Vegan Mushroom and Herb Gravy

Gravy is not a condiment I’ve always loved.  In fact, I didn’t start appreciating it until I became vegetarian, which wasn’t until I was an adult.  I think all that animal fat always weirded me out a little.
But vegetarian gravy isn’t weird at all, with its innocuous veggies, herbs and broth, and nowadays I’m a total convert.  Where in the past I would have eaten plain mashed potatoes (with a little margarine), I now slather my potato mountains in gravy, and it’s awesome.
Mike and I have made a lot of gravies, and we usually just wing it with no recipes or measurements.  I like it best with mushrooms since it adds a savory depth, and with fresh herbs – dried herbs just don’t compete.  

Vegan Mushroom and Herb Gravy
6 large servings (about 2 cups)


2 tablespoons vegan margarine
1/2 a medium onion, diced
4 cloves garlic, minced
10 white mushrooms, diced (about 2 cups)
2 tablespoons flour
2 cups vegetable broth (cut with a little water if your broth is very salty)
1 tablespoon soy sauce (to add a deeper brown color)
1 sprig rosemary, stemmed
15 sage leaves, chopped
2 teaspoons Caesar Rim spice (optional but awesome; if omitting, just add a little more salt)
Lots of fresh-ground pepper


1. In a medium saucepan, heat the margarine over medium-low heat.  Saute the onion and garlic until translucent and fragrant, about 7 minutes.  Add the mushrooms and saute another 7 minutes or so, until the mushrooms start to brown.  Add the flour, stirring frequently, and cook for about 10 minutes, until the flour browns.  Slowly add the vegetable broth while stirring (to avoid clumping) and turn up the heat to medium-high.  Bring to a gentle boil to thicken.  Stir in soy sauce, rosemary, sage, Caesar Rim spice and pepper.  Heat it for a couple minutes longer to allow the flavors to combine.  Adjust liquid to preferred texture if necessary.

You want your gravy to be just a little on the salty side, since it’s usually served with bland foods like potatoes, but you can alter it to your own taste.

Proceed to slather potato mountains, Tofurky, or life itself with gravy, and enjoy!  It’s really great with fries and melted vegan mozza, too, like we did here – poutine is another one of those foods that I didn’t get into until I started making vegan gravy, but it’s ridiculously awesome.  And apparently quite Canadian.

Tonight I’m having a going away party with some friends – nothing says “I’m leaving the country” like a private karaoke room.  Hope you guys have a great Saturday!

  • Nikki

    I am a gravy lover and this looks really delicious. Mushroom and herb is one of my favorite combinations. We've been eating mushroom gravy over quinoa for our lazy-night dinners. I've also been sauteing the mushrooms in red wine before turning them into gravy. I'm still drooling over your holiday meal. Yum 🙂

  • Allysia

    Oh hey, I didn't even think about how gravy could have healthier applications, ha ha. 🙂 And I'm a big fan of cooking mushrooms in white wine! Maybe that's just because I like drinking it more? 🙂

  • xvavaveganx

    Oh man that gravy sounds amazing! I bet it has a really nice, earthy flavor and it looks so rich! I'll definitely have to try it!! It's so funny you mentioned poutine because that's what I thought of when I saw gravy haha!

  • Allysia

    Yeah, I'll probably be craving some poutine after my going away party shindig, heh heh. 🙂

  • Jolene – EverydayFoodie

    I loooooove gravy and I think that looks delicious! I am a huge fan of all sauces and condiments – I don't like dry food.

  • Allysia

    Ditto to all of the above!