Easy Vegan Mushroom Gravy
In my opinion, gravy is the MVP of Thanksgiving dinner. Potatoes got too cold? Add gravy. Stuffing too dry? Add gravy. T(of)urkey too bland? Gravy. Green bean casserole not casserole-y enough? GRAVY. You get the idea. And an easy gravy recipe is just one of those things that’s good to have on hand, you know, in case you feel like biscuits and gravy on a Saturday morning. It just makes good sense. Here’s my go-to for Easy Vegan Mushroom Gravy — it’s ready in 15 minutes and tastes great on everything.
Makes: about 2 cups
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
1 cup mushrooms, chopped
1 large shallot, chopped
3 cups of vegetable broth
3 tbsp of butter, divided
2 tbsp of flour
Salt & pepper to taste
Instructions
Melt 1 tbsp of butter in a medium saucepan over medium heat. Add the mushrooms and shallot and cook until the shallots are soft and the mushrooms have released all their liquid.
Add the 2 remaining tbsp of butter to the pan and add in 2 tbsp of flour. Stir the mushroom, shallot, butter and flour mixture constantly while you toast the flour for 2-3 minutes.
Add 3 cups of vegetable broth to the pot. Bring to a boil and reduce to simmer for 10 minutes.
After 10 minutes, carefully transfer the mixture to a blender and blend on high until nice and creamy. If the gravy is too thick, add a little more vegetable broth or water. If the mixture is too thin, return to the pot and cook for a few minutes more. If it’s still too thin, add 1 tbsp of flour to a small bowl and add 3 tbsp of gravy and whisk with a fork until a thin paste forms. Add this back into the gravy, whisking to prevent clumps and cook a few minutes more. Taste and season with salt and pepper.
