Perfect vegan mushroom gravy that's so rich and delicious no one will believe it contains NO oil, butter or nuts. Just 25 minutes and 8 ingredients. Yield:makes about 1 ⅔ cups - see Notes for doubling the recipe.
10ouncescremini or white button mushrooms, thinly sliced
4clovesgarlic, minced
¾teaspoondried thyme or about 1½ teaspoons chopped fresh thyme - Sub rosemary if desired
2tablespoonsall-purpose flour - Sub GF or whole wheat flour if preferred
1cupsalty vegetable broth - Or water & vegan bouillon
¾cupplain unsweetened non-dairy milk - Even some unsweetened plant milks taste sweet and have hidden flavors. Be sure to taste it first. I used Trader Joe's soy milk.
black pepper
1tablespoontamari or soy sauce
Instructions
Preheat a large saute pan over medium heat. Add the onion and mushrooms. Stirring occasionally, cook until dry and softened, about 10 minutes.
Add the garlic and thyme to the pan, stir, and cook for about 30 seconds. Sprinkle the flour into the pan, stir and cook for about 1 minute or until lightly browned.
Add the broth and milk, and whisk to dissolve the flour. Return to a low simmer, and cook for about 5 minutes or until thickened. Add pepper to taste.
Stir in the tamari, and reduce heat. Taste and adjust seasoning as desired. Serve immediately, or allow gravy to cool, then refrigerate until ready to re-heat and serve.
Notes
This recipe makes a modest amount. If you plan to double or triple it for a crowd, you don't necessarily need to double the amount of mushrooms, unless you just want to! If doubling the recipe, 12 to 16 ounces mushrooms is good.StorageStore mushroom gravy in the refrigerator for up to 5 days. It is freezer friendly. Thaw in the refrigerator overnight and re-heat on the stovetop.