Vegan Mushroom Gravy
A rich & savory vegan gravy with onion, herbs, and hearty mushrooms. Made healthier without oil or butter. Great over a bed of mashed potatoes!
- 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)
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.)
Recipe yields about 3 1/2 cups gravy. (For us, this is enough for about 3-4 lbs. potatoes.)
*For gluten-free, I use tamari and Bob's Red Mill GF all-purpose flour.
Change up the herbs as you see fit. I've used combinations of rosemary, thyme, oregano, and sage.
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