Mushroom Gravy
This vegan mushroom gravy is outrageously delicious & perfect for the holidays. It comes together in one skillet & freezes beautifully.
Ingredients
- ½ cup olive oil or sunflower oil
- 8 oz thickly sliced mushrooms cremini and/or shiitake
- 1 large sweet onion chopped (about 2 cups)
- ½ teaspoon sea salt
- ½ cup all-purpose flour
- 2 tablespoons vegan butter optional
- 2-3 tablespoons garlic chopped
- ½ teaspoon dried thyme*
- ½ teaspoon dried sage*
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ teaspoon red pepper flakes optional
- ½ teaspoon freshly cracked black pepper
- 1 ½ tablespoons nutritional yeast
- ⅓ cup red wine optional
- 5 cups water
- 1 tablespoon rice vinegar
- 2 tablespoons tamari or coconut aminos
- 2 tablespoons “no chicken” bouillon paste
- 1 tablespoon mellow white or chickpea miso
Instructions
- Bring a large skillet or saucepan over medium-heat and add olive oil, mushrooms, onions, and salt. Mix well and cook for 10 minutes, stirring occasionally to encourage browning, until slightly caramelized and juicy.
- Add the flour and mix well. Cook for about 5 additional minutes, toasting the flour until lightly brown. Add the vegan butter (if using), along with the the garlic, thyme, sage, garlic powder, onion powder, red pepper flakes (if using), black pepper and nutritional yeast and cook 2-3 minutes to toast spices and cook the garlic.
- Add the red wine and cook for 1 minute to cook off the alcohol. Then pour in 5 cups of water, rice vinegar, tamari, bouillon paste, and miso. Mix well, turn the heat up to high, and bring to a simmer. While at a simmer, cook for about 5 minutes. Then, reduce the heat to medium and continue to cook for an additional 5-10 minutes until the gravy is thick and saucy (or until desired consistency is reached!). Serve over everything!
- For a smooth gravy, remove from heat and transfer to a blender. Blend until smooth and transfer back to the skillet. Cook for a few minutes, until smooth and creamy, and serve. If making ahead, store in the fridge.
Notes
I love to use both cremini and shiitake mushrooms for this gravy but you could certainly just choose one. Friendly reminder that baby bella and crimini mushrooms are the same. Also, you could also use maitake or white button mushrooms, as well.
In addition to dried thyme and sage, I love using their fresh counterparts, too! If you have them, add an additional ½ teaspoon of both. You can also use dried and/or fresh rosemary, if you'd like!
If making this soy free, use coconut aminos and chickpea miso. If making this gluten free, you can use sweet white sorghum flour instead of flour. The texture, of course, will not be quite the same.
Please remember! It is helpful to have all of the ingredients measured ahead of time and organized. Once the mushrooms and onions start cooking, things move pretty quickly and I don't want you to be stressed. Not while making gravy.
For tips and tricks on storing this gravy, please check out the blog caption.
Nutrition
Calories: 294kcal | Carbohydrates: 17g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Sodium: 1521mg | Potassium: 313mg | Fiber: 2g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg