Vegan Mushroom Gravy
Prep Time: 20 minutes
We love our vegan mushroom gravy because in addition to being really tasty, it also has ZERO oil or animal products.
This recipe is so simple and is a saving grace to those of us looking for healthier plant-based alternatives to our favorite comfort food dishes.
Hooray! Your mashed potatoes are safe - 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 (plus 1/2 cup water)
sea salt & black pepper, to taste
*you'll probably want to use a wooden spoon for this recipe
1. Place a large sauce pan over high heat - get pan hot
2. Place shallots and garlic in pan, cook for 1 minute, stirring constantly w/ wooden spoon
3. Deglaze the pan by adding the soy sauce, continue to stir
4. Reduce heat to medium-high
5. Add the mushrooms, rosemary and thyme, stirring constantly for 1 minute
6. Add the vegetable stock
7. Bring to a simmer
8. Pour the cornstarch into a small bowl, add 1/2 cup of water, mix together until cornstarch dissolves into a slurry
9. Pour the cornstarch slurry into the pan, stir until well-combined
*the sauce will begin to thicken almost instantly
10. Cook for another 90 seconds - 2 minutes, stirring constantly
11. Reduce heat to low.
12. Allow to cool for a couple minutes, add salt & pepper to taste
Serve warm & enjoy!
At the fed kitchen we feature harm-free recipes developed by professional chefs. Each recipe is tested in our kitchens before publication. Find more harm-free culinary inspiration at www.thefedcollective.com.
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