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Side view of a white bowl with vegan mushroom gravy

Mushroom Gravy


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 2 cups
  • Category: Gravy
  • Cuisine: Kosher / American

Description

This easy vegan mushroom gravy will make your non-vegan friends speechless, wondering if its time for them to give up meat!


Ingredients

  • 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

  1. 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
  2. Add the broth and water. Bring to a boil, reduce heat and simmer, covered for 30 minutes
  3. Strain the sauce using a small mesh colander (reserve the mushrooms) and return the strained sauce to heat
  4. 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

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