This Vegan Mushroom Gravy is pure gravy heaven.
I mean there's just something magical about gravy …..isn't there?
Maybe it's the memories of mom walking me down to the corner grill before school for a big 'ole plate of biscuits and gravy. Or maybe it's the beef manhattans smothered in rich brown gravy that is near and dear to my heart. But then there was the chicken fried steak in Texas with all that creamy white gravy…..
Gravy just seems to make food more…..well - comforting.
So last night when my daughter asked for some of my Fluffy Buttermilk Biscuits…… I just knew I had to make some gravy to go with. And since I had just brought home a new package of my favorite Baby Bella Mushrooms, it only made sense to try and make some kitchen magic happen.
And oh. my. goodness.
I can definitely see a lot more of this gravy in my future (and my belly)!
Vegan Mushroom Gravy
Start out with an 8oz container of your favorite mushrooms.
I like Baby Bellas, but even the white button mushrooms would work too.
Saute about half an onion and 3-4 cloves of minced garlic in a few tablespoons of white wine. Once the veggies are nice and soft go ahead and add the mushrooms.
Add 2 tablespoons of soy sauce (I always use the low sodium variety) and simmer until they've reduced in size and released all their liquid.
Meanwhile in a separate pan, lightly heat about ¼ cup of whole wheat flour, a tablespoon of nutritional yeast and ½ teaspoon each of thyme, rubbed sage, and rosemary. You don't want to burn this, just heat it until it smells nice and toasty, and then stir this into your mushrooms.
Stir well and slowly add 2 ¼ cups of low sodium veggie broth. Make sure all the flour has dissolved and add ½ teaspoon of Kitchen Bouquet Browning Sauce. I also added just a drop of liquid smoke, but this is completely optional.
Heat this until it starts to bubble, and then just wait for it to reach the consistency you like. The longer you heat it the thicker it will become.
Salt and pepper to taste.
This will make the perfect gravy for those 'fancy' occasions, or just as a weekday topper to all those yummy baked potatoes us McDougallers eat.
Now don't just stand there in front of the stove eating spoonfuls out of the pan…… go pour this on something!
Happy gravy days.
A rich, decadent vegan mushroom gravy perfect for those special occasions, or just as a daily topper for potatoes, biscuits, or rice. Vegan and fat free.
- ½ onion (diced)
- 4 cloves garlic (minced)
- 2 Tbs white wine ((or sub veg broth))
- 8 oz mushrooms (sliced)
- 2 Tbls Soy Sauce (low sodium variety)
- ¼ cup whole wheat flour
- 1 Tbs nutritional yeast
- ½ tsp thyme
- ½ tsp rubbed sage
- ½ tsp rosemary
- 2 ¼ cups vegetable broth (low sodium variety)
- ½ tsp kitchen bouquet browning sauce
- Drop or two of liquid smoke ((optional))
- Saute onion and garlic in wine until softened
- Add mushrooms and soy sauce and cook until reduced
- In a separate pan, lightly toast flour, nutritional yeast, and herbs
- Add flour mixture to mushrooms and stir well
- Slowly add vegetable broth and stir well to combine
- Add browning sauce and liquid smoke and heat to desired consistency