A beautiful, colourful assortment of Perfect Plant-Based Brunch dishes like soup, a mini maple sourdough cake, vegan gravy, and yellow turmeric tofu served in a bowl brown rice and roasted veggies. Perfect for brunch. Free of all top allergens.

Vegan Mushroom Gravy

  • Author: Chantal | Fresh is Real
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 2 cups 1x


Everyone needs at least one go-to simple-to-make gravy recipe. Pour this sauce all over your favourite bowl of comfort plant-based foods. A drizzle will not be sufficient—it’s that good!



1/2 cup white onions, chopped
1 cup mushrooms, chopped
1/41/2 teaspoon fresh thyme
1/4 teaspoon fresh ginger, finely grated (optional)
1 tablespoon olive oil or coconut oil
1 cup vegetable broth
2 tablespoons tomato paste*
1 tablespoon nutritional yeast
1 tablespoon Tamari or Coconut Aminos (or more to taste)
1 tablespoon maple syrup
1/2 teaspoon sea salt (or more to taste)
1/4 teaspoon ground pepper (or more to taste)
1/4 teaspoon garlic powder (optional)
1/8 teaspoon red pepper flakes (optional—only if you like spice)
1 tablespoon arrowroot or oat flour** (to help thicken the sauce)


  1. In a medium sauce pot, on medium heat, add olive oil, onions, mushrooms, thyme, grated ginger and cook for 5 minutes.
  2. Add the broth, tomato paste, nutritional yeast, Tamari, and seasoning.
  3. Bring to a boil then reduce heat to low and simmer for 10 minutes.
  4. While things are simmering, add 1 tablespoon of arrowroot flour to a small bowl and mix with a little water or broth, and add it to the pot.
  5. Transfer everything to a high-speed blender or blend with a hand blender, purée until smooth and return to saucepot.
  6. Enjoy right away, or keep warm until ready to eat.


Store leftovers in the refrigerator for up to 7 days.

* Substitute with 2 tablespoons of either bbq sauce, ketchup or tomato sauce.

** Use gluten-free arrowroot or oat flour if you have a gluten allergy or intolerance.