This vegan miso mushroom gravy is so simple and easy to make! It is the perfect vegetarian/vegan option to serve at the table this holiday season. The miso paste and mushrooms provide a nice umami flavor that will leave your taste buds wanting more!
I love serving this mushroom gravy on top of roasted garlic mashed potatoes. Truly a match made in heaven!
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Why You'll Love This Recipe
- It is easy to make and uses basic ingredients.
- This vegan gravy is also gluten-free and nut-free!
- No added salt! The miso acts as salt in this recipe.
- The umami from the mushrooms and miso creates a sophisticated savory flavor.
Ingredient Notes
- Vegan butter - I like to use the Earth Balance brand.
- Mushrooms - baby bella mushrooms are amazing in the recipe, however you can use a variety of mushrooms.
- Red wine - this will help deglaze the pan and add extra flavor to the gravy! The alcohol will cook out, however it can be omitted all together if necessary.
- Cornstarch - this keeps the recipe gluten-free! Combine cornstarch and water to make a “slurry.”
- Miso paste - the real superhero of this dish. I recommend using white or yellow miso. The miso also acts as a replacement for salt. Check the label to make sure it is gluten-free!
- Vegetable broth - use store bought or make homemade vegetable scrap broth!
- Spices - thyme, garlic powder and onion powder.
Step by Step Instructions
Add the butter to a medium sized saucepan. Heat over medium heat until the butter begins to sizzle. Add the mushrooms, garlic powder, onion powder and thyme. Saute for 5-8 minutes until the mushrooms have softened and released their liquids.
Add the red wine, and scrape any bits off the bottom of the pan using a wooden spoon. Allow the wine to simmer until it reduces in volume by half. Add 1 ½ cups of vegetable broth and bring it back to a simmer.
In a separate bowl, whisk together the water and cornstarch to make the slurry. It will feel thick at first but keep whisking.
In another separate bowl, whisk together the miso paste and remaining ½ cup of vegetable broth until the miso dissolves.
Add the cornstarch slurry and dissolved miso paste to the gravy. Stir for a few minutes as it simmers until it begins to thicken.
The miso mushroom gravy will thicken slightly as it cools. Serve over mashed potatoes and enjoy!
Tips and Tricks
The cornstarch slurry is what makes the gravy thicken. To make a cornstarch slurry, add equal parts cornstarch and water and whisk until it disolves. Make sure to mix it again before adding it to the saucepan.
Similarly, make sure to dissolve the miso paste in vegetable broth or water before adding it to the gravy. This ensures the miso flavor will be dispersed throughout the sauce.
The gravy will thicken as it cools. If it appears too thick, add a splash of vegetable broth or water and stir.
I get it; not everyone is a fan of the texture of mushrooms. You can strain out the mushrooms or blend them up using an immersion blender. Alternatively, finely chop them at the start of the recipe before cooking.
Substitutes and Variations
- Vegan butter - use real butter if you are not vegan, or substitute in margarine.
- Mushrooms - I typically use baby bella mushrooms but you can use different varieties of mushrooms to elevate the flavors. I’ve used combinations of shiitake, baby bella and oyster mushrooms.
- Red wine - substitute in white wine for a lighter flavor, or completely omit the wine.
Storing, Freezing and Reheating
Store the gravy in an airtight container in the refrigerator. Store it for up to three days.
Reheat miso mushroom gravy on the stove. Add vegetable broth or water as needed to reach the right consistency. Gravy has a tendency to thicken up and congeal in the fridge. You can also reheat it in the microwave but make sure to stir occasionally.
Freeze gravy for up to one month. I recommend freezing it the same day you make it to keep it as fresh as possible.
Frequently Asked Questions
Yes, this mushroom gravy is gluten free. Typically gravy is made with flour, however using cornstarch instead keeps it gluten free.
No. Gravy may be left out for up to two hours. After that it must be stored in an air-tight container and refrigerated.
Mushroom gravy will last in the fridge for up to 3 days. You can also freeze the gravy to make it last longer.
Other Recipes You'll Love!
- Roasted brussels sprouts with raspberry balsamic glaze is always popular during the fall and winter months!
- Pumpkin soup without cream is the perfect appetizer to your holiday dinner.
- Don't forget about these vegan roasted garlic mashed potatoes!
- Fennel apple and tempeh stuffing pairs nicely with gravy as well.
Easy Vegan Miso Mushroom Gravy
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Category: Side
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This vegan miso mushroom gravy is so simple and easy to make! It is the perfect vegetarian/vegan option to serve at the table this holiday season.
Ingredients
- 1 tbsp vegan butter
- 8 oz baby Bella mushrooms, sliced or diced
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp thyme
- ¼ cup red wine
- 2 cups vegetable broth (divided)
- 1 tbsp white or yellow miso paste
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- Add the butter to a medium saucepan. Heat over medium heat until butter has melted and small bubbles form. Add the mushrooms, thyme, garlic powder and onion powder. Sauté until mushrooms have released their liquid, about 5 minutes.
- Add the red wine, and scrape any bits off the bottom of the pan using a wooden spoon. Allow the wine to simmer until it reduces in volume by half. Add 1 ½ cups of the vegetable broth and bring it back to a simmer.
- Whisk together the miso paste and ½ cup of the vegetable broth in a small bowl until the miso has dissolved. Add the miso mixture to the saucepan.
- Whisk together the cornstarch and 2 tablespoons of water in a small bowl to make the slurry. Add the cornstarch slurry to the saucepan. Continue whisking the gravy for a couple minutes until it begins to thicken.
- Turn off the heat. Enjoy as is, strain out the mushrooms or blend them usings an immersion blender.
Notes
- You may use an assortment of mushrooms such as shiitake, oyster or white mushrooms.
- Rapidly whisk the cornstarch slurry into the gravy so there aren’t gooey clumps.
- Strain out the mushrooms for a smoother gravy, or blend the gravy with an immersion blender.
- Double check that the miso paste is gluten-free (if necessary).
Keywords: miso mushroom gravy
Anonymous
I love the combination of flavors! The miso + mushroom is incredible.
★★★★★
Cathy
I can’t wait to try this recipe! What a healthy alternative to traditional gravy! What kind of miso paste should I use?
Emily Toshiko
Thank you! I use white miso paste. I will add this to the recipe. Good question!