Vegan Mushroom Gravy

Vegan Mushroom Gravy
Staff Writer
Vegan Mushroom Gravy

Vicky Cohen and Ruth Fox

Vegan Mushroom Gravy

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.


Calories per serving:

90 calories

Dietary restrictions:

Low Sodium Sugar Conscious, Kidney Friendly, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 7g 10%
  • Carbs 7g 2%
  • Saturated 2g 8%
  • Fiber 1g 5%
  • Trans 1g
  • Sugars 1g
  • Monounsaturated 3g
  • Polyunsaturated 2g
  • Protein 2g 4%
  • Sodium 98mg 4%
  • Calcium 20mg 2%
  • Magnesium 11mg 3%
  • Potassium 214mg 6%
  • Iron 1mg 4%
  • Zinc 0mg 3%
  • Phosphorus 55mg 8%
  • Vitamin A 19µg 2%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 0mg 14%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 12µg 3%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 9µg 12%
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