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Vegan Mushroom Gravy

Makes about 3 cups
Time 20 min
Serve over whole grains or mashed potatoes or stir some into your favorite beans and greens for a hearty ragout.
Ingredients
  • 2 1/4 cups low-sodium vegetable broth, divided
  • 1 cup chopped white onion
  • 4 cloves garlic, finely chopped
  • 8 ounces mushrooms, such as portobello, cremini or shiitake, trimmed and chopped
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh rosemary
  • 1/4 cup Merlot or other fruity red wine
  • 2 tablespoons reduced-sodium tamari
  • 2 tablespoons nutritional yeast
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground black pepper
Method

In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent.

Add 1/4 cup of the broth to the pan to prevent onion from burning. 

Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender.

 Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant. 

Add wine and cook 1 minute, stirring constantly. 

Stir in remaining 2 cups broth and bring to a simmer.

Meanwhile, in a small bowl, whisk together tamari, yeast and cornstarch to form a thick paste.

 Add mixture to the skillet, whisking constantly to make sure paste dissolves. 

Bring mixture to a boil and cook 1 minute, stirring constantly. Add pepper and serve gravy hot.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 1/4 cups low-sodium vegetable broth, divided
  • 1 cup chopped white onion
  • 4 cloves garlic, finely chopped
  • 8 ounces mushrooms, such as portobello, cremini or shiitake, trimmed and chopped
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh rosemary
  • 1/4 cup Merlot or other fruity red wine
  • 2 tablespoons reduced-sodium tamari
  • 2 tablespoons nutritional yeast
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground black pepper