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
MMMMM...MUSHROOM GRAVY (VEGAN)
I made this a few weeks ago to go with a veggie loaf - and I could have eaten the entire batch myself....so good! Took it to a family dinner, where there was one gravy for the meat eaters, and this one for the non. My SIL referred to it as the "lumpy" one. Well, yes, it's a bit chunky with all the delicious mushrooms. It made enough to freeze a cup or so for future use. If you're preparing in advance it does get quite thick, so just thin out with some wine or more stock when the time comes to use it. This is from 'Vegan a Go Go'.
Provided by magpie diner
Categories < 30 Mins
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Over medium-high heat saute the mushrooms in the margarine until soft.
- Add the flour, nutritional yeast, pepper and tamari/braggs. Stir constantly until thickened.
- Leave as is, or use an immersion blender to make it smooth (or a blender blender of course).
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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VEGAN MUSHROOM GRAVY - THE SIMPLE VEGANISTA
From simple-veganista.com
5/5 (25)Total Time 50 minsCategory SideCalories 55 per serving
- 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.
RECIPE: VEGAN MUSHROOM GRAVY | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 3Calories 35 per servingTotal Time 20 mins
- In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent.
- Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender.
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