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The Best Vegan Gravy

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 8
Calories: 96kcal
Author: Nisha Vora


  • 3 tablespoons vegan butter or extra virgin olive oil divided (I used vegan butter)
  • 1 cup (120g) diced shallots (3-4 medium shallots)
  • Kosher salt + freshly cracked black pepper
  • 16 ounces (454g) brown button (cremini) and/or shiitake mushrooms*, sliced
  • 5 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon finely chopped fresh rosemary leaves, finely chopped
  • 2 tablespoons nutritional yeast
  • 2 tablespoons cornstarch (or arrowroot powder)
  • ¼ cup (60 mL) plant-based milk of choice (can sub veggie broth)
  • 1/2 cup (120 mL) dry red wine (such as Pinot Noir, Malbec, or Merlot)
  • 2 cups (480 mL) low-sodium vegetable broth, at room temperature or warm
  • 2 tablespoons soy sauce or tamari (use tamari for GF)
  • 1 tablespoon white miso (AKA shiro miso)
  • 1/2 teaspoon balsamic vinegar (or red wine vinegar)
  • 1 small handful of flat-leaf parsley, chopped (optional)


  • Heat a large skillet over medium heat. Add 1 1/2 tablespoons of the vegan butter or olive oil. Once melted or hot, add the diced shallots with a pinch of kosher salt. Sauté until translucent and golden, about 3 minutes.
  • Add the remaining 1 1/2 tablespoons butter or oil and the mushrooms. Increase the heat to medium-high and cook for 8-10 minutes, stirring only occasionally so they get some color, until the mushrooms release their liquid and are nicely browned.
  • While mushrooms are cooking, whisk together the nutritional yeast, cornstarch and plant-based milk.
  • Add the minced garlic, thyme, rosemary and season with 1/4 teaspoon kosher salt and several cracks of black pepper. Cook for 1 to 2 minutes, stirring frequently, or until very fragrant.
  • Add the red wine, vegetable broth, and soy sauce and bring to a boil. Whisk frequently and allow to boil for 3 to 4 minutes to cook off the wine. Add the nutritional yeast roux to the pan, whisking constantly to make sure it dissolves and thickens, about 2 minutes. Then add in the miso paste and stir well to incorporate it into the gravy. Adjust the heat to maintain a simmer and cook for 3 to 4 minutes, whisking very frequently, until the flavors have melded together.
  • If you want a smoother and creamier consistency, scoop out 1 cup of gravy (about 2 ladles) into a blender or food processor. Blend until smooth. Add the blended gravy back to the pan and mix together.
  • Add the vinegar, stir to combine, and taste. Add salt or pepper to taste. Finish with chopped parsley, if using.


*I like using a mix of cremini (which are inexpensive) and shiitake, which are bold and meaty-flavored, but you can use just cremini. If using shiitake, remove the stems - they are tough. 
**To save time on prep, you can chop the garlic and herbs while the mushrooms cook, as they don't need to be stirred frequently. You can also buy pre-sliced mushrooms and/or use a garlic press to mince the garlic finely.