Lemon & Herb Vegan Mushroom Gravy

Lemon & Herb Vegan Mushroom Gravy

There’s no need to wait for the holidays or even a big meal with a roast to enjoy a rich, flavorful gravy. Mashed potatoes or cauliflower, rice, mushroom steaks – there are so many dishes that you can make even better with a dollop of this savory gravy. To the mix of herbs and spice, we add a tangy Limoneira® lemon finish.
Course Side Dish
Cuisine American


  • 2 tablespoons olive oil
  • 2 shallots finely chopped
  • 3 garlic cloves minced
  • 1 Limoneira® lemon zest & juice
  • 2 cups mushrooms thinly sliced
  • 1/2 tablespoon dark soy sauce
  • 1 sprig oregano chopped
  • 1 sprig thyme chopped
  • 1 sprig rosemary chopped
  • 1/4 cup all-purpose flour
  • 2 1/2 cups vegetable broth
  • Sea salt to taste
  • Black pepper freshly ground


  • Add the oil to a skillet over a medium high setting, and saute the garlic and shallots for about 5 minutes, until softened. Sprinkle in the lemon zest, and cook for another minute or two.
  • Add the chopped mushrooms and a pinch of salt, and cook for about 8 to 10 minutes. The mushrooms should be softened, with some of the liquid reduced. Add the soy sauce, and cook for another minute.
  • Stir in the oregano, thyme, and rosemary, and cook for a minute or two, until fragrant. Lower the heat to medium.
  • Sprinkle the flour evenly over the mushroom mixture, and stir so it coats everything. Cook for 1 or 2 minutes.
  • Stir in the vegetable broth and lemon juice, blending in the flour as you do.
  • Season with salt and pepper to taste.
  • Heat the gravy to a simmer, using a whisk to stir often. Reduce the heat to a low setting, and simmer for about 20 minutes, stirring frequently, until thickened.


*Note: For the mushrooms, cremini make a rich broth, or you can also use a combination of cremini and shitake. If you want to make it gluten-free, you can use alternative flours, and substitute tamari for the soy sauce.
Keyword holidays, Lemons, vegan
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