A rich mushroom gravy to drown your mashed potatoes and stuffing in. I mean who likes gravyless potatoes anyways? With all the right herbs and umami flavor…this gravy hits the spot.
If you are not a fan of mushrooms I suggest dicing the mushrooms into small pieces of even slightly blitzing them in a food processor. The gravy presents a rich umami flavor that doesn’t taste too strong of mushrooms. Just a tip, because I know my sister absolutely despises mushrooms, but if I prepare the gravy a bit differently she is all over it.
Apple cider and red wine vinegar add just the right amount of acid to perfectly balance the saltiness of the vegetable broth and tamari. Thyme is the featured fresh herb of this gravy and really envelops those thanksgiving flavors.
This Easy Vegan Mushroom Gravy is…
- So simple
- 100% plant-based
- Can easily be made gluten-free
- Perfect to drown those creamy mashed potatoes in.
- Oh so delicious!
A rich mushroom gravy to drown your mashed potatoes and stuffing in. I mean who likes gravyless potatoes anyways?
- 1 tbsp vegan butter such as Earth Balance
- 2 cloves garlic, minced
- ½ white onion, diced
- 10 oz. sliced crimini mushrooms
- 1 tbsp apple cider vinegar
- 1 tsp red wine vinegar
- 1 tbsp tamari or any low-sodium soy sauce
- 1 tsp fresh thyme
- 2 cups low-sodium vegetable broth
- ¼ cup unbleached, all-purpose flour or sub gluten-free flour
- Salt & pepper
In a large skillet, melt butter. Add onion and mushrooms and saute for 3-4 min. until onions are fragrant and translucent. Add garlic and cook for 5 minutes. more until mushrooms have reduced and cooked off most of their water. Deglaze pan with the vinegars and tamari. Add the rest of the ingredients and stir until combined.
On medium heat, bring to a simmer. Simmer for 10-15 min. until the sauce has thickened and reduced. Season with salt and pepper as desired.