Easy Vegan Mushroom Gravy
Perfect vegan mushroom gravy that's so rich and delicious no one will believe it contains NO butter or oil. Just 25 minutes and 8 simple ingredients. Adapted from Natasha's Kitchen's mushroom gravy.Yield: makes about 1 ⅔ cups (see Notes for doubling recipe)
Servings 4 servings
Calories 63kcal
Equipment
Ingredients
- 1 small yellow onion, finely chopped
- 10 ounces cremini or white button mushrooms, thinly sliced
- 4 cloves garlic, minced
- ¾ teaspoon dried thyme or about 1½ teaspoons chopped fresh thyme Sub rosemary if desired.
- 2 tablespoons all-purpose flour Sub GF or whole wheat flour if preferred.
- ¾ cup unflavored, unsweetened non-dairy milk Even some unsweetened plant milks taste sweet, so be sure to taste first. I used Trader Joe's soy.
- 1 cup salty vegetable broth Or water plus bouillon, or water plus extra soy sauce.
- black pepper
- 1 tablespoon tamari 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. Evenly sprinkle flour into the pan, stir and cook for about 1 minute or until lightly browned.
- Add the milk and broth, and stir 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 use.
Notes
This recipe makes a modest amount, so if you plan to double it for a crowd, double everything except the mushrooms, which you can increase to 12 to 16 ounces, depending on how mushroom-heavy you want it to be.
Storage
Store in the refrigerator for up to 5 days. Gravy can also be frozen. Thaw overnight before re-heating.Nutrition
Calories: 63kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Cholesterol: 0mg | Sodium: 345mg | Fiber: 3g | Sugar: 3g