Vegan Mushroom Gravy
A rich and savory vegan gravy with onion, herbs, and hearty mushrooms. Made healthier with no oil or butter!
Servings6
Ingredients
- 1 small yellow onion
- 12 oz. mushrooms (I use cremini)
- 1/4 cup all-purpose flour (GF if desired*)
- 2 1/2 cups vegetable broth
- 1-2 tsp. fresh thyme (or 1/2 tsp. dried thyme)
- 1 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1 Tbsp. tamari (or soy sauce)
Instructions
- Finely dice onion. Slice mushrooms.
- In a skillet over medium-high heat, sauté onion for 2-3 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)
- Add mushrooms. Sauté for 8 minutes or until softened.
- Meanwhile, finely chop fresh thyme and set aside.
- When onions are translucent, add garlic powder and dried oregano. Stir.
- Then sprinkle flour on top. Stir and cook for 1 minute.
- Slowly pour in 2 1/2 cups broth (a little at a time) whisking well until flour clumps are gone. Add fresh thyme and tamari.
- Bring to a light boil, then reduce heat and simmer for 8-10 minutes or until slightly thickened. Adjust flavors if desired (more herbs, tamari, salt/pepper, etc.)
Notes
*For gluten-free: Use tamari and GF flour. (I use Bob's Red Mill GF all-purpose flour.)
Herbs: Change up the herbs as you see fit. I've used combinations of rosemary, thyme, oregano, and sage.
Yield: Recipe makes about 3 1/2 cups gravy. (For us, this is enough for about 3-4 lbs. potatoes.)
Nutrition Per Serving (Estimate)
Calories: 46 kcal | Carbohydrates: 9 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 224 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 228 IU | Vitamin C: 3 mg | Calcium: 14 mg | Iron: 1 mg