Vegan Mushroom Gravy

Vegan Mushroom Gravy

Vicky Cohen and Ruth Fox


  • 8 Ounces  button mushrooms, sliced
  • 2 Tablespoons  non-hydrogenated vegetable shortening
  • 1/2 Teaspoon  lemon pepper
  • 1 Teaspoon  dried rosemary, chopped
  •   1-2 sage leaves, chopped
  • 1 Teaspoon  onion powder
  • 1 Teaspoon  smoked paprika
  • 1/8 Teaspoon  salt
  • 2 Cups  vegetable or mushroom broth
  • 1 Cup  water
  •   1 1/2-2 tablespoons cornstarch
  • 2 Tablespoons  cold water

This vegan gravy goes well with our Pretzel- and Cashew-Crusted Tofu, but feel free to experiment and try it on other protein mains as well, or maybe just serve it over pasta. Sautéed mushrooms give this gravy the meatiness it deserves.

Click here to see A Vegetarian Thanksgiving.


In a large saucepan, sauté the sliced mushrooms in the vegetable shortening over medium heat for about 5 minutes. Add the lemon pepper, dried rosemary, sage, onion powder, smoked paprika, and salt. Continue cooking for about 3 more minutes.

Add the broth and water. Bring to a boil, reduce the heat, and simmer, covered for 30 minutes. Strain the sauce using a small mesh colander (reserve the mushrooms) and return the strained sauce to the heat.

In a small bowl, dissolve the cornstarch (use 1 ½ tablespoons for thinner gravy and 2 tablespoons if you like it thicker) in the cold water. Pour into the sauce, stirring constantly. Bring to a quick boil, reduce the heat, and cook for 1-2 minutes until it thickens. Add the mushrooms back into the gravy.

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