Vegan Mushroom Gravy
This is the best vegan mushroom gravy that you've tasted! Absolutely loaded with flavor and can be used in so many ways. You'll wonder why you didn't try it before!
Servings: 8 people
Calories: 79kcal
Ingredients
- 4 tablespoon vegan butter
- ½ cup sweet onion, finely diced (sub for shallot)
- 6 cloves garlic, finely minced
- 16 oz baby bella mushrooms, gently washed and sliced thin (sub for button mushrooms )
- ¼ teaspoon salt, more to taste
- ¼ teaspoon black pepper, more to taste
- 3 tablespoon chickpea flour
- 2 ½ cups vegetable broth
- 1 tablespoon miso paste
- 2 teaspoon fresh thyme leaves
- ½ teaspoon fresh rosemary, finely chopped
- ⅛ teaspoon nutmeg
Instructions
- Add the butter to a large skillet over medium high heat.
- Once the butter is melted, add the onions and let cook for 2 minutes.
- Add the garlic and cook for another minute.
- Add the sliced mushrooms, salt, and pepper and cook, stirring occasionally for 10 minutes.
- Sprinkle the chickpea flour over the mushrooms, and stir together.
- Add the broth and miso paste and stir until all the miso has dissolved.
- Add the remaining ingredients and stir together.
- Bring to a boil and stir consistently until mixture has thickened, about 5-7 minutes.
- Taste and adjust the seasoning with salt and pepper if needed.
- Serve immediately or let cool completely and store in an air tight container.
Nutrition
Serving: 0.25cup | Calories: 79kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 497mg | Potassium: 229mg | Fiber: 1g | Sugar: 3g | Vitamin A: 448IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg
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