Easy Vegan Mushroom Gravy
A rich, savory vegan gravy made with browned mushrooms, onion, garlic, sage and thyme in about 20 minutes. Gluten-free option included.
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion or 2 shallots finely diced
- 8 oz cremini mushrooms 225 g, finely chopped
- 2 cloves garlic minced
- 1 tsp fresh thyme leaves or ½ tsp dried
- ½ tsp dried sage
- 3 tbsp all-purpose flour or see notes for gluten-free
- 2 cups low-sodium vegetable broth 480 ml
- 1 tbsp low-sodium soy sauce or tamari
- 1 tbsp nutritional yeast optional
- black pepper to taste
Instructions
- Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook for 3 minutes until soft.
- Add the mushrooms and cook for 6–7 minutes, stirring only occasionally, until they are browned and their liquid has cooked off.
- Add the garlic, thyme and sage and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute.
- Slowly pour in the broth while whisking, so no lumps form. Add the soy sauce and nutritional yeast.
- Simmer for 4–5 minutes, whisking often, until thick enough to coat a spoon. Season with pepper. Blend part or all of it if you like a smooth gravy.
Notes
For gluten-free gravy, skip the flour, use tamari, and whisk 2 tbsp cornstarch into ¼ cup cold broth, then stir it in during the last 2 minutes. Keeps 4 days in the fridge. Nutrition values are estimates.