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Grandma’s Gravy
Course: Sauces, SidesCuisine: AmericanDifficulty: MediumServings6
servingsPrep time10
minutesCooking time30
minutesCalories75
kcalThis Vegan Mushroom Gravy is a rich, flavorful alternative to traditional meat-based gravies, perfect for holiday meals or everyday comfort food. Packed with umami from mushrooms, aromatic herbs, and a splash of red wine, this gravy delivers a complex taste that complements a variety of dishes. The high-performance blender creates a smooth, velvety texture while leaving some vegetables unblended for added texture. Quick and easy to prepare, this versatile gravy is an excellent addition to loafs, mashed potatoes, or any dish needing a savory boost.
Ingredients
2 Tablespoons (30 ml) olive oil
1 whole white onion, chopped
1 cup (240 ml) mushrooms
5 garlic cloves, chopped
1/8 cup (30 ml) fresh rosemary
1/4 cup (60 ml) red wine
1 1/2 cups (360 ml) vegetable broth
1/4 cup (60 ml) soy sauce
2 Tablespoons (30 ml) tapioca flour
Salt and pepper to taste
Directions
- In a large pan over medium heat, sauté onions in olive oil for a few minutes.
- Add mushrooms and cook for 10 minutes.
- Add garlic and rosemary, cook for 2 minutes.
- Add remaining ingredients and simmer for 10 minutes, stirring occasionally.
- Transfer 75% of the gravy to a high-performance blender.
- Blend on high for 5 minutes.
- Return blended gravy to the pan and mix with the remaining 25% of unprocessed gravy.
- Season with salt and pepper to taste.
Notes
- This recipe is flexible and can be adjusted to taste. Measurements don’t need to be exact, except for the tapioca flour.
- Tapioca flour (also known as tapioca starch) is used for thickening instead of traditional corn starch.
- Keeping 25% of the vegetable mixture unblended adds texture to the gravy.
13 responses to “Mushroom Rosemary Red Wine Gravy”
Why do you have to saute the onions and mushrooms? Can’t you use the soup function and add all the ingredients at once?
You could, but the soup setting doesn’t actually cook the onions. So it helps to sautee them a bit, making them less strong before blending
Shalva and Lenny,
This recipe is incredible, amazing, hilarious…. My husband was thrilled: that’s a bomb!!!
Oh yes, it is.
Thank you soooo much for this. Will go into my recipe folder for sure.
Much love,
VeroBTW: I had no tapioca flour on hand so I used rice flour and that worked just fine.
The taste is great, but it didn’t thicken for me. The only substitution I made was using about 2 teaspoons of crushed rosemary instead of fresh. Otherwise, I followed the instructions exactly using a Vitamix 5200. Any ideas?
Strange. Shouldn’t have anything to do with the 5200. Perhaps we needed to reduce a bit longer? Next time a little warmer pan or longer sauteeing or both?
???Tapioca flour or Tapioca starch???? The recipe states ‘flour’ and in your ‘useful tips’ it is ‘starch’….or can they be interchanged?? Thank you.
Maybe that’s why mine didn’t thicken? I used Tapioca flour.
They should be interchangeable. Even this bag says “also know as tapioca starch”
This sounds SO good! I’m assuming I can omit the oil & water or broth sauté and get the same results. Yummy!
Should be able to, yeah. Let us know!
You really must make this gravy tonight, it’s that good. It has such a rich taste with a tang from the red wine & soy sauce, is “beefy” with mushrooms & onions, just the right savory flavor from the rosemary, and it thickens beautifully. You’ll want to serve it to your guests, especially the ones who won’t believe a meatless gravy can have so much flavor. A real winner. If anything it was even better night #2 with Christmas leftovers! (PS, I used a food processor rather than a blender, but either will give you great results I’m sure.)
You need a job reviewing Top Chef’s. So good! 🙏🏼
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