Vegan Mushroom Gravy

 Ingredients

3 Tbsp. olive oil

1 lb. sliced mushrooms (white button or baby bella)

1/4 cup finely chopped red onion or shallot

1 clove garlic, finely chopped

1/4 tsp. salt

1/2 tsp. ground black pepper

1 tsp. chopped thyme leaves

2 Tbsp. salted butter

1/4 cup flour

3 cups vegetable stock

1 Tbsp. soy sauce

1 Tbsp. chopped parsley

1 stalk of celery minced 

Directions

YIELDS:

4 c.

PREP TIME:

5 mins

TOTAL TIME:

15 mins

Heat a large skillet over medium-high heat. Add

the olive oil, then the mushrooms. Spread them

in an even layer and let cook, undisturbed, for 4

minutes. Add the onion, garlic, salt, pepper, and

thyme, and stir to combine. Cook 2 minutes

more.

1

Reduce the heat to medium. Add the butter to

the skillet. Once melted, sprinkle the flour

evenly over top of the mushrooms. Stir until the

flour mixture is lightly toasted, about 1 minute.

2

Add the vegetable stock and soy sauce. Scrape

the bottom of the skillet to remove all the

brown bits and stir until smooth. Increase the

heat to medium-high to return to a simmer,

then reduce heat to medium and let the gravy

simmer for 5 minutes.

3

4 Remove from the heat and stir in the parsley

Tip: If you like a creamy gravy, stir in 2 tablespoons of heavy cream with the

parsley

Note:  I added 1 stalk of celery minced from a food processor. (Dec 2025)

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