VEGAN MUSHROOM GRAVY
Creamy and rich in flavor, this easy vegan mushroom gravy is made with minimal ingredients and pairs perfectly with mashed potatoes, biscuits and lentil loaves. Recipe adapted from Chef John's.
Provided by Julie | The Simple Veganista
Categories Side
Time 50m
Number Of Ingredients 6
Steps:
- Heat oil over medium heat, add mushrooms and season with a pinch of salt. Simmer mushrooms, stirring occasionally, until liquid is almost evaporated, about 15 minutes.
- Add flour, continue cooking and stirring for about 3 - 5 minutes, at least until the flour has been absorbed and not white anymore. Add 1 cup of broth, stirring/whisking briskly until incorporated and liquid has thickened, there should be no flour lumps, about 5 minutes.
- Slowly pour in the remaining broth and mix thoroughly. Season with black pepper and thyme. Simmer at a gentle boil over medium-low until thickened, about 20 minutes, stirring often. Gravy will thicken upon standing. Taste for flavor, adding more salt and pepper as needed.
- Makes about 4 cups.
- Store leftovers in the refrigerator for up to 5 - 6 days. To freeze, let the gravy cool and store in an airtight container in the freezer for up to 2 months. Let thaw in the refrigerator and reheat in a saucepan, whisking to recombine.
Nutrition Facts : Calories 55 calories, Sugar 0.8 g, Sodium 183.6 mg, Fat 4.7 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 3.2 g, Fiber 0.1 g, Protein 0.4 g, Cholesterol 0 mg
VEGAN MUSHROOM GRAVY
Make this mushroom gravy to serve alongside your vegan Christmas feast. It will freeze for up to three months so you can easily make it ahead to get prepared
Provided by Good Food team
Time 25m
Number Of Ingredients 7
Steps:
- Put the dried mushrooms in a heatproof bowl and pour over 300ml boiling water from the kettle. Leave to soak.
- Meanwhile, heat the oil in a large frying pan over a low-medium heat, and cook the onion for 10 mins until starting to turn golden. Tip in the chestnut mushrooms, add some seasoning, and cook for another 8-10 mins until softened.
- Stir in the miso paste and flour, turn up the heat and cook for a further 1-2 mins. Tip in the rehydrated mushrooms and most of their soaking liquid - leave the last few drops in the bowl, as it may contain grit. Stir well, add the stock and bring to a simmer.
- Gently simmer for 10-15 mins, until thick enough to coat the back of a spoon. Check for seasoning. If you prefer a thicker gravy, blitz with a hand blender until smooth. If you prefer a thinner gravy, strain and discard the onions and mushrooms before serving. Will keep frozen for up to three months.
Nutrition Facts : Calories 50 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
VEGAN MUSHROOM GRAVY
Serve over whole grains or mashed potatoes or stir some into your favorite beans and greens for a hearty ragout.
Time 20m
Yield Makes about 3 cups
Number Of Ingredients 11
Steps:
- In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent.
- Add 1/4 cup of the broth to the pan to prevent onion from burning.
- Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender.
- Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant.
- Add wine and cook 1 minute, stirring constantly.
- Stir in remaining 2 cups broth and bring to a simmer.
- Meanwhile, in a small bowl, whisk together tamari, yeast and cornstarch to form a thick paste.
- Add mixture to the skillet, whisking constantly to make sure paste dissolves.
- Bring mixture to a boil and cook 1 minute, stirring constantly. Add pepper and serve gravy hot.
Nutrition Facts : Calories 35 calories, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 150 milligrams, Carbohydrate 6 grams, Protein 2 grams
VEGAN MUSHROOM GRAVY
This vegan and vegetarian mushroom gravy is rich, thick, and creamy, but without using any dairy! It is also quick and easy to make. Serve with mashed potatoes or pork chops (if you're not vegetarian).
