Vegan Gravy with Mushrooms, Onions and Kale

Vegan Gravy
Vegan Gravy

This vegan gravy rocks. I could be more modest I suppose, but it really is yummy. I often make it in the fall, but it is cool and rainy her in Maine right now and it got me thinking of yummy warming foods. I make the gravy with mashed potatoes most often and serve it on Chickpea Cutlets from the Veganomicon, my favorite vegan cookbook. I also sometimes add lentils and have it on biscuits for breakfast. Last thanksgiving I layered the gravy with seitan, mashed potatoes, scalloped corn and biscuits for a one dish thanksgiving. If you’re luck I’ll post that wonder sometime. For now you may have gravy.


  • 2 TBL olive oil
  • 2 cups sliced mushrooms
  • 1 medium onion, diced
  • 1 cup chopped kale
  • 1/4 cup flour
  • 1 cup water or veggie broth
  • 3/4 cup milk
  • 1 TBL mushroom broth powder (if using water)
  • 1 tsp sage
  • 1 tsp thyme
  • salt (optional)
  • 1/2 tsp black pepper
  • 2 TBL nutritional yeast
  • dash cayenne pepper
  • 1 tsp lemon juice


  1. Heat oil in a large skillet.
  2. Add mushrooms, onions and kale and cook until onions are translucent, about 4 minutes.
  3. While the veggies are cooking mix flour and water to make a smooth paste.
  4. Add the flour/water mixture to the vegetables while stirring.
  5. Quickly whisk in the milk and cook about 1 minute to thicken. If too thick add more milk or water.
  6. Whisk in the rest of the ingredients and cook about 2 more minutes.
  7. Taste and add salt to your liking.

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Hey, my name is Adrianne, but I like to call myself the Happy Food Ninja! I am excited to share my love of food and cooking with you. My goal is to introduce you to easy ways to make delicious food, no matter what diet you subscribe to.

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