Light Mushroom Gravy

Light Mushroom Gravy

5 from 1 vote
Recipe by Tara Weaver Course: SauceCuisine: Other world cuisineDifficulty: Easy


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Made with hearty mushrooms, savory herbs, and aromatic spices, this gravy is the perfect accompaniment to a wide range of dishes, from mashed potatoes to seitan roast.

Whether you’re looking for a topping for your Thanksgiving meal or simply want to add some extra flavor to your weeknight dinner, this vegan mushroom gravy is a delicious and satisfying choice.

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  • 250 g 8 5/6 oz thickly sliced champignon mushrooms

  • 500 ml 2 cup vegetable stock

  • 2 tbsp 2 tbsp tamari sauce

  • 2 tbsp 2 tbsp tahini

  • 40 g 1 2/5 oz wholemeal flour

  • to taste to taste pepper


  • In a frying pan, fry the mushrooms, adding 1 tbsp water (or oil) if necessary. When the mushrooms are done, transfer them to a bowl.
  • Add the remaining ingredients to the pan where the mushrooms were cooked and mix with a whisk.
  • Cook the sauce over a low heat, stirring occasionally, until it is completely smooth and thick.
  • Add the mushrooms to the sauce and stir.


  • This mushroom gravy goes great with our seitan roast and bread dumplings.

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Tara Weaver
Tara Weaver

I’m Tara, and I’m not just a wife and mom who loves her family and pets. I’m an aspiring chef who’s passionate about food, crystals and sharing my experiences with everyone!