This Vegan Mushroom Gravy is packed with so much creamy flavour! It’s the perfect consistency and goes perfectly on all your favourite side dishes.

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Thanksgiving is just around the corner! If you’re settling on your table menu, then that means you most definitely need a gravy on it, right? Right. That’s where this Vegan Mushroom Gravy comes in. Seriously, the Mr. put this on everything for the few days it lasted in our house and deemed it the most flavourful gravy ever. I promise, he’s not paid to say these things! After you try this vegan mushroom gravy you may find yourself saying a similar statement.

In between bites, of course.

Top down shot of vegan mushroom gravy on top of biscuits with gold cutlery on the side. - 2

I’m almost finished wrapping up my Thanksgiving recipes for you, and there’s no way it would’ve been complete without this gravy. It’s actually like the third time we’ve made such a big batch of this, mainly because, well, it’s ridiculously tasty.

This Vegan Mushroom Gravy is creamy, filled with so much flavour, loaded with herbs and simple ingredients and is actually really easy to make. All you need to really do is put all the ingredients into your pan and cook them down – simple. I of course used my favourite, Silk Almondmilk , to make this gravy.

Silk’s Almondmilk contributes towards that ultimate smooth and creamy flavour and texture and keeps calories lower than heavy cream would. It also makes this gravy 100% vegan and gluten free so you can definitely serve this to all of your guests. Flavor, convenience and perfect for everyone? Win, win.

Gravy boat full of vegan mushroom gravy with a carton of almond milk in the background. - 3

Speaking of keeping calories down, don’t we all want to do that for this upcoming super extravagant holiday?! I’m actually over that feeling of feeling guilty after a great meal, so here’s some of the easy holiday swaps I do to keep the guilt low and the smiles and happy sighs high.

  1. Almondmilk, Cashewmilk or coconut milk/cream instead of heavy cream or whole milk. I haven’t noticed the different yet in terms of creaminess and it keeps you just as satisfied. This makes a great difference in everything from your stuffing to your cornbread to your gravy!
  2. Sweet potatoes over candied yams. Even better, I make a skinny vegan sweet potato casserole with all the flavour and none of the guilt. I use my favourite, Silk Almondmilk , to make these too.
  3. This exact example, homemade gravy over packaged gravy. You pour gravy on basically everything, so know you can enjoy this version that still tastes just as delicious.
  4. Now for desserts. I like to use gluten free flours, such as quinoa flour, or coconut flour which taste pretty much the same way. I used coconut flour in this gravy and I’m convinced it contributed towards the flavour. These biscuits in these pictures? Made using quinoa flour. SO delicious!
  5. Lastly, your dessert can still be divine with a few swaps. Swap the white sugar for unrefined cane sugar, coconut sugar or even maple syrup in your desserts. Also, maybe use a homemade coconut whipped cream instead of regular canned whipped cream on your desserts. Otherwise, enjoy!
Overhead shot of vegan mushroom gravy on top of biscuits with a gold fork on the side. - 4 Instagram Jessica in the Kitchen - 5

If you try this Vegan Mushroom Gravy please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

A stack of three gluten free cornbread muffins drizzled with honey. - 6

Gluten Free Cornbread Muffins

A spoonful of skinny sweet potato casserole being scooped out of a casserole dish. - 7

Skinny Vegan Sweet Potato Casserole with Maple Pecan Topping

Vegan mushroom gravy on top of biscuits with a carton of almond milk in the background. - 8

Vegan Mushroom Gravy

Ingredients

Vegan Mushroom Gravy

  • 1/2 tablespoon olive or coconut oil
  • 1 cup mushrooms chopped finely
  • 1/2 onion diced finely
  • 4 cloves garlic finely minced
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
  • 2 tablespoons all purpose gluten free flour mix I use coconut flour
  • 1 3/4 cup vegetable broth
  • 1/2 cup Silk Almondmilk
  • 1 teaspoon liquid aminos or gluten free soy sauce optional, but adds a lot of flavour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

Vegan Mushroom Gravy

  • In a pan over medium high heat, heat the oil.
  • Add the chopped mushrooms, onions, minced garlic and thyme to the pan. Stir together and allow to cook until onions are translucent and mushrooms have softened slightly and released juices, about 10 minutes.
  • Add in the flour for 2 minutes, allowing to brown slightly, and then stirring with the ingredients.
  • Add the vegetable broth, the Silk Almondmilk, stir and increase heat to medium high. Allow everything to simmer together until it’s thickened, stirring occasionally, about 2 to 4 minutes. Add the liquid aminos at this point if using Remove from heat. Add salt and ground black pepper to taste if desired. Enjoy!

