Rich and creamy mushroom gravy. This incredibly easy recipe is delicious and fun to make.

  • 400g Button mushrooms (halved)
  • 250g Pasta of your choice (boil, drain, and keep aside)
  • 5 tbsp vegan butter (portioned in 2 equal halves)
  • 1 cup onion finely chopped
  • 2 cloves garlic finely chopped
  • 2 tsp Dijon mustard
  • 2 tbsp flour
  • 1 tsp smoked/sweet paprika
  • ⅓cup vegan white wine
  • ¾ cup (175g) coconut yoghurt
  • 1 tbsp nutritional yeast
  • 1 tbsp apple cider vinegar (ACV)
  • 2 cups liquid veggie stock
  • ½cup chopped parsley
  • Mix coconut yoghurt with Apple cider vinegar and keep aside.


  • In a large and deep frying pan, heat up one half of vegan butter, and Sautee the onion and garlic, until golden brown.
  • Add the mushrooms cook on high heat for 5-6 min with the remaining butter. Let them caramelize/brown a little. Stir them occasionally.
  • Add white wine and cook for 30sec.
  • Turn the heat down, add the flour and cook for 1 min. stir occasionally.
  • Add 1/4cup of stock and mix/whisk well. It should look like a silky smooth paste with no lumps.
  • Slowly add the remaining stock while stirring continuously. Bring to boil.
  • Turn the heat to simmer. Add coconut yoghurt, paprika, mustard, and nutritional yeast, and mix well.
  • Cook for 4-6 minutes on medium heat or until the sauce is heated through and comes to a gentle boil.
  • Stir through the fresh parsley and cooked pasta. Make sure it coats the pasta well
  • Serve hot.

*If you find the sauce too thin, add a tiny bit more flour and mix well.

**To make it more traditional, use vegan sour cream instead of coconut yoghurt and ACV. Nutritional yeast will be optional in that recipe.

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