Vegan Miso Mushroom Gravy
This vegan Miso Mushroom Gravy is perfectly creamy, savory and satisfying. Make some for your next holiday gathering to smother on any side or entrée.
Need a partner for your mash potatoes? Can’t recommend this gravy enough. I make it every year for the holidays because it’s always highly requested. The table just doesn’t seem the same without it. And it’s just really darn tasty!
Why You’ll Love This Perfectly Savory Gravy
- Easy to make and cooks in 15 minutes. Literally, the perfect last minute side you need at your table.
- Made with simple ingredients that you likely already have in your vegan pantry, but has a complex depth of flavor thanks to all of the umami flavor in the mushrooms and miso paste.
- This gravy is completely vegan and nut-free. You can also make it gluten-free with a simple substitution.
Key Ingredients and Substitutions
- Mushrooms: To make this recipe come together quickly, I used pre-sliced mushrooms that I purchased from the grocery store. Feel free to use whole mushrooms. I recommend either white button mushrooms or cremini mushrooms (baby bella).
- Miso Paste: This helps provide additional umami flavor to our gravy. I recommend using either a white or yellow miso paste.
- Thyme: Gives that classic holiday flavor to the gravy. You can use fresh or dry thyme for this.
- Flour: I used white all-purpose flour to thicken the gravy. To make this gluten-free, feel free to use arrowroot powder to help thicken.
- Vegetable Broth: Any good quality vegetable broth will work really well here.
How to Make This Recipe
Start by sautéing your onions and mushrooms in a sauce pan with a pinch of salt to help release their moisture. Once they soften, add in your garlic and sauté until fragrant.
Add in your flour and stir into your softened vegetables. Then add in your vegetable broth, soy sauce, and thyme.
Bring everything to a simmer and then stir in your miso and remove the thyme sprigs before serving.
Tips for the Perfect Miso Mushroom Gravy
- Add in your miso paste last. I like stirring it in around the last 5 minutes of cooking to help prevent the miso from overcooking and becoming bitter.
- Make sure there are no miso lumps left in your gravy. To help avoid this, dissolve your miso paste in some water before adding to the gravy.
- I love my gravy chunky, but you can change the consistency to your preference. Feel free to either finely chop your mushrooms and onions further or use an immersion blender to blend your gravy completely smooth at the end.
- If your gravy gets too thick, add a little bit of water or extra vegetable broth to help thin it out to your desired consistency. Do remember, that as your gravy cools, it will get thicker, so don’t overcook the gravy.
Frequently Asked Question
Yes! I love making a batch quickly the night before. Allow the gravy to cool and then place in an air tight container and place in the fridge to store for up to 2-3 days. When ready to serve, reheat in a sauce pan and adjust the consistency to your liking by adding a little more water as needed.
You can freeze mushroom gravy to store for a longer period of time. Place in an airtight container and store in the freezer for up to 1 month. Thaw and reheat in a sauce pan and adjust the consistency with additional water as needed.
Just swap out the flour with some arrow root flour. This will help to thicken the gravy without the need for flour. You can also swap out your soy sauce for a gluten-free variety or coconut aminos.
How to Serve
I’m a gravy and mash potatoes kind of girl, but you can feel free to use this gravy on top of any holiday side or entrée. If you need some ideas, I have some vegan recipes below that pair perfectly with this gravy.
- Garlic and Herb Mash Potatoes
- Brown Sugar Glazed Tofu
- Cranberry Pecan Stuffing
- Easy Vegan Lentil Loaf
- Lentil Vegetable Wellington
More Mushroom Recipes
- Easy Vegan Stuffed Mushrooms
- Toasted Garlic and Chickpea Orzo
- Creamy Mushroom Lentil Stew
- Chickpea Wild Rice Soup
- Maple Ginger Beet Stir-Fry
Vegan Miso Mushroom Gravy
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Sides
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This Miso Mushroom Gravy is perfectly creamy, savory and satisfying. Make some for your next holiday gathering to smother on any side or entrée.
Ingredients
- 2 tsp olive oil
- 1, 8 oz container sliced mushrooms
- 1/2 small onion diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour or 1 tbsp arrowroot flour or cornstarch
- 1 1/2 cups vegetable broth
- 1/2 tbsp soy sauce
- 4 sprigs fresh thyme or 1/2 tsp dry thyme
- 1 tsp miso paste
- Salt and pepper to taste
Instructions
- Heat your oil in a medium saucepan over medium heat and add in onions and mushrooms and sauté until mushrooms have cooked down and released their water.
- Add in garlic and sauté again until fragrant.
- Sprinkle flour in and combine with mushrooms and sauté for a minute before adding vegetable broth and soy sauce.
- Whisk your gravy to help break up any flour clumps, then add in thyme and allow to simmer on low for about 5-8 minutes to thicken.
- Mix miso paste with 2 tablespoons water and break up any clumps you see. Add the miso mix to your gravy and stir well. Allow to cook on low for another 3 minutes.
- Remove from heat and adjust salt and pepper to taste and remove thyme sprigs before serving.
Notes
Add in your miso paste last. I like stirring it in around the last 5 minutes of cooking to help prevent the miso from overcooking and becoming bitter.
Make sure there are no miso lumps left in your gravy. To help avoid this, dissolve your miso paste in some water before adding to the gravy.
I love my gravy chunky, but you can change the consistency to your preference. Feel free to either finely chop your mushrooms and onions further or use an immersion blender to blend your gravy completely smooth at the end.
If your gravy gets too thick, add a little bit of water or extra vegetable broth to help thin it out to your desired consistency. Do remember, that as your gravy cools, it will get thicker, so don’t overcook the gravy.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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I made this gravy and it was the best mushroom gravy I have ever tasted!!! Thank you so much for sharing. I did not use the oil to fry the onions and mushrooms, instead, I used water. Thank you for both miso tips at the bottom. I like thick gravy, so I used a total of 2Tbsp of cornstarch. I left it chunky and it was so good.
Literally, the best message to receive. Thank you so much for making this Rachel!
Perfect make-ahead recipe for Thanksgiving! I’m going to pop it in the freezer so it doesn’t all get eaten before the big day 🤣