Provided by fabeveryday
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium-high heat. Add mushrooms and saute until soft, about 8 minutes. Add flour and stir until mushrooms are evenly coated. Slowly pour in vegetable broth, stirring continuously, until flour has completely dissolved and is mixed into the broth. Add salt, pepper, garlic powder, and thyme; stir to combine.
- Bring gravy to a boil. Reduce heat to low, stir occasionally, and simmer until thickened, about 5 minutes.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 10.6 g, Fat 14.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 378.5 mg, Sugar 2.5 g
AMAZING VEGAN MUSHROOM GRAVY
Make and share this Amazing Vegan Mushroom Gravy recipe from Food.com.
Provided by thesinglebite
Categories Vegan
Time 20m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small skillet, add enough broth to cover the bottom. Add mushrooms, shallot and garlic and cook 5 minutes, or until mushrooms are tender. Add red wine vinegar and cook 2 minutes longer. Remove from heat and set aside.
- In a small pot add vegetable broth and liquid aminos (or soy sauce) and whisk in flour and nutritional yeast. Bring to a boil over medium heat. Add in mushroom mixture. Cook a few minutes longer, stirring frequently to prevent clumping, until gravy thickens to desired consistency.
- If desired, the gravy can pureed either in a food processor or with an immersion blender.
Nutrition Facts : Calories 25.1, Fat 0.3, Sodium 2.4, Carbohydrate 4.7, Fiber 1, Sugar 0.3, Protein 1.8
VEGAN GRAVY
My friend made this gravy for our Thanksgiving potluck...we put it on our potatoes, stuffing...everything. It is an easy recipe to follow and takes mere minutes.
Provided by Lindsey Lawrence
Categories Low Protein
Time 20m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Pour the oil in a saucepan and heat.
- Add garlic and onions and saute 5 minutes.
- Add the flour, nutritional yeast, and soy sauce, stirring constantly until it makes a think, thick sauce.
- Gradually stir in the water and add spices.
- Keep adding cornstarch or flour until it is the right thickness for you!
- Serve hot.
Nutrition Facts : Calories 265.7, Fat 22.1, SaturatedFat 2.9, Sodium 1041.6, Carbohydrate 13.7, Fiber 1.4, Sugar 0.7, Protein 4.4
VEGAN MUSHROOM MAKE-AHEAD GRAVY
This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too. Just be sure to use a good-quality vegetable stock, preferably one you've made yourself. You can simmer the gravy up to five days ahead and store it in the fridge. Reheat just before serving.
Provided by Melissa Clark
Categories sauces and gravies
Time 30m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
- Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 234 milligrams, Sugar 1 gram, TransFat 0 grams
VEGAN MUSHROOM GRAVY
An undetectably vegan, thick and rich gravy. Mushrooms and shallots sautéed in olive oil and vegan butter, joined by sherry, thyme, and vegetable broth. The perfect gravy for special occasions - or any ol' time!
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 11
Steps:
- Set a 12-inch skillet over medium-low heat. Add olive oil and vegan butter. When the butter has melted, add the shallot, mushrooms, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Saute shallot and mushroom, stirring occasionally, until tender and the moisture has cooked off, 10-15 minutes.
- Add sherry and cook, stirring, until the liquid has cooked off, about 1 minute.
- Add flour. Cook, stirring frequently, for three minutes.
- Slowly pour in the vegetable broth while stirring. Add the thyme and soy sauce or Tamari. Bring to a low boil and let cook until thickened, 3-4 minutes. The gravy might seem a little thin at first, but it will thicken up as it sits and cools. If your gravy seems too thick, you can stir in a bit of broth.
- Taste and add more salt and pepper if you like.
- Serve immediately or let cool and refrigerate or freeze until it's time to serve. Gravy can be warmed over low heat on the stovetop. You may wish to add a bit of broth when reheating to thin it out.
Nutrition Facts : ServingSize 8 g, Calories 90 kcal, Sugar 2 g, Sodium 178 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 9 g, Fiber 1 g, Protein 3 g
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