Pour this gravy over our crispy garlic smashed red potatoes or some of the best stuffing ever. And while this recipe may be vegan, you definitely don’t have to be vegan to love this gravy. We’ve served this many times to people who eat everything and it’s always been met with rave reviews.
How to make vegan mushroom gravy in three easy steps
All that’s left to do is to pour it over everything on your plate! Bonus: our recipe is gluten-free!
Onion Mushrooms Garlic Tomato paste Herbs: thyme, rosemary, and sage Red wine (or extra stock) Veggie stock
Plus a little oil to sauté the veggies and some salt and pepper for flavor. This recipe comes from our good friend, Gaile Guevara. She serves it over fries and cheese curds for some of the best poutine around. Here are a few recipes that are begging to be eaten with this gravy:
Wheat Berries with Caramelized Onions and Pecans Roasted Veggie Dinner (swap the peanut sauce for this gravy) Cauliflower Polenta with Mushrooms and Hazelnuts Sweet and Spicy Yam Wedges
We also love it on top of cauliflower mashed potatoes with boursin cheese, but that is not a vegan recipe.
Did you make this?
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