Vegan Mushroom Gravy Recipe
Vegetarian Gravy Sauce for Vegetables, Tofu and Meatless Dishes
Nov 23, 2008
Traditionally, gravy is made from the drippings of roast meat, mixed with flour and additional liquid. Mushrooms are a perfect substitute, because they release their succulent juices during cooking. The juices can be cooked until their flavours are concentrated and rich. Add a touch of onion, garlic and spice and a pat of vegan butter or margarine and in less than an hour – delectable meatless gravy.
Cooking Meatless Gravy
Vegetarian gravy takes longer to cook than meat gravy, so put this recipe on the stove at the same time as the rest of the meal is started. Be on the lookout for a good vegan butter or margarine – many brands of margarine contain milk products like casein or whey protein.
Not all vegetable broths are vegetarian, and those that are sometimes contain dairy ingredients. For vegan gravy, be sure to check for these and other hidden animal ingredients.
Serving Suggestions
Because the mushrooms in this recipe are diced finely and cooked for a long time, even people who aren’t mushroom fans will love it. Try mushrooms gravy over mashed or baked potatoes, lentil loaf and Shepherd’s Pie. Or, top vegetables with mushroom gravy and use crusty bread to soak up the juices.
Vegan Mushroom Gravy Recipe
Makes 4 servings.
Total preparation + cooking time: 1 hour
Ingredients:
- 1 cooking onion, finely chopped
- 2 Tbsp. vegan butter or margarine
- 70g (~2.5 ounces) shiitake mushrooms, rinsed and finely chopped
- 275g (~10 ounces) white button mushrooms, rinsed and finely chopped
- 5 cloves garlic, minced or pressed
- 1 tsp. soy sauce
- 1 Tbsp. balsamic vinegar
- ½ cup dry red wine
- 1 cup vegetarian vegetable broth
- ½ Tbsp. corn starch
- ½ tsp. dried rosemary
- ½ tsp. ground black pepper
Directions:
- In a large saucepan, melt the vegan butter or margarine over low heat.
- Add the onions and garlic, stirring well. Cook slowly until golden brown.
- Add the chopped shiitake and button mushrooms together to the pan.
- Add the soy sauce.
- Turn the heat up to medium-high and cook the mixture, stirring occasionally, until the mushrooms have released their juices. At this point, the mixture will stop steaming.
- Add the balsamic vinegar and wine to the pan and continue to cook and stir over medium-high heat until the liquid is evaporated.
- Add the rosemary and ground black pepper.
- In a measuring cup or small bowl, mix the vegetable broth and corn starch with a fork.
- Add the broth to the saucepan with the mushrooms and bring to a boil
- After reaching a boil, simmer for additional 2 minutes.
- Remove from heat and serve hot over mashed potatoes, lentil loaf or other vegetarian main dishes.
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