Go Back Email Link

Vegan Mushroom Sausage Gravy WFPB Gluten-Free Oil-Free

This hearty whole food plant-based mushroom sausage gravy has all the flavor you need for special occasions without any of the unhealthy trappings. TVP gives it a meaty texture while red miso provides a dark color and satisfying umami. Perfect over mashed potatoes or biscuits.
No ratings yet
Share on Facebook Share on Bluesky Print Recipe Pin Recipe WhatsApp Share
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American, Vegan, Vegetarian, WFPB, WFPBNO, Whole Food Plant-Based

Equipment

  • medium bowl that holds at least 4½ cups of liquid (only if starting with bouillon cubes instead of broth)
  • small bowl (for soaking TVP)
  • fine mesh strainer (for straining TVP)
  • blender (doesn't have to be big, a bullet's fine)
  • deep skillet (optional)
  • medium-large pot
  • wooden spoon or spatula (for sautéing)
  • whisk

Ingredients
  

  • 2 vegetable bouillon* cubes or 4 cups of of broth (divided)
  • ⅔ cup TVP (aka texturized vegetable protein)
  • ¾ cup white wine
  • ⅓ cup oat flour** (or sub with 3 Tbsp arrowroot or cornstarch)**
  • 3 Tbsp nutritional yeast
  • 1 Tbsp + 2 tsp red miso***
  • 2 garlic cloves, peeled and quartered
  • 1 tsp shiitake mushroom powder or another mushroom powder (optional)
  • 2 medium-large shallots, finely chopped
  • 8 oz mushrooms, sliced (about 2¾ cup) (white button, cremini or baby bella)
  • ½ tsp dried sage
  • ½ tsp dried thyme
  • ¼ tsp ground fennel
  • 1 cup plain unsweetened plant milk

Instructions
 

Create Vegetable Broth from Bouillon Cubes (if applicable)

  • If you're starting with vegetable bouillon cubes instead of vegetable broth, dissolve bouillon cubes in warm or hot water. The broth will be divided and used in different parts of the recipe.

Prepare TVP

  • Place TVP in a small bowl, cover it with 1 cup of broth and let it soak for 5 to 15 minutes.
  • After the TVP has hydrated in the broth, transfer it to a mesh strainer and strain away excess liquid. You can use a silicone spatula or the back of a large spoon to help squeeze out the excess liquid.
    • I like to catch excess liquid in a small bowl to keep from making a mess.
  • Discard excess liquid and set aside the strained TVP.

Create the Thickening Flavor Slurry

  • In the bowl of a blender place the white wine, oat flour (or arrowroot or cornstarch if that's what you're using), nutritional yeast, red miso, garlic and shiitake mushroom powder (if using).
  • Process until mixture is completely smooth and creamy. Set aside.

Sauté Shallots, Mushrooms, TVP and Herbs

  • For this step you can use a deep dish skillet or a medium pot. It's fine to use the same pot you plan to use for the liquid part of the gravy.
    • You can read a more detailed discussion of oil-free sautéing in the main recipe text.
  • Measure out 1 cup of vegetable broth for oil-free sautéing and keep it close to the stove.
  • Place a deep skillet or medium-large pot over high heat. Add approximately 2 tablespoons of broth to the skillet and bring it to a rolling boil. Lower the heat to medium-high and add chopped shallots. Sauté shallots for 5 to 7 minutes until translucent, adding very small amounts of vegetable broth as needed to prevent sticking. Try not to add more than a teaspoon or two of broth at a time.
  • Add the sliced mushrooms to the shallots and and continue to sauté for another 7 minutes or until the mushrooms release most of their water. Continue to add small amounts of broth as needed to prevent sticking.
  • Add strained TVP, sage, thyme and fennel to the mushroom and shallots and sauté 1 or 2 more minutes.
  • Remove skillet from heat, turn off heat and set aside. If you have been sautéing in the pot that you plan to use for creating the gravy, transfer the shallot, mushroom and TVP mix into a plate or bowl and set it aside. You do not need to wash the pot.

Create the Gravy Base

  • Place 2 cups of broth and the plant milk in a pot over medium heat and bring to a gentle simmer.
  • Slowly pour the flavor slurry into the simmering liquid whisking constantly for 2 to 3 to prevent clumping. Reduce heat to medium-low and simmer for another 2 to 3 minutes until thick and turn off heat.

Finalize the Mushroom Sausage Gravy

  • Add the shallot, mushroom and TVP mixture to the thickened gravy in the pot and season with salt and pepper to taste. Your gravy is ready to serve.

Storing and Reheating Gravy

  • If you need to store gravy, place it in an airtight container in the refrigerator for up to five days.

How to Bring Back Thickness to Refrigerated Oat Flour Gravies

  • If you made your gravy with oat flour, refrigeration will make it lose much of its thickness and microwaving will make it lose even more thickness. The best thing to do is to re-heat gravy slowly over the stove and whisk it constantly. You may need to add a tablespoon or two of arrowroot or cornstarch to recuperate the thickness. If adding arrow root or cornstarch, mix the starch with a little bit of liquid to create a slurry before adding it to the gravy and reheating heating slowly with constant mixing to prevent clumping.

Notes

*I like to use poultry flavored bouillon cubes such as Edward's and Sons NOT-CHICK'N.
**Arrowroot or cornstarch are better if you're planning to make gravy in advance and refrigerate it. Refer to the discussion in the main recipe text sections titled OAT FLOUR FOR THICKENING GRAVY and OAT FLOUR ALTERNATIVES.
***Refer to the main recipe text section title USING TRADITIONAL RED MISO for how to select red miso that is vegan and gluten-free if necessary.
Tried this recipe? Let me know how it was!