This Mushroom Gravy recipe is perfect for my vegan roast turkey, garlic-chive mashed potatoes, or anything else you can think of! Growing up, I would pour tons of gravy on my stuffing, mashed potatoes, and anything else I could, I would. Realizing the importance of a good gravy, I thought this would be the perfect recipe for your holiday roasts and more!
1/4 cup vegan butter
2 (8 oz) packages baby Bella mushrooms, sliced
1/4 cup white onion, chopped
1/4 cup King Arthur organic flour
3-1/2 cups vegetable broth
1 tsp. balsamic vinegar
1/4 tsp. Vitacost Himalayan Fine Pink Salt
1/4 tsp. ground black pepper
1/4 tsp. fresh thyme, minced
- In a skillet over medium-high heat, melt the butter and add the sliced mushrooms and onions. Sprinkle with a pinch of salt and sauté for 15 minutes until the water has evaporated. Add balsamic vinegar and cook for an additional minute.
- Sprinkle the flour and cook for an addition 1 to 2 minutes. Slowly pour the vegetable broth while stirring and season with salt, pepper, and thyme.
- Cook for 20 minutes, stirring occasionally. Once thickened, remove from heat and pour into gravy boat.
- Serve immedietly.
Chef’s tip: Add a splash of vegan worcestershire sauce.
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