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
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
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
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
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- In a large saucepan over medium heat, warm 2 tablespoons of the olive oil. Add the onion and mushrooms and cook for 6 to 7 minutes until lightly browned. Stir in the soy sauce, then add the garlic, fennel, smoked paprika, sage and pepper and cook for 30 seconds over medium heat until fragrant.
- Stir in the flour so the mushrooms are coated. Then add the remaining 1/4 cup olive oil and cook, bubbling rapidly, for 4 minutes, stirring frequently.
- Reduce the heat to medium low. Add the almond milk and kosher salt. Cook for an additional 2 to 3 minutes, until thickened.
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Ratings 58Calories 58 per servingCategory Sauce
- Rehydrate dried mushrooms in vegetable broth in a large saucepan or pot. Bring to a simmer over medium heat. Once bubbling, turn off heat, cover, and let rest.
- In the meantime, heat a large rimmed pan over medium heat. Once hot, add oil (or water) and onion and sauté for 5 minutes. Then add garlic and sauté another 2-3 minutes, stirring frequently.
- Add cornstarch and stir to coat. Then cook for 2 minutes more. Next add herbs and mushrooms with their broth (reserving a little of the broth so you can play with the thickness) and stir to combine (see photo). Cook for 2-3 minutes.
- Transfer gravy to a blender (or use an immersion blender) and blend until smooth and creamy. You can leave some of the onions or mushrooms unblended for more texture. Then transfer back to your pan and warm over low heat for 2-3 minutes more. At this time, you can add a bit of almond milk to lighten the color and flavor a bit (optional), but we opted not to.
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