Instant Pot Vegan Mushroom Gravy - No Oil

Name: Instant Pot Vegan Mushroom Gravy - No Oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving
Ingredients: 10 oz mushrooms; 1/2 small onion; 3 cloves of garlic; 1.5 tbsp vegan worchestershire sauce; 1 tsp prepared mustard or 1/2 tsp ground mustard; 1 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp ground sage; 2 tsp fresh Rosemary; 1/2 tsp salt; 2.5 cups low sodium vegetable broth/stock; 1/4 tsp white pepper; 1 tbsp cornstarch or potato starch; 1/2 cup cashew cream or non dairy cream

User Reviews

4.8

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8
Calories
47 kcal

Instant Pot Vegan Mushroom Gravy - No Oil

Danielle Hudson

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Instant Pot Vegan Mushroom Gravy. No Oil 1 Pot Gluten free Mushroom Gravy made in a pressure cooker or saucepan. Freezer friendly. 30 Mins. Vegan Nutfree Recipe. Can be soyfree.

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Ingredients

Servings

10 oz mushrooms (cremini, white, portabella or a mix)
1/2 small onion
3 cloves of garlic
1.5 tbsp vegan worchestershire sauce or use soy sauce or coconut aminos for soyfree
1 tsp prepared mustard or 1/2 tsp ground mustard
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground sage
2 tsp fresh Rosemary (divided, 1 tsp if using dried)
1/2 tsp salt
2.5 cups low sodium vegetable broth/stock (divided)
1/4 tsp white pepper , less or more to preference
1 tbsp cornstarch or potato starch
1/2 cup cashew cream or non dairy cream (optional)

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Instructions

Finely chop the mushroom, onion and garlic, by knife or in a food processor. Add to the instant pot. (Alternatively, You can cook the onion and garlic in 1/4 cup broth or wine on saute, for a few mins for additional flavor and then add mushrooms).
Add the spices, herbs, 1 tsp rosemary, salt, Worcestershire (or use 1 tablespoon soy sauce and 2 tablespoons red wine) and 1 cup broth. .(Additional flavors such as poultry seasoning, herbs can be added at this point. Use bouillon with water instead of broth.)
Mix well to combine. The mixture will look dry but mushrooms leak a ton of moisture under pressure. See stove top instructions in notes.
Close the lid. Pressure cook for 20 mins. Let the pressure release naturally. Open the lid.
Start saute. Add more fresh rosemary, white pepper. Mix starch in 1.5 cups of broth and add in. Bring to a boil. Add 1/2 cup cashew cream for creamier (optional), or use a nutfree non dairy cream or 1 tbsp toasted flour(wheat or rice) mixed in 1/4 cup broth for additional thickening). Taste and adjust salt and flavor by adding more if needed. Add some soy sauce if needed. Simmer for another 1-2 mins.
Serve over my fluffy mashed potatoes or biscuits. Refrigerate for upto 4 days. Freeze for upto a month.

Notes

Stovetop: Saute onion and garlic in 1/4 cup broth or 2 tsp oil until translucent. Add chopped mushroom and a good pinch of salt and continue to cook until brown on some edges(10 10 15 mins). Stir occasionally, Deglaze with broth if needed. Add the spices, herbs, salt, Worcestershire and 1/4 cup broth and cook for a few mins. Mix starch in 2 cups of broth and add to the pan. Simmer for 5 mins or longer until desired consistency. Taste and adjust flavor.

Nutrition Information

Show Details

Calories 47kcal (2%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 1g (2%) Sodium 303mg (13%) Potassium 171mg (5%) Sugar 3g (6%) Vitamin A 175IU (4%) Vitamin C 2.1mg (2%) Calcium 12mg (1%) Iron 0.4mg (2%)