Vegan Mushroom Gravy
This thick & creamy mushroom gravy is completely vegan & dairy-free while still being packed with flavor. The perfect side dish for any gathering!
Print
Pin
Servings: 8 servings
Ingredients
- 3 Tablespoons vegan butter or olive oil
- 2 shallots diced
- 6 cloves garlic minced
- 10 ounces mushrooms sliced, I used cremini
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme or 1-2 teaspoon fresh thyme
- ¼ teaspoon ground black pepper
- 2 Tablespoons all-purpose flour
- 2 ½ cups vegetable broth anywhere from 2-3 cups will work
- 2 Tablespoons soy sauce
- fresh herbs optional, as garnish- thyme, rosemary, oregano, etc
Instructions
- First, prep the veggies by dicing the shallots, mincing the garlic, and slicing the mushrooms. Set aside.
- Add the vegan butter to a pan and turn on the heat. Once the butter has melted, add in the shallots and garlic and sauté for 3 minutes until translucent.
- Next, add in the sliced mushrooms and spices including the dried parsley, dried thyme, and pepper. Stir together and sauté the mushrooms on medium heat for 10-15 minutes until they have released their juices and are starting to crisp and brown.
- Once the mushrooms are browning, add the flour to the pan and stir until it coats the mushrooms. Then, continue cooking another minute to toast the flour.
- Next, add in the vegetable broth and soy sauce. I used 2 ½ cups vegetable broth, but anywhere from 2-3 cups works. 2 cups will give you a much thicker gravy and 3 cups a thinner gravy.
- Once the liquids are added stir together until combined and no chunks of flour remain. Then, cook the gravy another 5-10 minutes until it thickens. The gravy will continue to thicken once it is removed from the heat, so keep that in mind.
- Top the gravy with any additional fresh herbs you would like such as thyme or oregano and serve!
Notes
- To make this gravy soy-free swap soy sauce with coconut aminos
- To make this gravy gluten-free swap the flour with cornstarch and the soy sauce with tamari or coconut aminos
- I don't recommend making this dish oil-free, but if you are trying to avoid oil you can saute the veggies in veggie broth instead. Any oil such as olive oil or avocado oil can also be subbed 1:1 for vegan butter.
- I used cremini mushrooms, but white button mushrooms and shiitake mushrooms also taste great in this dish
- This gravy can be made a day in advance and stored in the fridge. Just make sure to reheat it before servings as it will thicken quite a bit when cold.
- To freeze gravy, let it cool completely and then store it in a closed container in the freezer for up to 2 months. To defrost, add it to the fridge to thaw, then reheat in a saucepan or in the microwave until warmed throughout.
Nutrition
Serving: 1serving | Calories: 67kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 583mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!