Vegan Mushroom Gravy

5 from 1 vote

This fast and easy vegan mushroom gravy is oil-free, low-fat, soy-free, nut-free, gluten-free, and absolutely delicious.

Prep Time5

Cook Time15

Total Time20

Course: Sauces

Cuisine: American

Servings:

Calories: 49kcal

Author: Gigi & Sersie

Ingredients

½ cup yellow onion thinly sliced
1 ½ cups mushrooms chopped (I used shiitake, but any mushroom is fine.)
1 tsp dried thyme
½ tsp dried rosemary or ground sage
¼ tsp black pepper
2 ½ cups low sodium vegetable broth
2 ½ Tbsp arrowroot powder or corn starch to thicken
1 Tbsp coconut aminos
2 Tbsp fresh parsley chopped
Salt 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 continue cooking for 5 minutes.
While cooking mushrooms and onions, combine low-sodium vegetable broth and arrowroot powder. Use a whisk to stir. This helps to ensure there are no lumps.
Add dried spices to the mushroom and onion mixture in the pan. Stir until fragrant—about 1 minute.
Pour low-sodium vegetable broth with arrowroot powder into the pan.
Add coconut aminos and stir well to combine.
Bring the gravy to a simmer, and it will thicken naturally.
When the gravy has thickened, turn off the heat and stir in fresh chopped parsley. Enjoy immediately!

Notes

Serving Suggestions: Enjoy this delicious mushroom gravy with Garlic Mashed Potatoes, Vegan Shepherd's Pie, Vegan Swedish Meatballs, and Lentil Quinoa Loaf.

Leftovers/Meal Prep: This mushroom gravy keeps well in a covered container in the refrigerator for up to 4 days. It can also be frozen in a freezer-safe container for up to 4 months. Let it thaw in the refrigerator before reheating. To reheat, add cold gravy to a small pot and heat over medium-low heat while stirring continuously.

Nutrition