Video
Best Vegan Mushroom Gravy
Vegan Mushroom Gravy! If you need a healthy, vegan gravy for Thanksgiving-- try this one! Made with dried mushrooms, fresh mushrooms and so much umami flavor. Delicious on everything!
Ingredients
- 3/4 ounce dried mushrooms, I used a mix of wild mushrooms
- 1/4 cup extra-virgin olive oil
- 3 shallots, finely chopped
- 2 cups chopped fresh cremini or baby bella mushrooms
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- 1/2 teaspoon sea salt/ 1/2 teaspoon ground black pepper
- 2 tablespoons soy sauce
- 1 1/2 tablespoons cornstarch
- 2 cups vegetable broth
- 1 tablespoon balsamic vinegar
Instructions
- First, place the dried mushrooms in the base of a glass measuring cup or bowl and pour 2 cups hot water over them. Let sit for 20 minutes.
- Next, warm a medium saucepan over medium heat and add the olive oil. Once hot, add the shallots, fresh mushrooms, garlic, thyme, salt and pepper and cook until mushrooms are very tender and browned, about 15-20 minutes, stirring often. Stir in the soy sauce, scraping up any browned bits from the bottom of the pan.
- Next, drain the dried mushrooms, reserving the liquid for later, then finely chop the dried mushrooms. Add them to the pot with the fresh mushrooms.
- Then, add the cornstarch to the reserved dried mushroom liquid and whisk until dissolved. Add in the mushroom slurry along with the 2 cups of vegetable broth to the pot and bring to a boil, then reduce heat to low and simmer for 5 minutes, until slightly thickened. Remove from heat and stir in the balsamic vinegar. Season to taste, as needed, with salt and pepper.
- And, at this point- you decide. If you want a chunky gravy then enjoy as is! Or, use an immersion blender or add to a blender and pulse until desired texture is achieved.