You are here

Member since March 2009
0
4.764705

Awesome Mushroom Gravy

What you need: 

3 tablespoons vegan margarine (I like organic Smart Balance-it works better in cooking than Earth Balance)
1/2 cup red onion, diced
2 garlic cloves, diced
2 tablespoons flour (I use whole wheat flour)
2 tablespoons nutritional yeast flakes
2 cups vegetable broth (I use Better Than Bouillon vegetable base - 1 teaspoon per 1 cup of hot water)
1/2 cup plain nondairy milk (I use unsweetened soymilk)
8 ounces baby portobella mushrooms, sliced and coarsely chopped
1 teaspoon Bragg's Amino Acids
fresh ground black pepper, to taste
1 tablespoon cornstarch
2 tablespoons cold water

What you do: 

1. Melt the margarine over medium-high heat. When hot, add the onion and saute until tender and translucent. Add garlic and saute another minute. Quickly stir in the flour and nutritional yeast until a thick, pasty roux has formed. This happens in a matter of seconds, so be sure not to over cook it.
2. Pour in the vegetable broth slowly and in small increments, whisking constantly, until it has thickened up. Whisk in the milk. Add the mushrooms and amino acids and bring to a low boil. Turn heat down to a good simmer and allow to cook until mushrooms are tender and done.
3. Stir in the pepper to your liking (we like a lot of pepper-15 or 20 good twists of a grinder). Mix the cornstarch and cold water together and whisk quickly into the gravy until thickened. Remove from heat and allow to cool for 5 minutes before serving.
This gravy is so versatile and yummy. We love it on everything. We love to throw a bunch of stuff together in a bowl and top it with this gravy. It is amazing on mashed potatoes and also on opened face hot sandwiches! YUM!
Source of recipe: Like all of my recipes, this recipe took a few years to perfect. But the end result is amazingly good!

Preparation Time: 
15 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This was really very, very good.

0 likes

Good gracious! My husband and I almost ate the entire batch in one sitting! Wonderful recipe!

0 likes

I made this last night. I used 1 small onion, sauteed the mushrooms with the onions, and instead of broth and Bragg's I used the cooking broth from the seitan I made earlier in the day. I also made it slightly thicker and added LOTS of black pepper. So yum!

0 likes

Fresh is best, however I used one cup of dried shitake mushrooms for this gravy. I used 2 cups of boiling water, soaking them for 20 minutes before chopping. Then I used the mushroom broth from soaking for the veggie broth. It came out delicious! Great recipe!

0 likes

I forgot I added fresh thyme and parsley. Sooooooo good.  :)>>>

0 likes

Wow this gravy is awesome! What a great recipe, thank you for sharing!

0 likes

Excellent gravy recipe!!  ;)b  The only thing I did different was use 1 Tablespoon of soy sauce in place of the Bragg's.  Came out soooooo good!  You can see in my picture what we ate it with.  Goes great with the Easy Peace Loaf recipe also located on VegWeb.  Thank you for sharing!

0 likes

Oh, and PS you'll send yourself to vegan heaven if you make this with chanterelles, sage and thyme like I did! YUM

0 likes

This was a good base recipe. It still needs something, though. I'm not sure what it's missing but I'm going to find it! I miss rich gravies.

0 likes

:D
Omg so tasty!
I changed it slightly-
I used 1/3 cup of homemade cashew milk instead of soy.(water and cashews in the blender)
I didnt have corn starch so I just added a bit more flour...
I used baby portabello mushrooms.....

really yummy.

0 likes

Pages

Log in or register to post comments