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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