Vegan Mushroom Gravy Recipe

Olive oil: Used as the base for sautéing the vegetables, adding a rich flavor and smooth texture.

Mushrooms: Provide a deep, earthy flavor and meaty texture to the gravy.

Onion: Adds sweetness and depth to the gravy, balancing the flavors.

Garlic: Enhances the overall taste with its pungent and aromatic qualities.

All-purpose flour: Acts as a thickening agent to give the gravy its desired consistency.

Vegetable broth: The liquid base that brings all the flavors together, making the gravy rich and flavorful.

Soy sauce: Adds umami and a touch of saltiness, enhancing the overall taste.

Dried thyme: Infuses the gravy with a subtle herbal note, complementing the mushrooms.

Salt and pepper: Essential for seasoning and balancing the flavors to taste.

When sautéing the mushrooms and onion, make sure to cook them until they release their moisture and start to brown. This caramelization adds a depth of flavor to the gravy.

• olive oil - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle, pleasant flavor to the gravy.

• chopped mushrooms - Substitute with chopped eggplant: Eggplant has a similar texture and can absorb flavors well, making it a good alternative to mushrooms.

• finely chopped onion - Substitute with shallots: Shallots have a milder flavor and can provide a similar aromatic base for the gravy.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience and a similar flavor profile.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the gravy just as well as flour and is gluten-free.

• vegetable broth - Substitute with mushroom broth: Mushroom broth can enhance the umami flavor of the gravy, making it richer and more savory.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar depth of flavor.

• dried thyme - Substitute with dried rosemary: Dried rosemary can offer a different but complementary herbaceous note to the gravy.

• salt - Substitute with sea salt: Sea salt can provide a cleaner, more nuanced flavor compared to regular table salt.

• pepper - Substitute with white pepper: White pepper can add a similar spiciness without altering the color of the gravy.

• Allow the mushroom gravy to cool to room temperature before storing. This helps prevent condensation, which can dilute the gravy and affect its texture.
• Transfer the cooled gravy into an airtight container. Glass containers with tight-fitting lids are ideal, but BPA-free plastic containers work as well.
• Label the container with the date to keep track of its freshness. Vegan mushroom gravy can be stored in the refrigerator for up to 5 days.
• For longer storage, consider freezing the gravy. Pour the cooled gravy into freezer-safe bags or containers, leaving some space at the top to allow for expansion.
• Lay the freezer bags flat in the freezer to save space and ensure even freezing. If using containers, make sure they are sealed tightly to prevent freezer burn.
• When ready to use, thaw the gravy in the refrigerator overnight. Reheat gently in a saucepan over low heat, stirring occasionally to maintain a smooth consistency.
• If the gravy appears too thick after reheating, add a splash of vegetable broth or water to reach the desired consistency.
• For added flavor, you can re-season the gravy with a pinch of salt and pepper after reheating.

• Stovetop: Place the leftover gravy in a small saucepan. Heat over medium-low, stirring occasionally to ensure even heating. If the gravy is too thick, add a splash of vegetable broth or water to reach the desired consistency.

• Microwave: Transfer the gravy to a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to prevent splattering. Heat on medium power in 30-second intervals, stirring in between, until the gravy is hot and smooth.

• Double Boiler: For a gentler reheating method, use a double boiler. Place the gravy in the top part of the double boiler and set it over simmering water. Stir occasionally until the gravy is heated through.

• Oven: Preheat your oven to 350°F (175°C). Transfer the gravy to an oven-safe dish and cover with foil. Heat for about 15-20 minutes, stirring halfway through, until the gravy is hot.

• Slow Cooker: If you have a bit more time, use a slow cooker. Set it to the low setting and transfer the gravy to the cooker. Stir occasionally and heat for about 1-2 hours until the gravy is thoroughly warmed.

• Saucepan: A medium-sized saucepan is essential for cooking the mushrooms, onions, and garlic, as well as for simmering the gravy.

• Wooden spoon: A wooden spoon is ideal for stirring the ingredients to ensure they cook evenly and to prevent sticking.

• Whisk: A whisk is necessary for gradually incorporating the vegetable broth into the flour mixture, ensuring a smooth and lump-free gravy.

• Measuring spoons: Accurate measuring spoons are needed to measure out the olive oil, flour, soy sauce, and thyme.

• Measuring cup: A measuring cup is used to measure the vegetable broth accurately.

• Cutting board: A cutting board provides a safe and clean surface for chopping the mushrooms and onion.

• Chef's knife: A sharp chef's knife is essential for finely chopping the mushrooms and onion, as well as mincing the garlic.

• Garlic press: A garlic press can be used to easily mince the garlic cloves.

• Mixing bowl: A small mixing bowl can be handy for holding the chopped ingredients before they are added to the saucepan.

• Ladle: A ladle is useful for serving the finished gravy.

Pre-chop ingredients: Chop mushrooms, onion, and garlic in advance and store them in the fridge.

Use a food processor: Quickly mince onion and garlic using a food processor.

Pre-measure spices: Measure out thyme, salt, and pepper beforehand.

Make a roux ahead: Prepare the flour and olive oil mixture in advance and store it.

Batch cooking: Double the recipe and freeze extra gravy for future use.