Vegan Mushroom Make-Ahead Gravy

This is the only gravy I make now. I use vegetable broth when feeding vegetarians and either chicken or beef broth for meat eaters. It’s delicious any way you prepare it and so easy to make. It helps that I can make it ahead of time!

Sauteed in butter with olive oil. Quadrupled the amount of mushrooms. Added the nutritional yeast to Better than Bouillon stock. Added a bit of fresh thyme. Added 2 tbsp miso. Pureed with immersion blender at the end. Delicious. Will definitely make this again.

Brown the strained mushroom and onion in a pan and then add a little cream, you get yourself a great mushroom pasta sauce.

A pretty simple, classic recipe, I was using better than bullion for my stock so I skipped the salt as commercial stock and bullion are already salty and it didn't need any more. I served it to meat eaters and everyone enjoyed.

Vegetarian & meat eating guests loved the gravy. Read through notes & made some additions: more mushrooms - used Shitake. And a T white miso. I had gravy leftover and thought this would be a good base for a non dairy pot pie or tetrazzini type dish. I wanted to use up various leftover turkey, gravy etc. Made a small batch of gravy, added left over gravy, turkey stock, turkey, thyme, & mashed sweet potato. Served it with noodles. Next time will try biscuits or make pot pie. Very flexible.

Needed a vegan gravy this year. Took a gamble because the vegan and I don't like mushrooms, but we both loved this. Not overly mushroomy, great texture. All of the meat eaters also loved it

Made this the day before thanksgiving this year. Doubled the portobellos per commenters suggestions. Everything else I did as is. Delicious. Basically the mushroom béchamel of a mushroom lasagne.

This is my staple vegetarian gravy recipe that I’ve been using for a few years now because it’s so tasty and so easy! Today I needed it to be gluten free so I subbed corn starch (half as much as the amount of flour called for) plus a bit of gf flour and it worked beautifully!

I made this tonight and it was great. My issue was that it was pretty thick but I felt like if I added more stock it would have become too salty but if I added water it would become too bland. It was my first time making it and it was a hit all around (for meat eaters too) so I plan on experimenting over the next year to try and refine it to be more viscous.

This gravy needs time for the flavors to develop. Browned onion alone with pinch of sugar, then added 10z fresh mushrooms (could have used more). Cooked until brown and dry again. Added thyme, cumin, garlic, and a bit of tomato paste and cooked until fragrant. Added 2cp broth, .5oz reconstituted porcini mushrooms with soaking water, and miso. Pulsed with a stick blender and reduced by 1/3. Afterward, thickened with flour and seasoned to taste with salt and pepper.

I love this recipe! I end up puréing it when it’s cooled and it has such a deeper level of mushroom flavor. This is my go to gravy.

I love this recipe. I use a blend of mushrooms, add some miso when I add the soy, and find my favorite way is to use an immersion blender and then pass through a mesh sieve. This gets the most flavor, but still makes a smooth gravy. I find meat eaters don’t even realize it’s vegan!

Delicious and worked perfectly.

I doubled the mushrooms! This is an amazing gravy.

Wow! Best gravy I've ever tasted. I used homemade vegetable stock, added some chopped fresh rosemary and a tablespoon of red miso, based on reviewers comments. I was careful to get the mushroom/flour mixture good and browned before adding the stock, then added the miso. I will probably make this every time I need gravy. Can't wait to have it on my mashed potatoes!