EASY VEGAN MUSHROOM GRAVY (Oil and Gluten-Free)
This Vegan Mushroom Gravy is a deliciously savory and healthy option, packed with mushrooms' rich, umami flavor. This sauce can be easily adapted to suit various dietary requirements and is quick and simple to prepare.
Equipment
- 1 large pot (or large pan)
- 1 Whisk
- 1 Wooden spoon
- 1 chopping board
- 1 chef knife
Ingredients
- 1 onion (large, finely chopped)
- 2 garlic cloves (small, minced)
- 1 lb. mushrooms (fresh, like cremini or white button, clean and thinly sliced)
- 2 Tbsp soy sauce (or tamari for a gluten-free option)
- 2 Tbsp nutritional yeast optional for a rich, for extra flavor
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 2 cups vegetable broth (low sodium preferred)
- 3 Tbs cornstarch ( or arrowroot powder)
- ¼ cup water
- ½ tsp kosher salt (or to taste)
- 1/8 tsp black pepper (or to taste)
Instructions
- Prep the veggies: First, prep them by brushing the mushrooms with a wet paper towel and slicing them, chopping the onion, and mincing the garlic. Set aside.
- Sauté the Vegetables: Add a little water or vegetable broth in a large non-stick pan for water-sautéing. Add the onions, a pinch of salt, and sauté them for around 5 minutes or until the onion is translucent and lightly browned. Next, add minced garlic and sauté for 2 minutes until fragrant. And last, add the sliced mushrooms. Cook over medium heat until the mushrooms release their juices. Their water evaporates, and they start to brown nicely around 10 minutes. Deglaze with a little bit of water or vegetable broth.
- Add Flavorings: Stir in the soy sauce, nutritional yeast (if using), thyme, and rosemary*. Cook for another 2-3 minutes to let the flavors meld together.
- Create the Gravy Base: Pour the vegetable broth and bring the mixture to a low simmer.
- Thicken the Gravy: In a small bowl, prepare the slurry, whisking together the cornstarch and water until smooth. Slowly pour this mixture into the simmering gravy, stirring constantly. Cook and stir until the gravy reaches your desired thickness (5-10 minutes).
- Adjust Seasonings: Taste and adjust the seasonings, adding salt, pepper, or herbs as needed.
- Serve: Serve hot over mashed potatoes or your favorite vegan dishes. Garnish with fresh, finely diced parsley (optional).
Notes
- • * You can add a splash of red wine vinegar or balsamic vinegar along with the broth for a deeper flavor.
- Feel free to add other herbs or spices to suit your taste preferences.
- Soy sauce or tamari can be replaced by coconut aminos.
- If the gravy is too thick, thin it with more vegetable broth or water and cook until heated. If it is too thin, you can either let it simmer on the stove for a longer period to reduce and thicken or add another teaspoon of slurry.
- Blend cooked mushrooms and onions before adding the thickening agent for a smooth gravy. Be careful when blending hot liquids. After blending, strain the gravy through a fine mesh sieve for an ultra-smooth texture.
- You can store the gravy in the refrigerator for up to three days or in the freezer for up to three months. In both cases, make sure to keep it in an airtight container. You can also freeze it in ice cube trays and transfer the frozen gravy cubes into a freezer bag. This way, you can thaw the amount you need for a single serving or small portions.
- For cleaning the mushrooms, gently wipe them with a damp cloth or paper towel if they are not so dirty. If your mushrooms are particularly dirty and a cloth doesn't work, you can quickly rinse them under running water. Do this briefly and gently, and carefully pat them dry immediately.
- The recipe was inspired and adapted from my Forks Over Knives Ultimate Cooking Course.