Vegan Mushroom Gravy
Easy, Vegan Mushroom Gravy. Made from scratch with caramelized mushrooms & onions and fresh herbs. Learn how to make it for a versatile gravy option!
Servings 8 servings
Calories 68kcal
Ingredients
- 3 tablespoons olive oil
- 8 ounces white mushrooms finely chopped
- ½ small yellow onion minced
- 1 tablespoon fresh thyme
- 2 tablespoons all-purpose flour
- 2 cups low sodium vegetable broth
- 1 tablespoon reduced sodium soy sauce
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.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge.
Make Ahead Tips: You can make the gravy up to five days ahead and store it in the fridge. Reheat just before serving. If the gravy thickens too much, you can add vegetable broth to thin it out.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- You can use chicken broth or beef broth instead of vegetable broth (although it won't be vegan anymore)
- You can substitute cornstarch, arrowroot starch, potato starch or tapioca for flour. Use half as much cornstarch as you would flour. Since the recipe calls for 2 tablespoons of flour, you would use only 1 tablespoon of cornstarch, for example
Nutrition
Calories: 68kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 74mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 0.5mg