Flavorful vegan mushroom gravy to pair with holiday or everyday meals! This gravy recipe from the cookbook, Oh She Glows for Dinner by Angela Liddon, comes together in 30 minutes and is a wonderful alternative for those with dietary restrictions or wishing to prepare a delicious meat-less gravy in no time at all. See recipe notes for gluten-free substitution tips.
2tablespoonsunbleached all purpose flourmore if needed (or 6 tablespoons light/white spelt flour, see gluten free substitute in notes)
2tablespoonsnutritional yeast
½teaspoonfreshly ground black pepperor to taste
2teaspoonspacked fresh thyme leaves
1 ½teaspoonsminced fresh rosemary
1 to 1 ½teaspoonswhite wine vinegarto taste
Instructions
In a large pot or skillet, heat the oil over medium heat. Add the onions and garlic and stir to coat with the oil. Sauté for 5 to 6 minutes, until softened.
Meanwhile, thinly slice the mushrooms (no thicker than 1/16 inch/2 mm) or finely chop them into pea-sized pieces.
Add the mushrooms and a small pinch of salt to the pot with the onion and garlic. Stir to combine. Raise the heat to medium-high and sauté, uncovered, for 6 to 8 minutes, until most of the water from the mushrooms cook off and the mushrooms are tender.
Meanwhile, pour the broth into a medium bowl and whisk in all the flour until no lumps remain. Add the nutritional yeast and pepper and whisk to combine.
Add the thyme and rosemary to the pot, stir, and sauté for a minute, until fragrant.
Pour the broth mixture into the pot and stir until combined. Simmer, uncovered, whisking frequently, until the gravy thickens, about 3 minutes. Reduce the heat, if necessary, to prevent the mixture from sticking to the pot.
Add the vinegar and salt to taste and stir to combine. If the gravy is too thin, you can whisk another teaspoon all purpose flour (or 1 tablespoon light/white spelt flour) with 1 tablespoon water in a small bowl, then whisk this mixture into the gravy until smooth. If the gravy is too thick, you can stir in a splash of broth to thin it.
Angela's Tips:
Make Gluten Free: Use 2 tablespoons plus 2 teaspoons Bob's Red Mill Gluten-Free 1:1 Baking Flour instead of all purpose flour.
Leftover gravy can be stored in an airtight container in the fridge for a few days. It will thicken as it cools. To reheat, gently warm it in a small pot over medium-low heat for 3 to 5 minutes. Add a little broth to the gravy to thin it, if needed.