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Vegan Mushroom Gravy
Vegan Mushroom Gravy
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulgent vegan mushroom gravy bursting with savory umami flavors from crimini mushrooms, soy sauce, and miso. Perfect for smothering mashed potatoes, biscuits, or rice. Freezer-friendly.
Ingredients:
  • 1 pound cremini mushrooms, sliced 1/4-inch thick
  • 1/4 medium onion, sliced 1/4-inch thick
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/4 cup flour
  • 3 to 4 cups unsalted vegetable or mushroom stock
  • 1 1/2 teaspoons soy sauce
  • 2 teaspoons red, yellow, or white miso, optional
Instructions:
  • Preheat your oven to 450ºF and line a rimmed baking sheet with parchment paper.
  • Roast the mushrooms and onions: On a baking sheet, arrange mushrooms and onions separately. Drizzle with oil, salt, pepper, and thyme. Roast for 20-25 minutes until deep brown. If mushrooms cook faster, remove them and continue baking until onions are golden brown.
  • 1. Cook mushrooms and onions in a saucepan. Brown flour for 2-3 minutes. Gradually add 3 cups of stock, whisking after each 1/2 cup. Stir in soy sauce and miso (optional). Simmer for 3 minutes. Adjust consistency with more stock if needed. Season with salt & pepper. Puree in blender if desired. Adjust consistency with more stock.

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