Easy Vegan Gravy (Mushroom Gravy)

Name: Easy Vegan Gravy (Mushroom Gravy)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 ounces dried porcini or shiitake mushrooms; 4-5 cups vegetable stock or more as needed; 1/2 cup olive oil; 1 small onion; 8 ounces baby portobello mushrooms; 2 garlic cloves; 1/2 cup all-purpose flour; 1 teaspoon fresh thyme; 1/2 teaspoon fresh Rosemary; 1 teaspoon low sodium soy sauce or liquid aminos; 2 teaspoons white miso; 1 teaspoon nutritional yeast; Ground black pepper to taste; Optional: Unsweetened almond milk

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
8 servings
Calories
192 kcal
Course
Condiments, Dinner
Cuisine
American

Easy Vegan Gravy (Mushroom Gravy)

Harvey Gutierrez

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This luscious and creamy Vegan Gravy recipe is made with simple ingredients and yields the most flavorful umami-packed brown gravy.

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Ingredients

Servings

2 ounces dried porcini or shiitake mushrooms
4-5 cups vegetable stock or more as needed separated
1/2 cup olive oil
1 small onion diced
8 ounces baby portobello mushrooms chopped finely
2 garlic cloves minced
1/2 cup all-purpose flour
1 teaspoon fresh thyme finely chopped or 1/4 teaspoon dried thyme
1/2 teaspoon fresh Rosemary finely chopped (optional)
1 teaspoon low sodium soy sauce or liquid aminos
2 teaspoons white miso
1 teaspoon nutritional yeast optional
Ground black pepper to taste
Optional: Unsweetened almond milk

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Instructions

Place 1/2 cup of vegetable broth in a small saucepan over medium heat. Bring to a quick boil then, turn off the heat. Stir in the dried mushrooms. Cover the pot and allow to rest for 15 minutes.
In a large skillet or rimmed pan, heat the oil over medium-high heat. Add the onions and cook for about 2-3 minutes then, add the mushrooms and cook, stirring frequently for about 6-8 minutes or until golden brown. Stir in the garlic and cook, for about a minute or until aromatic. Make Roux: Sprinkle in the flour while stirring constantly. Cook, stirring for about 2 minutes.
Slowly, stir in the rehydrated mushrooms and their liquid and whisk in 4 cups of broth a little at a time until a smooth sauce forms.
Season: Add the thyme and rosemary (if using) and simmer for about 3 minutes. Stir in the soy sauce, miso, nutritional yeast and ground black pepper to taste.
Blend: Transfer the gravy to a blender or use an immersion blender and blend until smooth (you can also leave a few chunks of onion and mushrooms for texture if preferred.
Return to the Pan: Return the gravy to the pan. Add the reserved broth if needed to reach the desired consistency. Adjust seasoning to taste and simmer for about 2-3 minutes. Serve.

Equipments used:

Notes

Make it gluten free by using gluten-free flour and Tamari instead of soy sauce.
If you prefer your gravy with a lot of texture, only blend part of the mixture.
For a thinner gravy, add additional broth.

Nutrition Information

Show Details

Calories 192kcal (10%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.001g Sodium 531mg (22%) Potassium 253mg (7%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 264IU (5%) Vitamin C 2mg (2%) Calcium 9mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 192 kcal

% Daily Value*

Calories	192kcal	10%
Carbohydrates	16g	5%
Protein	3g	6%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	0.001g	0%
Sodium	531mg	22%
Potassium	253mg	5%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	264IU	5%
Vitamin C	2mg	2%
Calcium	9mg	1%
Iron	1mg	6%