Description
An easy Vegan Mushroom Gravy Recipe with all the savory flavors of a classic gravy, but 100% plant based. Ready in 20 minutes.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 tablespoon vegan butter
- 1 small onion, chopped
- 1 small carrot, chopped
- 1 celery stalk, chopped
- 1/2 cup all-purpose flour
- 4 1/4 cups mushroom broth
- 1 1/2 tablespoon soy sauce
- 1/2 tablespoon mirin
- 1/2 teaspoon kosher salt
Instructions
- In a pot over medium high heat, add olive oil and vegan butter. When the butter has melted, add onions, carrots and celery, and cook for 8-10 minutes, until vegetables are tender.
- Sprinkle flour, and stir constantly for 3-4 minutes, until the flour is golden brown.
- Slowly whisk in mushroom broth, soy sauce, mirin and salt, and bring to a boil. Boil for 2-3 minutes, stirring occasionally.
- Turn the heat off and pass through a fine mesh strainer. Discard the veggies. Serve.
Notes
You can store leftovers of this vegan mushroom gravy in the fridge for 5-7 days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 52
- Sugar: 1.4 g
- Sodium: 324 mg
- Fat: 3 g
- Saturated Fat: 0.6 g
- Carbohydrates: 5.7 g
- Fiber: 0.3 g
- Protein: 0.7 g
- Cholesterol: 1 mg
