Vegan Mushroom Gravy

The best thing about gravy, besides smothering it all over your plate, is how easy it is to make. Traditionally, thanksgiving gravy is made from the drippings of the turkey, but that’s not the tradition we’re continuing here. The recipe is literally just 6 ingredients, and made within 15 minutes!

Savory Mushroom Thyme Gravy

You will love how easy, quick, and healthy this savory thyme mushroom gravy is. This recipe pairs perfectly with our Rosemary Infused Mashed potatoes and No Meat Vegan Meatloaf.

savory thyme mushroom gravy

Searing the Mushrooms

Let’s talk shrooms! For this recipe, you are going to want to slice the mushrooms thin. The thinner sliced the more quickly they will be able to caramelize. There’s two main ways to do so. Either slice the mushrooms using a sharp knife, or a use a mandolin.

After the mushrooms are sliced, you will want to preheat a pan with a bit of oil to high heat.

Pro Tip

Add you test here

If you tried one of our recipes or found our articles helpful, lettuce know in the comments below how it turned out!

Follow us on Pinterest, Instagram, and Facebook. Take a picture of your creations and tag us using #lettuceliveinpeas.

Peas,
Luna & Nate

Vegan Mushroom Gravy

Recipe by Lettuce Live in Peas Course: SidesCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

Savory vegan mushroom gravy loaded with seared mushrooms.

Ingredients

  • 2 Cups Baby Bella Mushrooms, Thinly sliced

  • 2 Cups Roasted Garlic Broth (Better than Bouillon Paste)

  • 1 tsp Black Pepper

  • 2 Tbsp Cornstarch

  • 1 tsp Olive oil (For searing mushrooms)

  • 4 sprigs Fresh Thyme

  • 2 cups Water

Directions

  • Preheat a large pan to med/high heat. Once hot add a touch of olive oil to the pan, and the thinly sliced mushrooms. Add the thyme sprigs as well.
  • While the mushrooms are searing, mix 1 Tbsp of better than bouillon roasted garlic broth with 2 cups of warm water.
  • After the mushrooms are golden brown, add the roasted garlic broth to the pan and bring the gravy to a simmer.
  • In a small bowl make a slurry. Mix 2 Tbsp of cornstarch with 2 Tbsp of water.
  • As the gravy simmers mix in the slurry. Continue to simmer until the gravy thickens. Remove thyme stems carefully. Add cracked black pepper.
  • Serve immediately. Garnish with fresh Thyme.
  • This goes excellent with our rosemary infused mashed potatoes!

Have you tried this vegan recipe?

Tag @lettuceliveinpeas on Instagram and hashtag it

You will like this vegan recipe!

Follow us @lettuceliveinpeas on Pinterest

Try this vegan recipe!

Like us on Facebook

Nutrition Facts

12 servings per container


  • Amount Per ServingCalories14
  • % Daily Value *
  • Total Fat 0.4g 1%
    • Saturated Fat 0.1g 1%
  • Sodium 93mg 4%
  • Total Carbohydrate 2g 1%
    • Sugars 1g

  • Vitamin A 2%
  • Vitamin C 1%
  • Calcium 1%
  • Iron 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

One Comment

  1. I made this mushroom gravy to go with the rosemary potatoes for Thanksgiving, it was awesome! I didn’t have the garlic bullion, so I use the Better Than Bouillon mushroom base. It was smooth and had a great flavor!

Leave a Comment

Your email address will not be published. Required fields are marked *

*