Easy Vegan Gravy with Mushrooms

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This vegan gravy is super rich, flavorful, and incredibly easy to make. It’s perfect for the holidays and it tastes amazing over mashed potatoes or with a vegan meatloaf. And you won’t believe how healthy it is! 

a hand pouring vegan gravy out of a sauce boat over mashed potatoes on a white plate with fresh herbs and a fork on the side

Why This Recipe Works 

I’m a big fan of creamy and rich sauces. Especially when they’re super healthy at the same time! 

The secret ingredient for this sauce are dried mushrooms. They give it a hearty, tasty, and deep flavor and color.

And you also won’t believe how easy it is to make. Compared to many other gravy recipes, it’s much easier and faster. So while I love making it for holidays and Sunday dinners, you could even make it during the week. 

It’s amazing with mashed potatoes. Or with fettuccine with sautéed button mushrooms.

And it’s very healthy and low in calories. One serving only has about 60 calories. 

The recipe couldn’t be much easier. The actual preparation doesn’t take up much time. However, you have to make sure you have enough time to let the dried mushrooms soak for about 1-2 hours. 

What I also love about this recipe is that the ingredient list is pretty short. You will be able to find all of the ingredients in any supermarket. And most likely you’ve got a lot of the required ingredients already in your pantry. 

What Goes Into This Recipe: 

ingredients that go into this recipe on a marble countertop with labels

  • Dried Mushrooms – I used a mixture of dried button mushrooms, porcini, Slippery Jack, and shiitake. 
  • Coconut Milk – use canned and full-fat. 
  • Vegan Butter – or margarine.
  • Vegetable Broth – I use an organic low sodium vegetable broth. 
  • Thyme and Rosemary – both dried. 

How To Make This Recipe 

a collage of four photos that show how to make this recipe

1. Step: In a small bowl, combine the dried mushrooms and 1 1/2 cups of water.

2. Step: Let it soak for 1-2 hours.

3. Step: In a large pan, heat some vegan butter or margarine. Sauté the chopped onion for about 3 minutes until it becomes translucent. Then add the minced garlic and cook for another minute. 

4./5. Step: Add the flour and the tomato paste.

a collage of four photos that show how to make this recipe

6. Step: Stir well. Cook for for about 3 minutes.

7./8. Step: Then add the mushrooms (including the water they were soaked in) and the vegetable broth.

a collage of four photos that show how to make this recipe

9. Step: Stir well and bring to a boil. Let it cook for a minute. 

10. Step: Then add the canned coconut milk, the soy sauce, the thyme, and the rosemary. Season with salt and black pepper. 

11. Step: Transfer everything into a blender and process until very smooth.

12. Step: Pour into a small pot or the pan you just used and heat again. Serve immediately or save it for later. 

Recipe Notes:

  • I used a mixture of dried button mushrooms, porcini, Slippery Jack, and shiitake. But any mixture you can find is okay. But you need to use dried mushrooms for this recipe. It does not work with fresh mushrooms. 
  • I recommend using a high speed blender for this recipe, so the gravy becomes super smooth. If you don’t own one, just process it a bit longer. You could also use a handheld immersion blender instead, but this also takes longer and your sauce might not get as creamy. 
  • Make sure to use full-fat coconut milk, so it becomes rich and creamy. 
  • I like to serve this recipe over mashed potatoes. On the pictures you can see one of my mushroom burger patties, but it’s also great with my vegan lentil loaf or my vegan meatloaf. 

vegan gravy in a sauce boat on a marble countertop with herbs on the side

Related Recipes: 

  • Vegan Meatloaf 
  • Vegan Lentil Loaf 
  • Mushroom Bourguignon 
  • Festive Walnut Falafel with Cranberry Pear Dip 
  • Vegan Pumpkin Pie 
  • Vegan Pumpkin Soup 

I Love To Hear From You! 

I hope you like this vegan gravy as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

a hand pouring vegan gravy out of a sauce boat over mashed potatoes on a white plate with fresh herbs and a fork on the side

Print

Vegan Gravy

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This vegan gravy is super rich, flavorful, and incredibly easy to make. It's perfect for holidays and it tastes amazing over mashed potatoes or with a vegan meatloaf. 
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 64kcal
Author Sina

Ingredients

  • 1 cup dried mushrooms
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 2 tablespoons soy sauce
  • 1 1/2 cups vegetable broth
  • 1/4 cup full-fat canned coconut milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt
  • black pepper

Instructions

  • In a small bowl, combine the dried mushrooms and 1 1/2 cups of water. Let it soak for 1-2 hours.
  • In a large pan, heat some vegan butter or margarine. Sauté the chopped onion for about 3 minutes until it becomes translucent. Then add the minced garlic and cook for another minute.
  • Add the flour and the tomato paste. Stir well.
  • Cook for for about 3 minutes. Then add the mushrooms (including the water they were soaked in) and the vegetable broth. Stir well and bring to a boil. Let it cook for a minute. 
  • Then add the canned coconut milk, the soy sauce, the thyme, and the rosemary. Season with salt and black pepper. 
  • Transfer everything into a blender and process until very smooth. Pour into a small pot or the pan you just used and heat again. Serve immediately or save it for later. 

Notes

  • I used a mixture of dried button mushrooms, porcini, Slippery Jack, and shiitake. But any mixture you can find is okay. But you need to use dried mushrooms for this recipe. It does not work with fresh mushrooms. 
  • I recommend using a high speed blender for this recipe, so the gravy becomes super smooth. If you don’t own one, just process it a bit longer. You could also use a handheld immersion blender instead, but this also takes longer and your sauce might not get as creamy. 
  • Make sure to use full-fat coconut milk, so it becomes rich and creamy. 
  • I like to serve this recipe over mashed potatoes. On the pictures you can see one of my mushroom burger patties, but it’s also great with my vegan lentil loaf or my vegan meatloaf. 

Nutrition

Calories: 64kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Sodium: 594mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 2.4mg | Calcium: 8mg | Iron: 0.9mg

The post Easy Vegan Gravy with Mushrooms appeared first on Vegan Heaven.





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