Vegan Mushroom Gravy

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    Before I started my path to becoming a vegan, I hardly ever read the ingredients label on my food 🙁 , sad I know, but I just didn’t.  Once I become a vegetarian, I started to read more and more labels, but still missed the “obviously vegetarian” items, like mushroom gravy.  However, once I went vegan, I started to read all the labels and imagine my surprise when I found out that most store bought mushroom gravies aren’t even vegetarian, they have BEEF FAT or BEEF STOCK, and NATURAL FLAVORS (which contains MILK).  And that is when I started to come up with my own gravy recipes.  And so far, this Vegan Mushroom Gravy is my favorite, so I hope you enjoy it as well.

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    My favorite vegan butter is by Earth Balance, the Soy Free one, in the red container.  They have so many to choose from, Original, Olive Oil, Coconut, Whipped, and Omega-3.  They used to have a Garlic and Herb flavor, that was my go to, when making mashed potatoes, but they don’t make it anymore.

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    The best way to get the most flavor out of your mushrooms is to saute them until they reach a nice warm brown color, it’ll take you about five minutes at medium heat, before you add the seasonings and herbs.

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    Make sure and have a whisk handy when adding the corn starch mixture, so that it doesn’t clump up and you can end up with a silky and thick gravy.  For thinner gravy only use 1 tablespoon of corn starch.

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    By now I hope you have tasted your gravy, at this point you can add more salt or lemon pepper, or water if you feel it’s too thick or salty.

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    This gravy is sure to elevate any dish you put it on.  Happy Thanksgiving!

    Vegan Mushroom Gravy
     
    Prep time
    Cook time
    Total time
     
    Thick and silky vegan mushroom gravy.
    Author:
    Recipe type: Sauces
    Cuisine: Vegan
    Serves: 2 cups
    Ingredients
    • 1 – 8oz. tray of button mushrooms, sliced*
    • 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
    1. 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.
    2. Add the broth and the water, bring it to a boil, reduce the heat to simmer, and cover it for 30 minutes.
    3. 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.
    4. 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.
    5. Add the mushrooms and cook for 1 more minute.
    6. Serve*
    7. *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.

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