Vegan Mushroom Gravy
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
68 kcal
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Course
Side Dish, Condiments
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Cuisine
American
Vegan Mushroom Gravy
Description
This gravy starts by gently sautéing minced onion and finely chopped white mushrooms in olive oil until softened. Flour and fresh thyme are stirred in to coat the mixture and cook briefly, which helps form a roux for thickening. Then vegetable broth and reduced-sodium soy sauce are added, and the mixture simmers until it thickens into a smooth, flavorful sauce.
The sauce offers earthy mushroom flavors balanced by the savory depth of soy sauce and the fresh fragrance of thyme. Its smooth texture makes it appropriate for pouring over mashed potatoes, roasted vegetables, or biscuits.
Leftovers store well in the refrigerator for up to five days and can be made ahead and reheated. If the gravy thickens too much upon standing, adding broth adjusts the consistency easily. For a smooth texture, an immersion blender can be used to blend the gravy before serving. Gluten-free alternatives to flour include cornstarch or arrowroot, used in lesser amounts.
Ingredients
- 3 tablespoons olive oil
- 8 ounces white mushrooms finely chopped
- ½ yellow onion minced, small
- 1 tablespoon thyme fresh
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth low sodium
- 1 tablespoon soy sauce reduced sodium
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the onions and mushrooms and cook until softened, 8-10 minutes.
- Sprinkle the flour and thyme over the mushroom mixture and stir until the flour is incorporated and the thyme is fragrant, about 1 minute.
- Add the broth and soy sauce, and simmer until the sauce thickens, whisking occasionally, about 10-15 minutes. Remove it from the heat and serve.
Notes
- Store leftovers in an airtight container; keep refrigerated up to five days.
- You can prepare the gravy up to five days ahead and reheat before serving.
- Thin with additional vegetable broth if the gravy becomes too thick after cooling.
- An immersion blender yields a smooth consistency by pureeing the gravy.
- Alternative thickeners like cornstarch or arrowroot starch can be used; use half the amount compared to flour.
- Chicken or beef broth can replace vegetable broth, but this will no longer be vegan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 74mg | 3% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 7mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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