Description
A rich, plant-based gravy made with sautéed mushrooms, shallots, and thyme. This vegan mushroom gravy is perfect for mashed potatoes, lentil loaf, or holiday feasts.
Ingredients
1 tablespoon olive oil
1 shallot finely grated
2 tablespoons salted vegan butter or sub more oil
16 ounces cremini mushrooms sliced or diced
1 teaspoon fresh thyme leaves
1/2 teaspoon black pepper plus more to taste
1/4 teaspoon smoked paprika
2 cloves garlic minced
1 tablespoon low-sodium tamari
1/4 cup all-purpose flour
1 cup low-sodium vegetable broth
2 cups water
Salt to taste
Instructions
1. Warm the oil in a large sauté pan over medium high heat. Add the shallot and sauté for 2 minutes, stirring occasionally.
2. Add the butter, then the mushrooms. Stir to coat, then let them sit for 1 minute before stirring. Repeat 3–4 times until browned.
3. Add thyme, black pepper, paprika, and tamari. Stir and sauté for 2 minutes.
4. Sprinkle flour over mushrooms, mix until evenly coated.
5. Pour in vegetable broth and water. Stir well, bring to a boil, then reduce heat and simmer for 15–20 minutes until thickened.
6. Season with additional salt and pepper as needed. Serve warm.
Notes
Leftovers store well in the fridge for up to 5 days.
Freeze in an airtight container for up to 2 months.
Reheat with a splash of broth to restore texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 55
- Sugar: 1g
- Sodium: 130mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg