This holiday season, serve gravy everyone can enjoy with this easy vegan recipe. Made with mushroom broth and festive spices, this vegan-friendly sauce is both delicious and simple. Plus, compared to the stuff from the jar, it uses more fresh ingredients. Enjoy it with mashed potatoes, vegan "sausage" or biscuits.
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Things You’ll Need
4 tablespoons vegan butter, coconut oil or olive oil
1/3 cup yellow onion, finely diced
1 1/2 cup mushrooms, diced
1 garlic clove, minced (or 1/2 teaspoon minced jarred garlic)
3 cups mushroom broth
1 tablespoon soy sauce or tamari
1 tablespoon vegan Worcestershire sauce
3 to 4 tablespoons all-purpose or cassava flour
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
In a medium skillet, melt the butter or coconut oil over medium-low heat. Add the onions and mushrooms and cook for 7 to 9 minutes until tender. Add the garlic and cook for 30 seconds.
Slowly add the flour. Mix until it coats the onions and mushrooms, about 1 minute.
Add the soy sauce, vegan Worcestershire sauce and spices. Toss until the vegetables are fully coated.
Slowly add the mushroom broth. Bring the mixture to a boil then reduce to a simmer.
Cook for 10 to 12 minutes or until thick. Let cool slightly, taste and adjust the ingredients as necessary.
If you like chunky gravy, you can enjoy it as is. Another option is to blend the gravy in a food processor until smooth.
As the gravy cools, it will thicken up. You might need to thin it with extra mushroom broth, especially after storing it in the refrigerator. Simply reheat over low heat in a saucepan until warm.