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Easy Vegan Mushroom Gravy
Savory mushroom gravy that's 100% meat-free and perfect for drowning over creamy mashed potatoes.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Ingredients
- 1 tbsp vegan butter
- ½ white onion, diced
- 10 oz. sliced crimini mushrooms
- 2 cloves garlic, minced
- 1 tbsp fresh thyme
- ¼ cup all-purpose flour
- 1 tbsp apple cider vinegar
- 1 tsp red wine vinegar
- 1 tbsp tamari or low-sodium soy sauce
- 2 cups homemade mushroom broth* or sub homemade or store-bought vegetable broth
- ½ tsp kosher salt
- Freshly cracked black pepper
Instructions
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Melt butter in a large skillet over medium-high heat. Add onion, mushrooms, and sprinkle of salt. Cook for 6-7 minutes until onions are soft and translucent and mushrooms are light golden brown. Add garlic and cook for 2 more minutes until fragrant. Stir in fresh thyme and flour. Cook for 1 minute to cook off raw flour taste.
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Deglaze pan with the vinegars and tamari. Stir in broth. Bring to a low boil, reduce heat to simmer, and simmer for 15 minutes until the sauce has thickened and reduced. Season with salt and pepper as desired (I added ~½ tsp kosher salt and few turns of freshly cracked black pepper).