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Vegan Mushroom Gravy Recipe

This vegan mushroom gravy is flavorful, easy to make, and perfect for any meal! You don’t have to sacrifice gravy if you don’t eat meat, this vegetarian mushroom gravy will do the trick!

Prep: 25 minutesCook: 30 minutesTotal: 55 minutes
Fat 7 Carbs 7 Protein 1
Yield 8 1x

Ingredients

  • 1/4 cup olive oil
  • 4 cups sliced assorted mushrooms (bella, crimini, portabella, button, etc.)
  • 1/2 medium white onion, minced
  • 1/2 small shallot, minced
  • 4 cloves garlic, mashed and minced
  • 1/2 cup red wine
  • 5 cups vegetable broth
  • 1/4 teaspoon salt, separated
  • 1/8 teaspoon pepper
  • herb bundle of rosemary, thyme, and sage
  • 1.5 tablespoons tapioca flour

Instructions

  1. Heat a large dutch oven over medium/high heat and add olive oil.
  2. When the olive oil is fragrant, add the mushrooms and a 1/8 teaspoon of salt to the pot and turn heat down to medium heat.
  3. Let the mushrooms cook for 7-9 minutes in order to sweat out their liquid, stirring occasionally.
  4. Next, add white onion, shallot and garlic to the pot and let saute for 3-4 minutes.
  5. After cooking the vegetables down, deglaze the pot with red wine and add vegetable broth, salt, pepper, and herb bundle to the pot.
  6. Mix, and turn heat to high and bring to a boil.
  7. Once boiling, turn heat down to low and let simmer for 30 minutes, uncovered.
  8. Once the mushroom gravy has reduced after 30 minutes, remove herb bundle and discard.
  9. Then, add the tapioca flour to the gravy by slowly sprinkling into the pot while whisking consistently.
  10. Once thickened, remove from heat and serve over vegetables or any protein.

Nutrition Facts

Serving Size: 1/8 Calories: 96 Sugar: 2 Fat: 7 Carbohydrates: 7 Fiber: 1 Protein: 1
Author: Linley RichterCategory: SauceMethod: Stove-topCuisine: American

Keywords: vegan mushroom gravy

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