Vegan Mushroom Gravy
User Reviews
5
Vegan Mushroom Gravy
Description
This gravy begins with cooking onions until soft, then adding garlic and sliced mushrooms to develop their earthy flavors. Adding diced Yukon Gold potatoes thickens the sauce naturally during simmering with tamari’s soy-based saltiness and water as a base. Once the potatoes are tender, the mixture is pureed to a smooth consistency, creating a creamy yet dairy-free mushroom gravy.
The result is a rich sauce with a balanced savory depth and smooth mouthfeel from the potato starch. The garlic and tamari enhance the umami notes without overpowering, and freshly ground black pepper adds mild spice.
This gravy can be served warm over mashed potatoes, vegetables, or vegan mains. Leftovers keep refrigerated for a few days, thickening upon cooling but thinning again with gentle reheating.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , chopped
- 2 garlic minced, cloves
- 4 ounces mushrooms , sliced (1 cup loosely packed)
- 1 (4 - 6 oz.) Yukon Gold potato cut into 1-inch chunks, medium
- 2 tablespoons tamari (gluten-free soy sauce)
- 1 cup water
- 1/2 teaspoon salt fine sea salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat and saute the onion until it starts to soften, about 5 minutes.
- Add in the garlic and mushrooms and stir for 1 or 2 minutes, just until the garlic is fragrant. Add in the potato, tamari, and water and bring the water to a boil.
- Once boiling, lower the heat to a simmer and cover the pan. Cook until the potatoes are fork-tender, about 10 minutes. (The smaller you cut the potatoes, the faster they will cook.)
- Once tender, carefully transfer the contents of the pan to a high-speed blender or food processor, and add in the salt and black pepper. Blend until smooth, using a thin towel to carefully cover the vent at the top of your machine so that the steam can escape. (And not blow the lid off your blender!)
- Adjust any seasoning to taste and serve warm over your favorite side dish or main course. Leftover gravy can be stored in an airtight container for up to 3-4 days in the fridge. It will thicken in the fridge, but will thin-out when reheated. You can always add an extra splash of water to thin it out even more, if needed, but don't add the water until the gravy is warm first.
Notes
- Nutrition info is approximate and based on a 1/4 cup serving.
- If Yukon Gold potatoes are unavailable, red potatoes or even parsnips or turnips can be used as a thickener.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(8 servings = 2 cups total)
Amount Per Serving
Calories 44 kcal
% Daily Value*
| Calories | 44kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 401mg | 17% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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