Oh my. I promised to write out the recipe for this mushroom and black pepper gravy YEARS ago, when I published the recipe for my lentil and walnut loaf and it’s just never been the right time to write down the exact ingredients. [read – I’ve always been rushing to get dinner cooked – picture food flying everywhere and a huge mess in the kitchen – those situations].

Over Christmas the recipe was featured in a roundup on Oh My Veggies and then people were like ‘ahem…. recipe please’, so I gave them the rough breakdown, but resolved that where there is a loaf recipe, there simply MUST be a gravy recipe!

This mushroom and black pepper gravy is my go-to. Mashed potato is one of my all-time favourite foods and whenever I want something totally satisfying that gives that hits the spot, this combo is it. Oh, I’m drooling just thinking about it!

mushroom and black pepper gravy - veganmushroom and black pepper gravy - veganmushroom and black pepper gravy - vegan

Mushroom and Black Pepper Gravy {vegan}
A delicious, vegan recipe for mushroom and black pepper gravy.
Serves: 1-2 people
  • 4-5 cup mushrooms (in between button and field - don't mistake this for 'cups of mushrooms')
  • 1 tablespoon extra virgin olive oil
  • 1.5 cups veggie stock
  • 1.5 Tablespoons flour (whole wheat or gluten-free)
  • 1.5 Tablespoons tamari
  • ½ teaspoon liquid smoke
  • Black pepper to taste
  1. Slice the mushrooms, and place in a hot frypan with the olive oil, and stir for a few minutes until the mushrooms begin to release their liquid.
  2. Add the flour and stir until the flour has coated the mushrooms.
  3. Gradually add the veggie stock little by little while stirring the mix.
  4. Add the tamari, liquid smoke and black pepper and continue to stir at regular intervals.
  5. Boil down until it reaches the consistency you like.
Don't worry if there are a few lumps. They usually work themselves out towards the end.