This Vegan Mushroom Gravy is everything that it should be. It’s thick, rich and creamy with lots of spice from the black pepper and earthiness from the mushrooms and thyme. It’s absolutely delicious served over potatoes, Buttermilk Biscuits or noodles for a very satisfying breakfast, lunch or dinner.
To make, heat up 2 tablespoons of olive oil in a large saucepan and add 2.5 ounces of shiitake mushrooms. Sauté the mushrooms over medium heat for 3-4 minutes. Add ½ teaspoon of dried thyme, one tablespoon of Bragg Liquid Aminos and one tablespoon of tomato paste to the mushrooms and cook for one minute longer. Next, stir in three cups of vegetable broth. Bring to a gentle boil.
In a separate bowl, stir together ¼ cup of cornstarch with ¼ cup of almond milk until smooth. Gradually add the cornstarch mixture to the gravy while whisking continuously. Continue stirring until the gravy is thick, smooth and glossy. Finish with ½ teaspoon of black pepper and add additional salt if needed. Remove the gravy from heat and enjoy! This recipe makes about 3½ cups of gravy and easily serves four.
Vegan Mushroom Gravy
Ingredients
- 2 tbsp olive oil
- 2.5 ounces shiitake mushrooms, chopped
- ½ tsp dried thyme
- 1 tbsp Bragg Liquid Aminos
- 1 tbsp tomato paste
- 3 cups vegetable broth
- ¼ cup cornstarch
- ¼ cup almond milk
- ½ tsp black pepper
Instructions
- In a large sauté pan, heat up two tablespoons of olive oil. Add the chopped shiitake mushrooms and sauté for 3-4 minutes.
- Add the dried thyme, Bragg's and tomato paste, stir and cook for one minute longer.
- Next, add the vegetable broth, stir and bring to a gentle boil.
- In a separate bowl, whisk together the cornstarch and almond milk until combined. Slowly add this mixture to the gravy whisking continuously until the gravy is thick, glossy and smooth.
- Finish the gravy with black pepper, taste and add additional salt if needed, remove the gravy from the heat and enjoy!
- This gravy is wonderful spooned over potatoes, noodles or biscuits and will easily serve 4.
