Plant-Based Mushroom Gravy
- 2 tablespoons olive oil or vegan butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 8 oz mushrooms (cremini, button, or shiitake), finely chopped
- 2 tablespoons whole grain flour (einkorn or emmer farro are my favorites and you will need to grind** them yourself)
- 2 cups vegetable broth
- 1 tablespoon coconut aminos
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon black pepper
- Sea Salt to taste
1. Sauté Aromatics:
- Heat olive oil or vegan butter in a medium skillet over medium heat.
- Add the onion and garlic and cook for 3–4 minutes until softened and fragrant.
2. Cook the Mushrooms:
- Add the mushrooms to the skillet and sauté for 5–7 minutes until they release their moisture and begin to brown.
3. Make the Roux:
- Sprinkle the flour over the mushrooms and stir to coat evenly.
- Cook for 1–2 minutes to remove the raw flour taste.
4. Add Liquid:
- Slowly pour in the vegetable broth while stirring to avoid lumps.
- Stir in the coconut aminos, thyme, and black pepper.
5. Simmer:
- Reduce heat to low and let the gravy simmer for 8–10 minutes, stirring occasionally, until thickened.
- Blend half the gravy with an immersion blender or in a blender for a smoother texture, or leave it chunky for a rustic feel.
6. Finish and Serve:
- Taste and adjust seasoning with salt, pepper, or more coconut aminos if needed.
7. Enjoy:
- Serve warm over mashed cauliflower, roasted veggies, baked potatoes, or your favorite plant-based dishes.
This savory, umami-rich gravy will elevate any meal, adding a comforting touch to plant-based creations! 🍄✨
**I have a kitchenaid and the grain mill attachment and I love it.
My mom loves her Kitchen Mill.
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