File this vegan mushroom gravy under “don’t knock it til ya try it.” Seriously. I’m pretty temperamental when it comes to mushrooms, but even I go nuts for this stuff.
It’s hearty, earthy, and adds a wonderful umami flavor to oh so many things. Ladle it over mashed potatoes or veggie meatballs, drizzle it over a savory grain bowl, or smear a bit on your sandwich.
Heck, you could even make vegan poutine. All you need are some mushrooms, garlic, onions, and a wee bit of will-power and you’re minutes away from a savory vegan mushroom gravy delight.
Now let’s get shroomy.
Vegan Mushroom Gravy
Ingredients
Instructions
Chop mushrooms into small, even pieces. Mince garlic and dice onion.
Heat oil in a medium skillet over medium heat. Add minced garlic and chopped onion and heat cook, stirring occasionally, until onions sweat and become translucent, about 5 minutes.
Add flour and whisk into mixture. Continue to cook for another minute.
Add mushrooms and continue to cook, stirring occasionally, until mushrooms soften, about 12 minutes.
Add salt, pepper, rosemary, soy sauce, and nutritional yeast. Cook an additional 4-5 minutes.
Mix together broth and almond milk in a bowl. Begin to add liquids to mushroom mixture, about 1/2 cup at a time, and allow to simmer and cook off between each addition (about 3-4 minutes each time).
Continue until all liquid has been added and gravy in pan is thick yet creamy and malleable. Add more liquid to adjust to desired viscosity.
If a smoother gravy is desired, allow gravy to cool before transferring to a food processor or blender and pureeing until desired smoothness is reached.
Serve with vegan biscuits, stuffing, on a grain bowl, or with Tofurky.