Vegan Mushroom Gravy
 

Vegan Mushroom Gravy

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This mushroom gravy is so good, you won't even believe it's vegan.

INGREDIENTS

8-12 ounces (approximately 5 cups) mushrooms (we used shiitake and maitake)

2 tablespoons olive oil

1 small-medium onion (we used white)

2 tablespoons flour

3-4 cloves garlic

1/4 cup red wine

1/2 tablespoon fresh thyme, minced

1/2 tablespoon fresh rosemary, minced

1 3/4 cups broth, plus more to taste

1 tablespoon soy sauce

 

INSTRUCTIONS

Remove the stems from the shiitake mushrooms and save for composting. Slice the mushrooms. Cut the bottom off the maitake mushrooms and reserve for composting. Either roughly chop or break apart the maitake mushrooms with your hands.

In a large saute pan, heat up the olive oil over medium heat. Saute the onions for 2 minutes until softened. Add the mushrooms and cook for 3-4 minutes until softened and they've released their juices. Add the garlic cloves whole and the minced herbs and cook for 1 minute, or until fragrant.

Add in the flour and stir until absorbed. Pour in the wine and stir until absorbed. Add the broth and turn the heat to low. Simmer for 10 minutes, then add the soy sauce. (If you like your gravy slightly more runny, add some more broth until you've reached your desired consistency). Remove from heat and serve.

  PRINT VERSION

vegetable plate

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