Growing up, my favorite part of Thanksgiving was the gravy. My dinner practically floated in gravy. And then halfway through dinner, I’d add a second round of gravy overtop the bottom layer. So, I think it’s safe to say I love gravy. When I decided to become vegan, and I realized what gravy actually was, it was a very sad day for me. A life without gravy is not one I want to live. Thankfully, this vegan baby bella mushroom gravy fulfills all of my gravy dreams and bonus: it’s much better for you than the real deal. Gravy happiness and an anti-oxidant boost? I’ll take it!
Now the key to good flavor here is caramelizing the onions and baby bella mushrooms in a little bit of vegan butter before blending. While they are sautéing, the baby bella mushrooms will release a lot of juices that have so much good flavor! And fun fact about mushrooms: Did you know if you leave your mushrooms in the sunshine for a few hours, they will skyrocket in vitamin D?! Plants are seriously cool.
Now, to create a smooth gravy, blend the sautéed onion and baby bella mushrooms along with their juices in the Vitamix until smooth. This gravy is a lot darker than traditional gravy, but the richer the color, the more the antioxidants. And no flavor is lost! It’s just as salty, savory, and buttery. Who doesn’t want to drown their dinner in gravy and get a few servings of vegetables in while doing it?! Win win.
creating your gluten free roux
Now in the same skillet, add in the vegan butter and gluten free flour to create a roux. Once you have a roux, add in the blended onions and mushrooms. Depending on the gluten free flour blend you use (I love the Trader Joe’s gluten free flour blend), there may be a few lumps in your gravy when you first whisk together to combine. While it simmers the lumps should dissipate.
Depending on your preferred thickness, you can add in three to four cups of vegetable broth. I usually will add in three and a half cups to achieve that pourable consistency yet keep the concentrated richness.
Now your gravy is ready to pour over absolutely everything. May I suggest putting this on our instant pot mashed potatoes?
If you try this recipe or have any questions about the process, as always please let me know in the comments. May we never have a gravy-less holiday season again!
Vegan Baby Bella Mushroom Gravy
- 20 oz baby bella mushrooms sliced
- 1 medium onion diced
- ½ cup vegan butter plus 1 tbsp for sautéing
- ⅓ cup 1 to 1 gluten free flour blend I used Bob's Red Mill
- 3 ½ cups vegetable broth
- 1 tablespoon tamari
- 1 teaspoon thyme
- ½ teaspoon pepper
- Heat a large skillet over medium heat. Once hot, add 1 tablespoon of vegan butter. Once melted, add the onion and mushroom and sautee until soft and fragrant, about 10 minutes.
- Transfer onion, mushrooms as well as vegetable broth and soy sauce to a high speed blender and blend until completely smooth. Set aside.
- Back in the same skillet, add half a cup of vegan butter. Once melted, add in gluten free flour and spices and whisk together with the butter until a paste forms.
- Next, slowly pour the blended mushroom mixture into the skillet with the roux as you whisk constantly. Make sure to whisk as you pour or clumps will likely form.
- Allow gravy to simmer for 20 minutes, then serve immediately.
- Depending on the gluten free flour you use, it may have a couple of lumps. Lumps should dissipate once the gravy simmers.
- You can use all purpose flour if you are not gluten free!