VEGAN MUSHROOM GRAVY
This vegan and vegetarian mushroom gravy is rich, thick, and creamy, but without using any dairy! It is also quick and easy to make. Serve with mashed potatoes or pork chops (if you're not vegetarian).
Provided by fabeveryday
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium-high heat. Add mushrooms and saute until soft, about 8 minutes. Add flour and stir until mushrooms are evenly coated. Slowly pour in vegetable broth, stirring continuously, until flour has completely dissolved and is mixed into the broth. Add salt, pepper, garlic powder, and thyme; stir to combine.
- Bring gravy to a boil. Reduce heat to low, stir occasionally, and simmer until thickened, about 5 minutes.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 10.6 g, Fat 14.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 378.5 mg, Sugar 2.5 g
ALEX'S VEGAN MUSHROOM GRAVY
This recipe used to be printed on the Tofurkey box, but no longer. My vegan son loves this, as does everyone else that tries it.
Provided by ColSanders
Categories Vegetable
Time 22m
Yield 5 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions in 2 tbsps oil in a medium skillet on medium heat until they begin to soften, 2-3 minutes.
- Add mushrooms and continue to saute until mushrooms are softened, 2-4 minutes. Set aside and keep warm.
- In a medium sauce pan (should hold at least 6 cups), heat 1/2 cup of oil over medium heat. Add flour and bubble for 1-2 minutes stirring constantly.
- Whisk in stock, bouillon, or soymilk along with soy sauce and pepper.
- Cook until thickened and bubbly, whisking out lumps.
- Stir in the mushrooms and onions and heat through.
- Serve.
VEGAN GRILLERS WITH MUSHROOM GRAVY
When I first became vegan, I craved meat & potatoes and gravy, this craving is the inspiration for this recipe. The gravy has a rich lemon and thyme flavor that compliments the vegan griller (burger) patties. I use Morningstar; I find they have a texture similar to meatloaf after simmering. I use cremini mushroom because I enjoy the meaty woodsy flavor of them over button mushrooms, and they give the gravy a nice dark color. But, you can use the mushroom of your choice. I would serve this gravy with a side of mash potaotes, but you could also serve with yams.
Provided by eatingvegan
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a sauté pan, add the olive oil and the mushrooms first.
- Let the mushroom get color (remember color adds flavor), so do not stir them.
- After a few minutes, add the onions.
- When mushrooms & onions are brown add the flour and stir.
- Make sure to cook the flour a minute to get the raw flour taste out.
- Now, add the vegetable broth, and stir a minute, so there are not any clumps.
- Then add the garlic, salt and black pepper to taste, leaves from the thyme sprigs, bay leaf, and lemon juice.
- Turn your fire to low, add the grillers and cover.
- Let gravy and grillers simmer.
- After 10 minutes, add the parsley.
- Simmer a few more minutes until grillers are done.
Nutrition Facts : Calories 219.7, Fat 10.8, SaturatedFat 1.5, Sodium 602.8, Carbohydrate 16.1, Fiber 4.9, Sugar 1.2, Protein 15.1
MASHED POTATOES WITH ORGANIC MUSHROOM GRAVY
Make and share this Mashed Potatoes with Organic Mushroom Gravy recipe from Food.com.
Provided by Angela Brewer
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel potatoes and dice into equal pieces.
- Place in a pot with cold water, covering the potatoes by two inches.
- Boil until tender.
- Potatoes are overcooked if water is cloudy and white.
- Drain and place potatoes in a mixing bowl.
- Add sliced butter.
- Warm heavy cream slowly in the same pot.
- Whip potatoes and butter til smooth or to desired consistency.
- Slowly add cream.
- Salt to taste.
- In a large saute pan, add 2 Tbsp of pure olive oil or enough oil to cover the bottom of the pan evenly.
- Heat oil on high.
- When the oil begins to ripple, add the sliced mushrooms.
- Without moving the mushrooms, allow them to brown til golden.
- Turn mushrooms and do the same on the other side.
- Turn heat to low and add sliced garlic and red pepper flakes.
- When garlic is lightly golden, drain excess oil from pan.
- Dust pan with flour and whisk in milk.
- Whisk til gravy consistency and salt to taste.
- If too thick, adjust with more milk, and if too thin, continue to reduce liquid over low heat.
Nutrition Facts : Calories 561, Fat 43, SaturatedFat 23.6, Cholesterol 107.9, Sodium 206.5, Carbohydrate 40.1, Fiber 3.3, Sugar 4.8, Protein 6.3
GREAT MUSHROOM GRAVY
Adapted with mushroomy love from my well-thumbed copy of Vegan Vittles. This is terrific over a meal of potatoes and roasted veggies!
Provided by White Rose Child
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toast the flour on low heat till fragrant, stirring often (be patient, this does take a few minutes, but don't turn on high heat and burn it!).
- Remove from heat and whisk in the water, tamari, and garlic granules. Bring to a boil and reduce heat to medium, stirring often.
- When partly thickened, add tahini and mix well. Stir in the mushrooms. Reduce heat, and let the gravy simmer covered for five minutes or so, till the mushrooms are softened.
- Season with pepper and serve!
AMAZING VEGAN MUSHROOM GRAVY
Make and share this Amazing Vegan Mushroom Gravy recipe from Food.com.
Provided by thesinglebite
Categories Vegan
Time 20m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small skillet, add enough broth to cover the bottom. Add mushrooms, shallot and garlic and cook 5 minutes, or until mushrooms are tender. Add red wine vinegar and cook 2 minutes longer. Remove from heat and set aside.
- In a small pot add vegetable broth and liquid aminos (or soy sauce) and whisk in flour and nutritional yeast. Bring to a boil over medium heat. Add in mushroom mixture. Cook a few minutes longer, stirring frequently to prevent clumping, until gravy thickens to desired consistency.
- If desired, the gravy can pureed either in a food processor or with an immersion blender.
Nutrition Facts : Calories 25.1, Fat 0.3, Sodium 2.4, Carbohydrate 4.7, Fiber 1, Sugar 0.3, Protein 1.8
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- Heat oil over medium heat, add mushrooms and season with a pinch of salt. Simmer mushrooms, stirring occasionally, until liquid is almost evaporated, about 15 minutes.
- Add flour, continue cooking and stirring for about 3 – 5 minutes, at least until the flour has been absorbed and not white anymore. Add 1 cup of broth, stirring/whisking briskly until incorporated and liquid has thickened, there should be no flour lumps, about 5 minutes.
- Slowly pour in the remaining broth and mix thoroughly. Season with black pepper and thyme. Simmer at a gentle boil over medium-low until thickened, about 20 minutes, stirring often. Gravy will thicken upon standing. Taste for flavor, adding more salt and pepper as needed.
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