Prep Time: 20 minutes
I love our vegan mushroom gravy because in addition to being really tasty, it also has ZERO oil or animal products.
This recipe is a saving grace to those looking for healthier plant-based alternatives to our favorite comfort food dishes.
Hooray - gravy is still on the menu! You can add this to the list of things to be thankful for this year.
TIP: Add 1/2 cup of heavy coconut milk into this recipe to make it creamy.
2 cups, Crimini mushrooms, cleaned & sliced thin (brown Italian mushrooms)
2 shallots, chopped fine (1 small yellow onion also works)
3 cloves garlic, minced
2 TBSP, low-sodium soy sauce (we've substituted BRAGG's Liquid Aminos for soy sauce & it works great)
1 tsp. fresh rosemary, chopped fine (dried rosemary is just fine)
1 tsp. fresh thyme, chopped fine (dried thyme is just fine)
2-3 cups, vegetable stock
3 TBSP, cornstarch
sea salt & black pepper, to taste
Place a large sauce pan over high heat - get pan hot
Place shallots and garlic in pan, cook for 1 minute, stirring w/ wooden spoon
Deglaze the pan by adding the soy sauce, continue to stir
Reduce heat to medium-high
Add the mushrooms, rosemary and thyme, stirring constantly for 1 minute
Add the half of the vegetable stock
Bring to a simmer
Pour the cornstarch into a small bowl, add remaining vegetable stock and mix together until cornstarch dissolves into a slurry
Pour the remaining vegetable stock with cornstarch into the pan, stirring until well-combined
*the sauce will begin to thicken almost instantly
Cook for another 2-3 minutes, stirring constantly
Reduce heat to low.
Allow to cool for a couple minutes,
Add salt & pepper to taste
Serve warm & enjoy!
Jesse Brune-Horan is a professional vegan chef and founder of the fed collective. He offers wellness coaching online and vegan catering in Southern California.