Notes

  1. This recipe is vegan and gluten free.
  2. We noticed that this gravy definitely gets a lot thicker once it’s cooled, as almost all do. Microwaving it brings it right back to the perfect consistency. If you make this ahead of time, just keep that in mind before placing it on the Thanksgiving table.

Nutrition

Vegan Mushroom Gravy https://jessicainthekitchen.com/vegan-mushroom-gravy/ November 16, 2016

This Vegetarian Meatloaf and Cranberry Thanksgiving Leftover Sandwich is the perfect way to use up your Thanksgiving leftovers! Loaded with lots of flavour, so easy and so delicious!

A stack of vegetarian meatloaf and cranberry thanksgiving leftover sandwich slices. - 9

Oh my gosh I have been eating Thanksgiving Leftovers ALL week. I know, wait what? You see, in food blogger world we celebrate each holiday about 2-3 times. Once to test, twice to shoot, then the actual holiday. So I’ve been doing Thanksgiving. Not only is this umm, INCREDIBLE food wise, it means I have a ton of experience with this thanksgiving leftover sandwich.

Hello post Thanksgiving day lunch and dinner.

Top down shot of open vegetarian sandwich on wood board. - 10 Top down shot of open vegetarian sandwich on wood board. - 11

Here’s the main reason I love this sandwich – I don’t have to recook anything. I don’t need any more ingredients, except two slices of bread. I just assemble, heat and enjoy. If you have a toaster oven, you could easily skip the grilled pan sandwich method. If you don’t have goat cheese, use whatever cheese you desire. No sage or basil? Skip it, or use whatever green you have. If you’re using salad greens, add them in after the sandwich is toasted.

It’s just that simple.

Three slices of vegetarian meatloaf sandwich on parchment paper. - 12 Three slices of vegetarian meatloaf sandwich on parchment paper. - 13

All of the flavours in this Thanksgiving Leftover Sandwich come together so perfectly. The meatloaf and the cranberry sauce are meant for each other, and the tang of the cheese offsets the sweetness of the cranberry sauce.

The greens provide the perfect neutrality and their own subtle flavour. Of course, the vegan butter gives it that store bought sandwich taste we all love and that buttery toasted flavour too. You really can’t go wrong with this beauty.

A red baking dish containing slices of vegetarian meatloaf sandwich. - 14 A red baking dish containing slices of vegetarian meatloaf sandwich. - 15

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

Instagram Jessica in the Kitchen - 16 Instagram Jessica in the Kitchen - 17

If you try this Vegetarian Meatloaf and Cranberry Thanksgiving Leftover Sandwich please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

MORE THANKSGIVING RECIPES

Slices of vegan meatloaf on parchment paper. - 18 Slices of vegan meatloaf on parchment paper. - 19

Vegan Meatloaf

This Vegetarian Meatloaf and Cranberry Thanksgiving Leftover Sandwich is the perfect way to use up your Thanksgiving leftovers! Loaded with lots of flavour, so easy and so delicious! via https://jessicainthekitchen.com - 20 This Vegetarian Meatloaf and Cranberry Thanksgiving Leftover Sandwich is the perfect way to use up your Thanksgiving leftovers! Loaded with lots of flavour, so easy and so delicious! via https://jessicainthekitchen.com - 21

Ingredients

Vegetarian Meatloaf and Cranberry Thanksgiving Leftover Sandwich

  • 2 slices whole wheat bread , or bread of choice
  • 1/2 tablespoon vegan butter , optional
  • 3 tablespoons cranberry sauce
  • 1 slice vegan meatloaf
  • 1 tablespoon soft vegan cheese , like a vegan goat cheese or soft vegan feta
  • 1 slice vegan mozzarella cheese
  • A few slices sage/basil
  • 1/2 teaspoon fresh thyme
  • chopped parsley

Instructions

Vegetarian Meatloaf and Cranberry Thanksgiving Leftover Sandwich

  • Butter each outer side of each slide of bread with the vegan butter.
  • Spread the inside of the slices with the cranberry, sauce.

Layering Process:

  • Crumble the meatloaf and top cranberry sauce, then the cheese, then the sage/basil, thyme and parsley. Add second slice on top.
  • In a pan over medium heat, add the sandwich. Heat through until slice is toasted and sandwich is warm. Flip and do the same for the second slice until sandwich is hot.
  • Remove, slice in half or quarters and enjoy!

Notes

  1. TO MAKE IT GLUTEN FREE Just use gluten free bread! You can even make a gluten free cornbread loaf