Vegan Shiitake Mushroom Gravy Recipe

• I went for some fresh shiitakes that can be sliced or chopped up to your liking.
• To intensify the mushroom flavor I also mixed some mushroom powder into the veggie stock before making the gravy. You could use dried shiitake powder or mix it up a bit with porcini or morels or skip that step altogether.
• Instead of shiitakes you could use a mix of your favorite fresh wild mushrooms here, just make sure to use varieties that you actually love.

• My top choice here is a plain homemade cashew milk. Any unsweetened plant based milk will do with coconut being the richest of all.
• If opting to go with coconut milk instead please consider that the flavor will change a bit, so it’s good to make sure you and your guests are fans of it first.
• If you were to thin out the gravy a little bit with some extra milk or veggie stock it can be used to make a pot pie. Just cover with a sheet of vegan puff pastry and bake until golden.

what to serve with shiitake mushroom gravy:

how to make vegan mushroom gravy from scratch:

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P.S. If you make this recipe please come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s

5 from 1 vote

Vegan Shiitake Mushroom Gravy

Creamy Vegan Mushroom Gravy with shiitake mushrooms, miso, mushroom powder, nutritional yeast, a splash of white wine and fragrant fresh thyme.

Print Recipe

Prep Time:5 minutes mins

Cook Time:20 minutes mins

Total Time:25 minutes mins

Ingredients

• 8 oz shiitake mushrooms
• 1/2 yellow onion diced
• 2 cloves garlic minced
• 4 tbsp whole wheat pastry flour (or all purpose flour)
• 2 Tbsp tamari
• 2 cups veggie stock warm
• 1/2 tbsp shiitake mushroom powder (or porcini)
• 1 tbsp nutritional yeast
• 1/2 tbsp miso paste
• 3/4 cups cashew milk or any plan plant based milk
• 5 sprigs thyme
• 1/3 cup veggie stock (or dry white wine)
• sea salt and black pepper to taste

US Customary - Metric

Instructions

• Whisk together the warm veggie stock with the mushroom powder, miso paste, tamari and nutritional yeast until combined well. Set aside.
• Rinse the shiitake mushrooms and discard the stalks or save for later use in veggie broth. Slice or dice the mushroom caps to your liking.
• Preheat a large skillet over medium flame and sautee the onions with a pinch of sea salt in a drizzle of olive. (Use water or veggie stock for WFPB & Plantricious diets).
• Add the mushrooms, thyme and the white wine and sautee together until wilted and most of the liquid has evaporated.
• Stir in the garlic and cook until fragrant, about 30 seconds or so just until you can smell it.
• Add the flour, give everything a good stir and pour in the warm broth. Continue stirring until combined.
• Simmer until thickened then add the cashew milk and simmer a couple more minutes until the gravy is smooth and creamy.
• Adjust seasonings to taste with sea salt and black pepper.
• Serve over mashed potatoes, polenta or biscuits.

Video

Notes

If you prefer a smooth gravy just puree in the blender until desired texture is achieved. 

Nutrition

Calories: 80kcal | Carbohydrates: 15g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 1167mg | Potassium: 274mg | Fiber: 3g | Sugar: 3g | Vitamin A: 351IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

Course: Sauce

Cuisine: Italian

Keyword: mushroom gravy, plant based, Sauces, vegan,, wfpb

Servings: 4 people

Calories: 80kcal

Author: Florentina

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