Vegan Mushroom Gravy

Serves: 4-6

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.

Ingredients:

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

Procedure:

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.

Click here to learn more about the fed collective's vegan catering services.