Vegan Mushroom Gravy (Oil-Free)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
63 kcal
-
Course
Condiments
-
Cuisine
American
Vegan Mushroom Gravy (Oil-Free)
Description
The recipe starts by cooking finely chopped yellow onion and mushrooms over medium heat until the moisture evaporates and the vegetables soften, concentrating their flavor. Garlic and thyme are added briefly before sprinkling flour directly into the pan, which helps to thicken the gravy without oil. Broth and a non-dairy milk are whisked in to dissolve the flour and create a smooth consistency, then simmered until the gravy thickens.
The gravy acquires an umami-rich flavor enhanced by tamari, which adds a salty, soy-based depth. Black pepper seasons the final dish. The texture is thick but pourable, suitable for drizzling over mashed potatoes, roasted vegetables, or vegan entrees.
This recipe yields a modest amount, so quantities can be adjusted for larger servings. The gravy keeps refrigerated for up to five days and freezes well. Reheat gently on the stove. Choosing an unsweetened, neutral plant milk prevents unwanted sweetness or flavor interference.
Ingredients
- 1 small onion yellow, finely chopped
- 10 ounces cremini mushrooms or white button mushrooms, thinly sliced
- 4 cloves garlic minced
- ¾ teaspoon dried thyme Sub rosemary if desired, or about 1½ teaspoons chopped fresh thyme
- 2 tablespoons all-purpose flour Sub GF whole wheat, or oat flour if preferred
- 1 cup vegetable broth Or water & vegan bouillon, salty
- ¾ cup non-dairy milk Even some unsweetened plant milks taste sweet and have hidden flavors. Be sure to taste it first. I used Trader Joe's soy milk, plain, unsweetened
- black pepper
- 1 tablespoon tamari or soy sauce
Instructions
- Preheat a large saute pan over medium heat. Add the onion and mushrooms. Stirring occasionally, cook until dry and softened, about 10 minutes.
- Add the garlic and thyme to the pan, stir, and cook for about 30 seconds. Sprinkle the flour into the pan, stir and cook for about 1 minute or until lightly browned.
- Add the broth and milk, and whisk to dissolve the flour. Return to a low simmer, and cook for about 5 minutes or until thickened. Add pepper to taste.
- Stir in the tamari, and reduce heat. Taste and adjust seasoning as desired. Serve immediately, or allow gravy to cool, then refrigerate until ready to re-heat and serve.
Notes
- The recipe makes a relatively small batch; adjust mushroom quantity cautiously when scaling up.
- Store gravy in the refrigerator for up to five days or freeze for longer storage.
- Thaw frozen gravy overnight in the refrigerator and reheat gently on the stovetop before serving.
- Use unsweetened and mild-flavored plant milk to avoid altering gravy taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Cholesterol | 0mg | 0% |
| Sodium | 345mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
