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mushroom gravy


12 mushrooms, thinly sliced

2 tbsp coconut oil

2 tbsp plain flour

1 garlic clove, diced

A dash of sea salt

A dash of cracked black pepper

3 tsp soy sauce or tamari

2-4 cups filtered water



Heat a saucepan and add coconut oil.

Sauté mushrooms, garlic, salt and pepper.

Cook until there's no liquid left - approximately 15 minutes.

Stir in the flour and cook for about 5 minutes whilst stirring.

Add soy sauce and 1 cup of water, stirring well until thick.

Add another 1 cup of water and stir well until thick, repeat again.

If you need another cup of water, add and repeat.

Reduce heat and simmer until thickened, stirring frequently - approximately 30 minutes


Serve on top of roasted vegetables, pies, tofu turkey and vegetable and nut loaf


Makes 3-4 cups of gravy


From Viva la Vegan’s Cruelty Free Vegan Christmas Recipes eBook by Leigh-Chantelle

Recipe and Photo © 2013 Leigh-Chantelle & Viva la Vegan!
Purchase the eBook at vivalavegan.net and here.

Leigh-Chantelle is an International Speaker & Consultant; Author, Singer/Songwriter and Blogger.

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