Creamy white bean & mushroom vegan gravy is the easy, gluten-free, 9-ingredient secret sauce brimming with umami flavors delighting potato heads everywhere.
Recipe Features
Miso paste and Tamari accentuate the flavor of mushrooms, adding a greater depth of flavor. The secret for this gravy is the plant-based pro, white beans, to make it thick and creamy. It's our secret for making creamy gravy because it leaves out all the worry of clumping white bits of all-purpose flour, arrowroot powder, or cornstarch. And the flavor? Unless they spot the empty can, no one will be 'bean-wiser.'
Here’s a little bonus that we don’t think about when it comes to gravy. Those white beans will add hidden fiber and protein. More than just a savory condiment, that’s our gravy.
Key Ingredients
Mushrooms – We used chestnut mushrooms for this recipe. However, you can use a variety of fresh mushrooms such as baby Bellas, white button mushrooms, or a mix using portobello mushrooms or cremini mushrooms.
Onions and garlic – Our two favorite alliums are delicious gravy required. Use a mellow yellow onion or use a red onion. Even a large shallot will do.
Miso paste – My ‘go-to’ is white (Shiro) miso paste. It tends to be mellower with just the right amount of umami flavor for most dishes. Use any type you prefer.
Tamari – Tamari is a Japanese soy sauce that does not contain wheat. If gluten isn’t a consideration for you, then soy sauce can be substituted. Tamari tends to be stronger, so opt for a dark soy sauce if you make this substitution.
White Beans – Use a can of white beans such as cannellini, Great Northern, or navy beans. I like cannellini beans because they are very neutral in flavor and soft for blending a smooth gravy.
Mushroom stock (broth) – You can use either mushroom stock (or broth) or use vegetable broth (or vegetable stock). Just be sure that whatever you use, it’s vegan (if that’s your aim). Some broth will contain added oil and other ingredients, so it’s a good idea to read labels and get set with a brand you can depend on.
Pro Tips
- Heat a large saucepan or large skillet over medium heat to medium-high heat. Once it’s hot, add the onions and mushrooms. Heating the pan first helps keep any brown bits from sticking to the bottom of the pan. This technique helps when you are sauteeing without adding olive oil or vegan butter.
- If you use an immersion blender, remember to be kind to your pan. Either balance it so that the blade doesn’t hit the sides or bottom or transfer it to a small bowl for the pureeing part. No immersion (stick) blender? Transfer the gravy to a traditional blender or food processor.
- Once you blend the gravy, heat it up and give it a stir to check the consistency. You may want to add a little water or broth if it is too thick.
- If the gravy is too thin after blending it, simmer it for a few minutes. The longer it simmers, the more it will reduce. This makes thicker gravy.
A note about salt: If you decide to add salt, do it after you have pureed the gravy and tasted it. Tamari, miso paste, and even broth can add enough salty flavor. It is difficult to impossible to remedy too much salt.
Common Questions
If you need a substitute for miso in mushroom gravy, try adding additional Tamari or soy sauce to enhance the umami flavor. You could also add 1-2 tablespoons of nutritional yeast or a teaspoon of marmite.
Broth (mushroom or vegetable) is an integral ingredient for mushroom gravy. However, if you need to improvise, use a mixture of vegan stock cubes or powder with water. If you use only water, add nutritional yeast, onion and garlic powder, and a pinch of oregano. You may need to adjust the soy sauce and thyme as well.
The white beans serve as the gravy thicken for this recipe, and it tends to be thick if you stick to 1 ½ cups of mushroom broth. If, by some chance, you end up with a thinner gravy than you'd like, continue simmering. If this doesn't help, you can puree in more beans if you have them. The alternative is to add a teaspoon of arrowroot or cornstarch.
Serving Suggestions
Mushroom gravy is a natural for any holiday dinner with a table loaded with mashed potatoes, sweet potatoes, brussels sprouts, vegan meatloaf, or lentil loaf. But this gravy is too simple and good to save just for special occasions. It loves smothering your favorite vegan biscuits. Or try noodles and mushroom gravy with a smattering of chopped fresh herbs. It's even great over brown rice.
Anything goes when it’s gravy!
More Recipe Ideas
Creamy White Bean & Mushroom Vegan Gravy
Creamy white bean & mushroom vegan gravy is the easy, gluten-free, 9-ingredient secret sauce brimming with umami flavors delighting potato heads everywhere.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3 cups 1x
- Category: Sauces
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 small yellow onion, diced
- 10 ounces (300 grams), fresh mushrooms, cleaned and chopped (see notes)
- 3 cloves garlic, minced
- 1 teaspoon miso paste
- 2 teaspoons dried thyme
- ½ teaspoon ground black pepper
- 1 tablespoon Tamari or soy sauce
- 1 can (15 ounce/400 grams) cannelloni or other small white beans, rinsed and drained
- 1 ½ cups vegan mushroom broth or vegetable broth
Instructions
- Sauté the onions and mushrooms. Heat a large saucepan or skillet to medium heat. Once it’s hot, add the onions and mushrooms. Stir and cook them until the onions become translucent to golden brown and the mushrooms are soft. About 8 minutes.
- Add garlic and spices. Lower the heat a bit, then mix in the garlic, thyme, black pepper, miso paste, and Tamari. Stir everything so that the mushrooms and onions are coated. About 30 seconds.
- Add beans and broth. Mix in the beans and add the broth. Be sure to stir the bottom of the pan to ensure that the ingredients aren’t sticking. Simmer the gravy for 2-3 minutes to combine all the ingredients and warm up the beans.
- Puree the gravy. Turn off the heat and use an immersion (stick) blender to puree the gravy ingredients. Use can also transfer everything to a blender. Puree until you have a texture you like.
- Warm, taste, and serve. Place the pan back on the stove and heat the gravy until it starts to bubble. Taste and add salt or more pepper.
Notes
- This recipe yields 3 ½ - 4 cups. Nutritional information is calculated with a serving as ⅓ of a cup.
- This recipe uses chestnut mushrooms; however, you can use a variety of fresh mushrooms. Consider baby Bellas, white button mushrooms, or a mix using portobello mushrooms or cremini mushrooms.
- Add more broth if the gravy is too thick or if you reheat it. If it is too thin, simmer it on low heat for a few extra minutes. If this doesn't work, adding more white beans will thicken it up. As a last resort, add a slurry of cornstarch (or arrowroot) mixed with water. Be sure to whisk the gravy well.
- Store leftover gravy in an airtight container in the refrigerator for up to 4 days. You may need to add a bit of broth or water if it gets thick as it sits.
Keywords: vegan mushroom gravy, white beans, plant-based, gluten-free, oil-free
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