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It’s not hard to see why rich brown gravy represents comfort food for people of many different backgrounds. This vegan gravy recipe gets its creamy, savory goodness from fresh mushrooms, dried spices, and—surprise!—cooked brown rice. It’s a Forks Over Knives fan favorite!

From The Forks Over Knives Plan

Ingredients

  • 2 cups cooked brown rice (see note)
  • 8 ounces button mushrooms, sliced (about 4 cups)
  • 4 cups low-sodium vegetable broth
  • ½ teaspoon dried sage
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried thyme
  • 1 clove garlic, minced
  • 2 tablespoons fresh lime juice (from 1 to 2 limes)
  • ⅛ teaspoon freshly ground black pepper
  • Sea salt

Instructions

  1. In a saucepan, combine the rice, mushrooms, and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the mushrooms are tender, about 10 minutes.
  2. Remove from the heat and let cool slightly.
  3. Carefully transfer the mixture to a blender or food processor and blend until smooth. (Alternatively, leave the mixture in the pan and use an immersion blender to blend until smooth.)
  4. If necessary, return the mixture to the pan. Add the sage, marjoram, thyme, garlic, lime juice, pepper, and salt to taste.
  5. Cook over medium heat for 10 minutes to blend the flavors. Cover to keep the gravy warm, and serve with mashed potatoes, biscuits, or whatever dish calls for great gravy.

Comments (12)

(3.8 from 5 votes)
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Rose2 months ago
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Tasty! Ignore the negative comments. Makes a boat load.

Chris2 months ago
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Had to add tons of extra seasoning to make this taste right! When I got the flavor honed in, it was decent.

Cassie chase6 months ago
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Love this!

Susan8 months ago
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I would make this, but would definitely add corn starch or flour to thicken this up. When I make vegan gravy, I take some of the broth and put it in a small plastic container with a TBSP. or so of the above, and shake it so it is smooth and not lumpy, and pour it into the pot.

Barbara9 months ago
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Rice overwhelms taste of good shiitake mushrooms. Not enough umami. Lime juice adds a strange taste. Texture not great. Won’t make this again.

Melinda11 months ago
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Sounds amazing!

Kevin1 year ago
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I have a question. I am trying to steer clear of brown rice because of the arsenic content. Could this be made with some other grain, such as quinoa, millet or farro?

OneSmartLady10 months ago
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Use Tapioca Starch (Flour) instead of regular wheat flour or corn starch!

Gina11 months ago
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maybe potatoes or potato flour?

vicki Blanchard1 year ago
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I’ve seen recipes just thicken with a few tbsp of flour. On Dr Fuhrman site one recipe had gravy base made with blended steamed cauliflower and chickpeas plus flavorings. So many choices not just rice.

Britt1 year ago
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This is delicious. I kick it up with some diced grilled poblano pepper mixed in. Feels decadent.

aram1 year ago
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we use this gravy at least twice a month and love it – relatives have no idea it’s vegan

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Note: How to Cook Brown Rice

Place the rinsed rice in a medium saucepan and add 2¼ times as much water as there is rice. Thus for 1 cup rice add 2¼ cups water.

Bring to a boil over high heat. Reduce the heat to low, cover the pan, and simmer for 45 minutes.

Remove the pan from the heat and let stand, covered, for 5 to 10 minutes. Fluff with a fork before serving or using in another recipe.

The cooked yield will be roughly three times the amount of dry rice. Thus 1 cup uncooked rice will yield about 3 cups cooked.

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Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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