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Vegan Gravy
Mushrooms and onions flavor this creamy vegan gravy. It's a hit with vegans and meat eaters alike!
Course
Side Dish
Cuisine
American
Keyword
vegan gravy, vegetarian gravy, vegetarian gravy recipe
Prep Time
10
minutes
minutes
Cook Time
22
minutes
minutes
Total Time
32
minutes
minutes
Servings
8
Calories
71
kcal
Author
Lindsay Moe
Ingredients
¼
cup
vegan butter
1
medium yellow onion
minced, about 1 cup
4
ounces
cremini mushrooms
diced
¼
cup
all purpose flour
3
cups
vegetable broth
1
tablespoon
soy sauce or tamari
1
tablespoon
vegan worcestershire sauce
¼
teaspoon
ground sage
Coarse kosher salt and freshly ground black pepper to taste
Instructions
Heat butter in a 2 quart saucepan over medium heat.
Once melted, add the onion and mushroom and cook for 10 minutes or until softened.
Add the flour and cook, stirring, for one minute.
Add the broth, soy sauce, worcestershire sauce, sage, salt, and pepper.
Transfer the mixture to a high powered blender and blend until smooth, making sure to vent the top slightly to allow steam to escape.
Return the gravy to the saucepan and bring to a simmer. Let cook over medium low heat, stirring frequently, until thickened, about 10-15 minutes.
Serve over mashed potatoes, biscuits, toast, or your favorite meat substitute.
Notes
Tips for customizing vegan gravy
Serve over biscuits, with or without seitan crumbles, for vegan biscuits and gravy
Omit the onion and double the mushrooms, or vice versa, for a purely vegan onion gravy or vegan mushroom gravy
Add your favorite holiday spices such as thyme, rosemary, etc.
Swap the cremini mushrooms for your other favorite mushrooms such as white button mushrooms, shitake, or portobello
Use regular butter to make this vegetarian gravy
Nutrition
Calories:
71
kcal
|
Carbohydrates:
7
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.03
g
|
Sodium:
553
mg
|
Potassium:
112
mg
|
Fiber:
0.4
g
|
Sugar:
2
g
|
Vitamin A:
460
IU
|
Vitamin C:
1
mg
|
Calcium:
9
mg
|
Iron:
0.4
mg