Vegan Mushroom Gravy (1 pan, half-hour, soy-free, with gluten-free and onion-free options)

Making your personal wealthy, savory vegan mushroom gravy doesn’t need to be difficult! This flavorful vegan gravy comes together in only one pan. soy-free, with gluten-free and onion-free options.

That is an excellent easy gravy that I make with mushrooms and onions. Sometimes I make it just with mushrooms, and depending on what I’m planning to serve it with, I’ll often add either shallots or sliced pearl onions to the gravy. 

It’s super versatile and uses just one pan and a couple of on a regular basis ingredients. You possibly can adjust the flavour nonetheless you prefer to go together with what you’re making. For a mushroom free gravy do that.

Why You’ll Love Vegan Mushroom Gravy

• wealthy, flavorful gravy with no animals harmed!
• versatile recipe – adjust spices as needed to go together with what you’re making
• 30-minute, one-pan recipe
• nut-free and soy-free with easy gluten-free and onion-free options

What to Serve with Mushroom Gravy

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Vegan Mushroom Gravy

Making your personal wealthy, savory vegan mushroom gravy doesn’t need to be difficult! This flavorful vegan gravy with browned mushrooms and pearl onion comes together in only one pan. soy-free, with gluten-free and onion-free options.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Holiday, sauce

Cuisine: American, Holiday

Servings: 8

Calories: 47kcal

Creator: Vegan Richa

Ingredients

For the mushrooms and onions:

• 3 teaspoons oil or vegan butter, divided
• 8 ounces (226.8 g) sliced mushrooms(white, cremini or baby portabella) sliced into 1/8 inch or thinner slices
• 1/2 cup (118.29 g) sliced pearl onions or baby onion or shallots
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the remaining of the gravy:

• 1 tablespoon vegan butter
• 1 bay leaf
• 2 tablespoons all-purpose flour or gluten-free all purpose flour
• 1/4 teaspoon dried sage or use 1 teaspoon fresh
• 1/4 teaspoon Italian herbs or oregano or thyme or whatever flavor that you simply like
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 2 cups (0.5 l) Vegetable or mushroom stock

Instructions

Brown the mushrooms and onions.

• In a big skillet over medium-high heat, add 2 teaspoons of the oil. Then, add the mushrooms and a very good pinch of salt and cook until the mushrooms are golden on a minimum of one side. You ought to spread the mushrooms out within the pan, so that they’re almost in a good layer, then keep stirring and flipping occasionally, about every 2 minutes or so. Keep cooking for an additional 4 or 5 minutes, then cover the pan with the lid to permit the mushrooms to cook a bit further and brown a bit more for two or 3 minutes or so. Remove the mushrooms from the skillet and set them aside.

• Add the remaining teaspoon of oil to the skillet, and add the child onions and one other pinch of salt and pepper. Cook until the onions are beginning to caramelize on one side, then flip them and proceed to cook for an additional 2 minutes or so. Remove them from the pan as well, and set them aside with the mushrooms.

Make the remaining of the gravy.

• Heat the tablespoon of vegan butter in the identical pan, and once melted, add within the bay leaf, flour, and herbs, mixing rather well. Proceed to cook until the flour is beginning to smell a rather toasted, about 2 to three minutes, then add in 1/2 cup of the stock and blend in. Then, mix in one other 1/2 cup of the stock, ensuring there aren’t any lumps. Mix rather well, then mix within the remaining stock, and proceed to cook to bring this gravy to a boil. Once it’s boiling rapidly, reduce the warmth and simmer for an additional 2 to three minutes. Taste and adjust salt and flavor.

• Fold within the mushrooms(reserve some for garnish) and onions and simmer for an additional 2 minutes, then switch off the warmth. Garnish with fresh herbs or black pepper and the reserved brownies mushrooms and serve over vegan meatloafs, mashed potatoes, cauliflower steaks etc

Notes

This mushroom gravy is of course nut-free and soy-free.
To make this gluten-free, use a gluten-free flour mix of alternative or a mixture of 1 tablespoon rice flour and 1 tablespoon corn starch.
Storage: Refrigerate for upto 3 days. Reheat on the stove, add splashes of water if too thick. 
If you would like to make it without onion, just omit the child onion and the onion powder.

Nutrition

Nutrition Facts

Vegan Mushroom Gravy

Amount Per Serving

Calories 47
Calories from Fat 27

% Day by day Value*

Fat 3g5%

Saturated Fat 0.4g3%

Sodium 334mg15%

Potassium 119mg3%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 195IU4%

Vitamin C 2mg2%

Calcium 6mg1%

Iron 0.3mg2%

* Percent Day by day Values are based on a 2000 calorie food plan.

Ingredients and Substitutions

• oil and vegan butter – To sauté.
• mushrooms – This provides the gravy such a tremendous flavor! Use button mushrooms, cremini, or your mushrooms of alternative.
• pearl onions – You should utilize red or white pearl onions, baby onions, or use shallots.
• salt and pepper – To season the mushrooms and onions and to season the gravy.
• herbs – You’re seasoning the gravy with a bay leaf plus sage, Italian herbs, garlic powder, and onion powder. You possibly can replace the Italian herbs with dried herbs of alternative that go together with whatever you’re making.
• stock – The liquid in your gravy. Select your favorite vegetable stock!

Suggestions

• Whenever you add the flour, it is simple for it to go from toasted to burnt, so stir continuously.
• You ought to add the liquid to the flour mixture slowly, whisking as you add, to avoid lumps.

Methods to Make Mushroom Gravy

First, brown the mushrooms and onions.

In a big skillet over medium-high heat, add 2 teaspoons of the oil. Then, add the mushrooms and a very good pinch of salt and cook until the mushrooms are golden on a minimum of one side.

You ought to spread the mushrooms out within the pan, so that they’re almost in a good layer, then keep stirring occasionally, about every 2 minutes or so. You may also flip them within the pan.

Either way, keep cooking for an additional 4 or 5 minutes, then cover the pan with the lid to permit the mushrooms to cook a bit further and brown a bit more for two or 3 minutes or so. Remove the mushrooms from the skillet and set them aside.

Add the remaining teaspoon of oil to the skillet, and add the child onions and one other pinch of salt and pepper. Cook until the onions are beginning to caramelize on one side, then flip them and proceed to cook for an additional 2 minutes or so. Remove them from the pan as well, and set them aside with the mushrooms.

Now, make the remaining of the gravy.

Heat the tablespoon of vegan butter in the identical pan, and once melted, add within the bay leaf, flour, and spices, mixing rather well. Proceed to cook until the flour is beginning to smell a rather toasted, about 2 to three minutes.

Then, add in 1/2 cup of the stock and blend in. Mix in one other 1/2 cup of the stock, ensuring there aren’t any lumps. Mix rather well, then mix within the remaining stock, and proceed to cook to bring this gravy to a boil.

Once it’s boiling rapidly, reduce the warmth and simmer for an additional 2 to three minutes. Fold within the mushrooms (reserve some for garnish) and onions and simmer for an additional 2 minutes, then switch off the warmth. Garnish with fresh herbs and reserved mushroom and serve.

Regularly Asked Questions