Vegan Mushroom Gravy
Try this easy delicious Vegan Mushroom Gravy for Thanksgiving - made w/ caramelized mushrooms & onions and flavored with vegetable broth, soy sauce & thyme
- 1 cup mushrooms of choice minced
- 1/2 small yellow onion minced
- 1/4 cup olive oil
- 1 tablespoon fresh thyme
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons flour
In a medium skillet, heat the olive oil and add onions and mushroom. Sauté until the onions and mushrooms begin to caramelize, about 5 minutes.
Reduce heat to medium-low, then add the fresh thyme, vegetable broth and soy sauce.
Slowly add flour, stirring frequently to ensure no clumps form.
Bring the mixture to a simmer, then reduce the heat to low and allow to cook for a few more minutes, stirring regularly, until the gravy thickens.
Remove it from the heat and serve.
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.
Equipment: If you prefer a smooth gravy without any onions or mushrooms chunk, I highly recommend using the Cuisinart Smart Stick hand immersion blender. It's quick and easy and will give you the perfect consistency.
- 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
Serving: 1serving | Calories: 62kcal | Carbohydrates: 3g | Fat: 5g | Sodium: 390mg | Potassium: 51mg | Vitamin A: 135IU | Vitamin C: 1.6mg | Calcium: 4mg | Iron: 0.3mg