Easy Vegan Mushroom Gravy

Easy Vegan Mushroom Gravy

from itdoesnttastelikechicken.com
35 min
12 servings

9 easy ingredients, use any mushroom you like, make ahead of time, rich, umami-packed, the perfect sauce to add oomph to your meal. Great for Thanksgiving or Christmas. Gluten-free option.

Ingredients

  • 1/4 cup vegan butter
  • 1 yellow onion (finely chopped)
  • 2 cloves garlic (minced)
  • 16 ounces mushrooms (sliced (I used cremini but you can use any kind you like!))
  • 5 - 6 tablespoons all-purpose flour ((gluten-free if preferred))
  • 1 liter (4 cups) vegetable broth
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon ground black pepper
  • salt to taste

Directions

  1. 1

    In a medium pot or high sided skillet, melt the vegan butter over medium heat. Add the onions and garlic and slowly sauté until the onions turn translucent and begin to brown, 5 – 10 minutes. I like to slowly sauté them in this recipe as it allows the onions to caramelize for a rich flavour, but if you’re in a rush, a quick sauté will suffice.

  2. 2

    Add the mushrooms and continue to cook until the mushrooms have darkened and released their juices, 5 – 10 minutes.

  3. 3

    Sprinkle the flour over the mushrooms, using 5 tablespoons for a thinner gravy, and 6 tablespoons for a thicker gravy. Stir the flour in and cook for 1 minute to heat, then stir in the vegetable broth, thyme, and black pepper.

  4. 4

    Bring to a simmer and cook for 5 – 10 minutes until the gravy thickens as desired. It will be a bit thicker as it cools. Different vegetable broths may have more or less salt, so you can add salt to taste if needed. Remove from heat and serve.