Vegan Umami Gravy Recipe
Vegan Umami Gravy Recipe is rich, savory and packed with flavor, perfect for plant-based meals.
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup mushrooms finely chopped (shiitake, cremini, or button)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon nutritional yeast
- 2 tablespoons all-purpose flour or cornstarch
- 2 cups vegetable broth
- 1 teaspoon fresh thyme or ½ teaspoon dried
- Salt and black pepper to taste
Instructions
Heat Olive Oil
- In a medium saucepan, heat olive oil over medium heat until shimmering.
Sauté Onion and Garlic
- Add chopped onion and garlic. Cook 3–4 minutes until soft and fragrant.
Cook Mushrooms
- Add chopped mushrooms. Cook 5–6 minutes until mushrooms release moisture and begin browning.
Add Soy Sauce and Nutritional Yeast
- Stir in soy sauce and nutritional yeast. Cook 1–2 minutes for flavor to develop.
Sprinkle Flour or Cornstarch
- Add flour or cornstarch, stirring constantly to coat vegetables and form a roux.
Slowly Add Broth
- Gradually pour in vegetable broth while whisking to prevent lumps.
Add Herbs
- Add thyme and any optional miso or liquid smoke. Stir to combine.
Simmer
- Reduce heat and simmer 5–10 minutes, stirring occasionally until gravy thickens.
Blend (Optional)
- For a silky smooth gravy, blend with an immersion blender or in a regular blender.
Adjust Seasoning
- Taste and season with salt and black pepper. Serve warm over favorite dishes.
Notes
- Use a mix of mushrooms for richer flavor.
- Add roasted garlic for extra depth.
- Use tamari instead of soy sauce for gluten-free option.
- Add balsamic vinegar or lemon juice at the end for brightness.
- For thicker gravy, simmer longer or add more flour/cornstarch.
- Freeze leftovers in an airtight container for up to 2 months.