could believe it. In fact, I’m not sure they did- but it doesn’t matter! I know that this amazing gravy is plant-based, a crowd favorite and the recipe is just below so you can have it too!

Mashed Potatoes with Mushroom Gravy (Vegan) from HeatherChristo.com

I served it over the top of creamy mashed potatoes that were simple to prepare: A couple of pounds of boiled russets and 4 cloves of garlic boiled until soft and then drained and whipped until pretty smooth! Salt and pepper and a little olive oil and the potatoes are so delicious!

Mashed Potatoes with Mushroom Gravy (Vegan) from HeatherChristo.com

But I will say, I was also thinking that if you had grilled cauliflower steaks that this would be quite delicious over the top. OR!!! Would if you tossed this amazing sauce with pasta??!!

Have you ever made mushroom gravy? Let me know if you have and what tricks you have. This is the first gravy mushroom I have made but am a big fan!

Mashed Potatoes with Mushroom Gravy (Vegan) from HeatherChristo.com

Mushroom Gravy (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 1 pound mushrooms, sliced (I used crimini and chantrelle)
  • 3 tablespoons olive oil
  • ½ yellow onion, finely chopped
  • 1 cup Madeira wine
  • 4 cups mushroom broth or vegetaable broth
  • Fresh thyme, 2 fresh bay leaves
  • 2 tablespoons potato flour
  • ¼ cup coconut cream (optional)
  • Kosher salt
Instructions
  1. In a large sauce pan over medium-high heat, add the mushrooms and sprinkle with kosher salt. After a minute or two they will start to make a squeaky noise and then add the oil and the onion. Stir well until the onion is soft and translucent, about 5 minutes. Add the Madeira and scrape all of the browned bits off the bottom of the pan.
  2. Add the mushroom broth and the fresh herbs and bring to a simmer. When the gravy is simmering, cover the pan and turn the heat to low. Simmer for 30 minutes and then take the lid off and simmer for another 10 minutes or more until the gravy has has started to thicken.
  3. Whisk in the potato flour which will thicken it. You can then decide how thick you want it by cooking it more to reduce or not. If you want your gravy to be extra unctuous and rich, I like to whisk in a little coconut cream at the end- but that is totally optional! Season at the end with kosher salt to taste (AFTER you reduce!)