Description
This easy vegan mushroom gravy will make your non-vegan friends speechless, wondering if its time for them to give up meat!
Ingredients
Scale
- 8oz button mushrooms, sliced
- 2 tbsp coconut oil
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dry rosemary, chopped
- ½ tsp lemon pepper
- 1-2 sage leaves, chopped
- 1/8 to 1/4 tsp salt (to taste)
- 2 cups vegetable or mushroom broth
- 1 cup water
- 1 ½ to 2 tbsp cornstarch plus 2 tbsp cold water
Instructions
- In a large saucepan, sauté the sliced mushrooms in coconut oil over medium heat, for about 5 minutes. Add the onion powder, smoked paprika, rosemary, lemon pepper, sage, and salt. Continue cooking for about 3 more minutes
- Add the broth and water. Bring to a boil, reduce heat and simmer, covered for 30 minutes
- Strain the sauce using a small mesh colander (reserve the mushrooms) and return the strained sauce to heat
- In a small bowl, dissolve the cornstarch (use 1 1/2 tablespoons for thinner gravy and 2 tablespoons if you like it thicker) in 2 tablespoons of water. Pour into the sauce, stirring constantly. Bring to a quick boil, reduce heat and cook for 1-2 minutes until it thickens. Add the mushrooms to the gravy
Notes
You can serve this gravy with our Cashew-Pretzel crusted Tofu
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Gravy
- Cuisine: Kosher / American
Nutrition
- Serving Size: 1/4 cup
- Calories: 47
- Sugar: 1.1
- Sodium: 211.7
- Fat: 3.5
- Saturated Fat: 2.8
- Unsaturated Fat: 0.3
- Trans Fat: 0
- Carbohydrates: 3.5
- Fiber: 0.3
- Protein: 1
- Cholesterol: 0