Vegan Mushroom Gravy
Posted: 12/17/19
Updated: 11/21/21
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This Vegan Mushroom Gravy is simply incredible and filled with such savory deliciousness. Perfect for mashed potatoes, rice, or preferred protein, this recipe is incredibly easy to make and will have you hooked all year long!
Why This Recipe Is So Good
- This Mushroom Gravy is terrific because of the huge amounts of flavors that sizzle while being enjoyed.
- It’s gluten-free AND vegan.
- Super simple to make and HEAVILY aromatic with fresh ingredients.
How To Make It
- Heat coconut oil over medium heat in a medium saucepan until melted. Sauté garlic, and then stir in mushrooms.
- Season with salt and pepper, and simmer until liquid evaporates, about 10 minutes. Stir in the flour, cooking and stirring for about 5 minutes.
- Add about 1 cup of vegetable stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme.
- Reduce heat to medium-low, and simmer until thickened, about 20-25 minutes, stirring often.
Chef’s Tips
- Make sure you get a good amount of browning with the flour and mushrooms while cooking. This adds more flavor to the recipe. 🙂
- Always clean your mushrooms with a towel to avoid slippery mushrooms while slicing them!
- If wanting to use something other than coconut oil, we suggest using another type of neutral cooking oil such as avocado oil.
Check Out These Other Amazing Recipes!
- Easy Paleo Gravy
- Vegan Chili
- Kale and White Bean Soup
- Chickpea Salad Sandwich
- Gluten-Free Cream of Mushroom Soup
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Vegan Mushroom Gravy
This Vegan Mushroom Gravy is simply incredible and filled with such savory deliciousness. Perfect for mashed potatoes, rice, or preferred protein, this recipe is incredibly easy to make and will have you hooked all year long!
people
Ingredients
- 16 ounces mushrooms sliced
- 1 quart vegetable broth or stock
- ¼ cup all-purpose flour gluten-free
- 2 cloves garlic minced
- ¼ cup coconut oil melted
Instructions
- Heat coconut oil over medium heat in a medium saucepan until melted. Sauté garlic, and then stir in mushrooms. Season with salt and pepper, and simmer until liquid evaporates, about 10 minutes.
- Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of vegetable stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly.
- Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 20-25 minutes, stirring often.
Nutrition Information
Serving: 6ounces | Calories: 185kcal | Protein: 4g | Fat: 14g | Saturated Fat: 12g | Total Carbs: 13g | Fiber: 1g | Sugar: 4g | Net Carbs: 12g | Vitamin C: 3mg | Sodium: 952mg | Potassium: 361mg | Calcium: 6mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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