Hearty Mushroom Gravy (Vegan Friendly!)
This Hearty Mushroom Gravy is thick, flavorful, and vegan-friendly! This versatile, nutrient-rich sauce enhances any dinner plate.
Ingredients
- 3 tablespoons unsalted butter vegan butter works here!
- 8 oz mushrooms baby bella, white button, or cremini
- 2 large shallots
- 2 cloves garlic
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons flour
- 2 cups vegetable broth
- 2 teaspoons red wine vinegar
- 1 tablespoon instant gravy granules
Instructions
- Chop your mushrooms, dice your shallots, and mince you garlic. Add all three to a small pot or saucepan over medium heat with the butter, salt, and pepper. Cook until the juices of the mushrooms release (about 5-7 minutes).8 oz mushrooms
- Add the flour and stir to form a roux, ensuring there are no lumps of flour left behind.2 tablespoons flour
- Still over medium heat, add the broth and red wine vinegar. Stir, reduce heat to low and simmer for at least 20 minutes, stirring occasionally, to allow the flavors to meld together.2 cups vegetable broth, 2 cloves garlic, 2 teaspoons red wine vinegar
- Add instant gravy mix and stir for about 1 minute. It should be a nice, thick consistency. If it’s thinner than you would like, let it simmer a little longer. Taste and add extra salt and pepper as needed.1 tablespoon instant gravy granules
- Serve hot over veggies, fish, mashed potatoes, biscuits—whatever you fancy!
Notes
- I use the Bisto instant gravy granules that you can find in the International Section at your grocery store. Even though it's marketed to use as beef or chicken gravy, the ingredients are actually vegan. My husband always has this on hand, and it works really well in this recipe!
- I generally use a low sodium veggie broth, but if you’re using homemade or a broth that may have a little more salt, you may need to adjust the amount of salt you use.
- This dish is a classic holiday recipe. For more like this, check out my comprehensive list of the best Thanksgiving recipes.