Rich, creamy, and brimming with flavors, this Fast and Easy Vegan Gravy is everything you could want in a gravy and so much more. Vegan bold red wine, earthy mushrooms, and aromatic herbs and spices come together to create this beautiful and healthy gravy that is sure to have everyone coming back for seconds. This fabulous side dish is perfect for holidays and family dinners making it this week’s awesome Whip It Up Wednesday recipe. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Hi! Ameera here!
This week’s Whip It Up Wednesday is our delicious Fast and Easy Vegan Gravy. This gravy has a deep, rich, full bodied flavor. It is so tasty, you’ll find yourself making it a lot. It’s a perfect addition for holiday gatherings and simple dinners alike. Plus, it’s so earthy and flavorful, omnivores won’t be able to tell the difference.
Whip it up Wednesday
As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less. This recipe can be made in 20 minutes which really helps speed things up in the kitchen.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Mushroom? Wait, I don’t taste mushrooms!
What is interesting about this recipe is that the base is a mushroom broth and it has sautéed mushrooms in it that are pureed to smooth perfection. You would never know that mushrooms are the main component. The deep and rich flavor of the red wine and spices adds delicious depth of layers that transforms the mushrooms to another level of yumminess.
Garlic Lovers Mashed Potatoes
We coupled this delicious gravy with our Garlic Lovers Mashed Potatoes, oh my goodness – soooo delicious! We’ve included the recipe for the Garlic Lovers Mashed Potatoes recipe in this post as well, but I must warn you, these mashed potatoes are a whole nuther level of garlicky yumminess, definitely not a recipe for the timid.
We hope you enjoy our new Whip It Up Wednesday quick and easy ideas! If you try it, we would love to know if you enjoy it as much as we do!
Products Used:
- 8-quart ceramic/enamel lined Dutch oven or similar large stock pot
- High Speed Blender
Fast and Easy Vegan Gravy
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 Cups 1x
- Category: Sauce, Side
- Cuisine: American
Description
Rich, creamy, and brimming with flavors, this Fast and Easy Vegan Gravy is everything you could want in a gravy and so much more. Vegan bold red wine, earthy mushrooms, and aromatic herbs and spices come together to create this beautiful and healthy gravy that is sure to have everyone coming back for seconds. This fabulous side dish is perfect for holidays and family dinners making it this week’s awesome Whip It Up Wednesday recipe. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Ingredients
- 10 oz. baby Bella mushrooms, chopped or sliced
- 2 Tablespoons tamari *
- 1 medium yellow onion, chopped
- 1 Tablespoon minced garlic
- 2 Tablespoons flour (or flour of choice)
- ½ cup red wine *
- 3 cups mushroom broth *
- ¼ cup unsweetened plain plant milk
- ¼ cup unsweetened plain plant yogurt
Herb/Spices Ingredients:
- 1 bay leaf
- ½ teaspoon dried crushed thyme leaves *
- ½ teaspoon dried ground mustard powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onions
- 1 ¼ teaspoon sea salt (+/-) *
- ½ teaspoon black pepper (+/-)
Instructions
- Clean and slice or chop all the mushrooms, then placed them ina large ceramic/enamel lined skillet or Dutch oven/pot or similarly large stockpot with 2 Tablespoons of tamari. Sauté them for approx. 5 minutes over medium-high heat to get the mushrooms to release some of their water. Then move the mushrooms AND any left-over liquid to a bowl, set aside.
- In the same skillet, add the chopped onions, sauté over medium-high heat for 7 minutes until slightly golden. Add a splash of water to prevent sticking, if needed. Then add the minced garlic and sauté for 30 seconds to one minute.
- Sprinkle the flour over the sautéed onions and garlic; cook the flour for a few minutes. The cooked onions/garlic and the flour will be very lumpy, then add the red wine and stir. Cook for several more minutes. The alcohol from the wine will sizzle, and then evaporate and you will only be left with this beautiful wine flavor which enhances the flavor. The mixture will be gooey.
- Add the mushroom broth and plant milk, and bring to a boil, then lower the temperature. Stir well to incorporate the flour and to thicken the sauce. Then add the Herb/Spice mix and sautéed mushrooms. Simmer and cook for 5 minutes.
- Remove the pot from the heat, discard the bay leaf, and transfer the mixture into a high-speed blender and pulse until completely smooth, about one minute. You may have to do this in several batches. Please be very careful. Cover the high-speed blender with a thick tea towel to prevent burns when unscrewing the lid as the steam builds, creates pressure, and can squirt out when you unscrew the lid. Transfer the mixture back to the pot, add the plant yogurt. Cook for several minutes.
- Taste test the flavor. This is the time you can adjust the flavors; increase seasonings, if desired, to suit your personal preferences.
- Serve immediately.
Notes
*Mushroom Broth: We use Pacific Organic Mushroom Broth. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. This brand of mushroom broth has a beautiful mellow flavor. If you use another brand of mushroom broth, you may need to adjust the seasonings accordingly if you are not using Pacific Organic Mushroom Broth.
*Vegan Red Wine: We used Honoro Vera Vegan Red Wine, but any vegan red wine will work equally well. The red wine flavor makes a difference. It totally makes this recipe by adding dimension. The alcohol burns off and you are left with this beautiful bold flavor. You do not have to add the red wine. We tried it with and without the wine and the flavor is very good without it, but the red wine just takes this dish to the next level of deliciousness.
*Flour: We use a WFPB gluten free flour. Largely dependent upon the moisture level of the mushrooms, you may find that you need to make a “slurry” to thicken the gravy. You can add this near the end by mixing 2 Tablespoons of flour with 2 Tablespoons of water in a small bowl, whisk well. Increase the heat of the gravy, then stir in the slurry a little at a time until the gravy thickness reaches the desired level.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 4 cups of gravy.
Don’t miss these Garlic Lovers Mashed Potatoes a perfect dish for any garlic lover!
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Garlic Lovers Mashed Potatoes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10-12 Servings 1x
- Category: Side
- Cuisine: American
Description
Calling all garlic lovers! We have the perfect smashed potato for you! Creamy, flavorful, and bursting with garlicy goodness, these Garlic Lovers Mashed Potatoes are sure to put a smile on your face! Pair them with our delicious Fast and Easy Vegan Gravy for a fantastic side dish that is perfect for holidays and family dinners making it this week’s awesome Whip It Up Wednesday recipe. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Ingredients
- 7 lbs. russet potatoes, scrubbed, skins on *
- 1 cup (+/-) unsweetened, plain plant milk *
- 2 garlic bulbs, roasted *
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Sea salt to taste *
- Black pepper to taste
Instructions
- Preheat the oven to 400 F to roast the garlic (see recipes notes for instructions).
- Scrub and clean the potatoes really well, then cut into halves (or quarters if large) and place in a large stockpot, cover with cold water and bring to a boil, then lower to a low boil and cook for approx. 30 to 40 minutes until the potatoes are fork tender.
- When tender, drain the water, add roasted garlic cloves from one bulb, garlic powder, onion powder, sea salt, pepper and mash the potatoes with a potato masher. Do not use a beater. This dish is rustic mashed potatoes so you do not want the skins broken up too much.
- Then slowly start adding the plant milk and continue mashing. Add plant milk until the desired texture/consistency is reached. You may need additional plant milk for creamier smashed potatoes.
- Taste test the flavor. This is when you will decide if you want to boost the flavor by adding the 2nd roasted garlic bulb cloves. You can add a few cloves at a time. We ended up using all the cloves from two roasted garlic bulbs. You can adjust the flavors; increase seasonings, if desired, to suit your personal preferences.
- Serve immediately.
Notes
*Potatoes: Select a potato that has a thin skin that is easily cleaned. We also used a russet potato as it is drier and not creamy like a Yukon gold.
*Roasted Garlic: Roasting garlic is very easy and adds tons of flavor to dishes. Preheat the oven to 400 F. Take a sharp knife and cut about a third of an inch off the top of a garlic bulb, just to expose the garlic clove tops. (Skins on) Wrap the garlic bulb (cut side up) in some parchment paper and roast in the oven for 30 minutes, turn off the oven, and allow the garlic bulbs to sit in the hot oven for 10 minutes or until the cloves are soft. Allow to slightly cool before popping them out of the skins to prevent burns. Mash into a paste. Refrigerate any leftovers.
Note: you can place the parchment paper wrapped garlic bulb in a muffin tin to keep the cut side up while roasting in the oven. You may want to roast several bulbs at a time and keep the extras refrigerated.
This recipe calls for two garlic BULBS (not to be confused with individual cloves). It packs a flavorful pow of delicious roasted garlic flavor. We used 7 pounds of potatoes, so adjust accordingly as needed. We suggest adding the roasted garlic a little at a time until personal flavor preferences have been achieves.
*Plant Milk: Use as little or as much plant milk as needed to reach the desired consistency. We like a more rustic mashed potato so we used about one cup for 7 pounds of potatoes. Adjust the amount based upon consistency preferences.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 10 to 12 servings.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Hello! Is there anything I can sub for vegan plant yogurt? TIA
Hi there Cyn 🙂
Thank you so much for reaching out to us! The plant yogurt adds some additional creaminess and tartness (like sour cream would do in a “traditional” recipe.) The plant yogurt can be omitted from the recipe. It may have a slightly different flavor and thickness, you may want to adjust spices if needed.
-Ameera and Robin 🙂