Vegan Mushroom Gravy
Savory gravy made with sauteed mushrooms, vegetable broth, and savory seasonings.
Servings: 8 ¼ cup servings
Calories: 88kcal
Ingredients
- 8 ounces baby bella mushrooms finely chopped
- ½ medium yellow onion finely chopped
- 3 cloves garlic minced
- ¼ cup olive oil
- ¼ cup all-purpose flour
- 2 cups vegetable broth reduced sodium if available
- 1 tablespoon soy sauce
- 2 teaspoons fresh sage, chopped
- fresh ground black pepper, to taste
- salt, to taste
Instructions
- Heat a medium skillet over medium heat. Once hot, add olive oil. Add the onions and mushrooms to the hot oil. Sauté for 6-8 minutes, until the mushrooms release their juices and are tender.
- Add the garlic and saute for another minute, until aromatic and browned.
- Sprinkle in ¼ cup all-purpose flour. "Cook" until lightly browned, stirring with a whisk as needed. The oil, mushroom juices, and flour will combine into a paste.
- Slowly pour in the vegetable broth while whisking consistently. Add the soy sauce, sage and freshly ground black pepper. Reduce heat to a simmer over medium-low. Continue to whisk the gravy occasionally to prevent a film from forming.
- Simmer until the gravy coats the back of a metal spoon without falling off, or until desired thickness is reached. Taste for salt and enjoy!
Video
Notes
Mushrooms: I prefer baby bella mushrooms for their flavor but white or cremini also work.
Storage: Keep refrigerated for 3-4 days. You can freeze the gravy in a closed container for up to 3 months. Let thaw completely in the fridge before reheating on the stove or in the microwave.
Gluten-free option: Make this recipe gluten-free by replacing soy sauce with tamari. Use a gluten-free all purpose flour mix, such as Bob’s Red Mill, in place of standard all-purpose flour.
Nutrition
Serving: 0.25cup | Calories: 88kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Sodium: 303mg | Potassium: 104mg | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 1.5mg | Calcium: 4mg | Iron: 0.4mg