This oil-free Fast and Easy Caramelized Onion Mushroom Gravy is gluten-free and the perfect sauce for Lentil Quinoa Loaf, Steakhouse Style Garlic Mashed Potatoes, Shepherd's Pie, baked potato, and on top of a brown rice and veggie bowl.
Growing up in Ohio, mom typically made the gravy out of fat drippings from either beef, turkey, or chicken. With those drippings, mom would add flour, butter, salt and a few other seasonings. On special occasions, she would mince up organ parts to make "giblet gravy."
It's no wonder that when many people think of gravy, they think it's unhealthy and a lot of work to prepare. However, this mushroom gravy will give you that saucy goodness without the saturated fat, excessive sodium and dietary cholesterol. It takes about 20 minutes to cook up and made with ingredients you likely already have in your refrigerator and pantry. This will likely become your new go-to for any dish calling for gravy.
This Fast and Easy Caramelized Onion Mushroom Gravy is made with 9 key ingredients
- Onion
- Mushrooms
- Thyme, dried
- Ground sage (or dried rosemary)
- Black pepper
- Reduced sodium tamari soy sauce (or coconut aminos)
- Low sodium vegetable broth
- Arrowroot powder (or cornstarch)
- Fresh parsley
How to prepare this gravy
Heat a large pan to medium-high heat. Add sliced onion, reduce heat to medium-low and dry sauté for 5 minutes until onions start to brown. Stir in sliced mushrooms and a tablespoon or water or vegetable broth to release the brown bits of onion from the pan. Continue cooking for 3 to 5 minutes.
While mushrooms and onions are cooking, combine vegetable broth and arrowroot powder and stir well to make sure there are no lumps.
Stir in dried spices and soy sauce (or coconut aminos), then pour in vegetable broth and arrowroot mixture. Bring gravy to a simmer and it will thicken naturally. Shortly before serving, stir in fresh chopped parsley.
Fast and Easy Caramelized Onion Mushroom Gravy (VEGAN)
- Total Time: 15 min.
- Yield: 4 1x
- Diet: Vegan
Ingredients
½ onion, thinly sliced
1 ½ cup mushrooms, sliced (any mushroom is fine, I used shiitake)
1 tsp. dried thyme
½ tsp. ground sage (or dried rosemary)
¼ tsp. black pepper
1 Tbsp reduced sodium soy sauce or coconut aminos
3 cups low sodium vegetable broth
1 ½ Tbsp arrowroot powder or cornstarch (to thicken)
2 Tbsp fresh parsley, finely chopped
Salt and pepper to taste
Instructions
Heat a large pan to medium-high heat. Add sliced onion, reduce heat to medium-low and dry sauté for 5 minutes until onions start to brown. Stir in sliced mushrooms and a tablespoon or water or vegetable broth to release the brown bits of onion from the pan. Continue cooking for 3 to 5 minutes.
While mushrooms and onions are cooking, combine vegetable broth and arrowroot powder and stir well to make sure there are no lumps.
Stir in dried spices and soy sauce (or coconut aminos), then pour in vegetable broth and arrowroot mixture. Bring gravy to a simmer and it will thicken naturally. Shortly before serving, stir in fresh chopped parsley.
Notes
- Prep Time: 5 min.
- Cook Time: 10 min.
- Category: Sauces
Keywords: mushrooms, caramelized onion, onion, gravy, vegan gravy, oil free, no oil, low fat, mushroom gravy, daniel fast recipes, vegan recipes, sauce for lentil quinoa loaf, gravy for mashed potatoes
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Kevin
As I stated in my #ShephardsPie review, the #CarmelizedOnionMushroomGravy is a must with it, along with the #veganloaf. The right texture, beautiful scent, and excellent complimentary taste.
I am a vegan advocate, and this recipe hit all my priorities: taste, health, and sustainability!
★★★★★