Description
A rich and savory vegan mushroom gravy made with simple ingredients, perfect for drizzling over mashed potatoes and holiday dishes.
Ingredients
- 8 ounces mushrooms (baby bella)
- 3 tablespoons olive oil
- 5 cloves garlic
- 1 cup chopped white onion
- 2 cups low sodium vegetable broth
- 3 tablespoons low sodium soy sauce or tamari
- 1/4 teaspoon pepper
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 3 tablespoons gluten free all purpose flour
Instructions
- Add the olive oil to a skillet and heat over medium.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and sauté for an additional 2–3 minutes.
- Add the sliced mushrooms, cover, and cook for 5–7 minutes, stirring occasionally, until softened.
- Transfer the mixture to a blender and add the vegetable broth, soy sauce, pepper, rosemary, thyme, salt, and flour. Blend until smooth.
- Pour the mixture into a pot and simmer over low heat for about 10 minutes, stirring occasionally, until thickened.
- If the gravy is too thin, whisk in additional flour one tablespoon at a time. If too thick, add 1/4 cup broth as needed.
- Taste and adjust seasoning as desired. Serve warm.
Notes
- Use tamari for a gluten-free option.
- Adjust herbs like rosemary and thyme to taste.
- Gravy will thicken further as it cools or refrigerates.
- Store leftovers in the refrigerator and reheat with added broth if needed.
- Great for mashed potatoes, stuffing, and roasted vegetables.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
