Vegan Mushroom Gravy (Printable Version)
A flavorful mushroom sauce with garlic and thyme, thickened and simmered for a perfect savory touch.
# Ingredients Required:
→ Vegetables
01 -
1 small yellow onion, finely chopped
02 -
283 grams cremini or white button mushrooms, thinly sliced
03 -
4 cloves garlic, minced
→ Herbs and Seasonings
04 -
¾ teaspoon dried thyme or 1½ teaspoons fresh thyme, finely chopped
05 -
black pepper, to taste
→ Flours and Thickeners
06 -
2 tablespoons all-purpose flour (can substitute with gluten-free blend, whole wheat, or oat flour)
→ Liquids
07 -
240 milliliters salty vegetable broth (or water with vegan bouillon)
08 -
180 milliliters plain unsweetened non-dairy milk (soy milk recommended, unsweetened)
→ Condiments
09 -
1 tablespoon tamari or soy sauce
# Guide to Cooking:
01 -
Heat a large sauté pan over medium heat. Add the chopped onion and sliced mushrooms. Cook, stirring occasionally, until the mixture is dry and softened, approximately 10 minutes.
02 -
Add the minced garlic and thyme to the pan. Stir and cook for about 30 seconds until fragrant.
03 -
Sprinkle the flour over the mushroom mixture. Stir continuously and cook for about 1 minute, allowing the flour to lightly brown.
04 -
Gradually pour in the vegetable broth and unsweetened non-dairy milk while whisking to dissolve the flour completely. Reduce heat to low and simmer for approximately 5 minutes until thickened.
05 -
Add black pepper to taste and stir in tamari or soy sauce. Adjust seasoning as needed. Serve immediately or cool and refrigerate for later reheating.
# Extra Suggestions:
01 -
Use unsweetened non-dairy milk without hidden flavors to avoid altering the gravy's taste.