vegan-mushroom-gravy

So gimme, gimme, gimme, gimme, gravy tonight! 

Last week, after publishing my Vegan Garlic & Sage Buttermilk Biscuits I had a few readers ask me if I had a mushroom gravy recipe. No, I didn’t but clearly, it seemed, I should. So I went to right to work making this vegan Portobello Mushroom Gravy, and friends, I’m so glad I did.

It is finger-licking good!

portobello-mushrooms

Vegan gravy is a lot easy to make than you might initially think. Even if you have never made a sauce like this before, as long as you can  sauté, stir, and simmer, you can make this simple mushroom gravy.  

A few things to remember when you’re making this recipe, especially if you’re a gravy novice:

  • Slice your vegetables very thin
  • Brown the mushrooms and onions well
  • Simmer sauce until it thickens. Do not add flour if it doesn’t seem like it’s getting thicker, that will just make it clumpy and gross. 
  • Stir constantly, it tends to want to stick to the bottom of the pan
  • Gravy will continue to thicken as it cools

And there you have it: a simple vegan mushroom gravy that is certain to thrill and delight. 
sauteed-mushrooms

This gravy is so rich in the flavors of caramelized portobello and onions, mixed with bold red wine, and seasoned to perfection with a spice combination of sage and allspice. It is certain to be a hit at your holiday meal. Time to ditch that bland turkey gravy (seriously, ditch it)  and go with the mushroom. It’s so good that you will have all your guests singing, “gimme, gimme, gimme, gimme gravy tonight!” 

And who wouldn’t want that?

 

vegan-mushroom-gravy2

Vegan Mushroom Gravy
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 tablespoons olive oil
  2. 2 cups baby portobellos, thinly sliced
  3. 1/2 yellow onion, thinly sliced
  4. 3-4 cloves of garlic, minced
  5. 1/4 cup all-purpose flour
  6. 2 cups vegetable broth
  7. 1/2 cup dry red wine
  8. 1/2 teaspoon sage
  9. 1/8 teaspoon allspice
  10. salt and pepper to taste
Instructions
  1. Heat oil in a medium skillet over medium-high heat. Add mushrooms, onions, and garlic and sauté for about 5 minutes, stirring occasionally, until brown.
  2. Mix in flour and cook for 2 more minutes, stirring constantly. It will be very thick and want to stick to the bottom; try and keep it from sticking too much.
  3. Add vegetable broth, red wine, and spices and stir together. Bring to a boil. Once boiling, stir constantly for 5-7 minutes, scraping the bottom as necessary, until gravy begins to thicken.
  4. Remove from heat and serve.
My Darling Vegan http://mydarlingvegan.com/