My favorite gravy! Savory vegan mushroom gravy with onion, herbs, and hearty mushrooms. Absolutely delicious over a soft, fluffy bed of mashed potatoes!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
- 1/2 small onion
- 12 oz. mushrooms
- 3 cups vegetable broth
- 1/4 cup white wine (or dry sherry)
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/8 tsp. salt
- 2 Tbsp. flour (GF if desired)
- 2 Tbsp. vegan butter (I use Earth Balance)
Finely dice the onion, and thinly slice the mushrooms.
In a skillet over medium heat, saute the onion for 1-2 minutes.
Add mushrooms, salt, and herbs. Saute for 8-10 minutes.
Add white wine and cook about 4 minutes, or until most of the liquid has evaporated.
Add broth, bring to a boil, and simmer for 10 minutes.
In a small bowl, whisk together 2 Tbsp. flour with 3 Tbsp. water. Add to skillet and stir.
Return to a boil, reduce heat to low and simmer 2-3 minutes until slightly thickened.
Turn off heat and stir in butter until melted. Salt to taste if desired.
Recipe yields enough gravy for about 4 lbs. potatoes.
To make easy mashed potatoes: peel, dice, and steam potatoes (gold potatoes are great) for about 10 minutes or until very soft. Then immediately transfer them to a bowl, add a little vegetable broth (or plain, unsweetened milk), Earth Balance butter, and a touch of salt. Mash, done, delicious!
For gluten-free, I use Bob's Red Mill GF All-Purpose Flour.
Gravy recipe adapted from Oh My Veggies
Calories: 79kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 2.1mg | Calcium: 18mg | Iron: 1.2mg