2 tbsp. vegan butter, I use Earth Balance Soy Free Spread, or your favorite oil
2 fresh sage leaves, chopped
1 tsp. fresh thyme, chopped
1 tsp. onion powder
1 tsp. smoked paprika
½ tsp. lemon pepper seasoning
⅛ tsp. salt
2 cups vegetable broth or mushroom broth*
1 cup water
2 tbsp. corn starch plus 2 tbsp. cold water, mix well
Instructions
In a large sauce pan, melt the vegan butter and saute the mushrooms at medium heat for about 5 minutes. Then add the lemon pepper, sage, thyme, onion powder, smoked paprika and salt. Continue to saute it for about 3 more minutes, or until golden brown.
Add the broth and the water, bring it to a boil, reduce the heat to simmer, and cover it for 30 minutes.
Remove the mushrooms (set them aside), either by using a slotted spoon or you can use a mesh colander and return the sauce to the pan.
In a small bowl, dissolve the corn starch in the 2 tablespoons of cold water, (use 1 tablespoon corn starch for a thinner gravy). Pour the corn starch mixture into the sauce, stirring it constantly with a whisk. Bring it to a boil, and reduce the heat and cook for 2 minutes or until the gravy thickens.
Add the mushrooms and cook for 1 more minute.
Serve*
*TIPS- During the holidays I buy the already sliced mushroom and the vegetable broth, to save time, you can make this sauce up to 3 days ahead of time, keep it refrigerated in an airtight container, and on thanksgiving day, heat it up in a sauce pan, bring it to a boil and you’re ready to serve it.
Recipe by VegMyDish.com at http://vegmydish.com/vegan-mushroom-gravy/