Vegan rich mushroom gravy

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 74.2
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 166.0 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.6 g

View full nutritional breakdown of Vegan rich mushroom gravy calories by ingredient
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Introduction

This is so good that people have told me they find it hard to believe it's vegan. But be patient -- it's not much work, but there's some waiting in the middle there, and it's not as good if you don't wait the whole time. This is so good that people have told me they find it hard to believe it's vegan. But be patient -- it's not much work, but there's some waiting in the middle there, and it's not as good if you don't wait the whole time.
Number of Servings: 8

Ingredients

    1 large onion, diced
    4 cloves garlic, minced
    2 tablespoons oil (I use extra-virgin olive oil)
    1/2 tsp salt
    black pepper to taste
    about 1 lb. mushrooms, any kind, sliced
    2 1/2 cups cold vegetable stock (or water)
    1/4 cup flour (white or wheat -- nutritional info uses unbleached white flour)
    herbs to taste (I use the blend from Isa's chickpea gravy, because it's what I have around, but poultry seasoning works well, or rosemary/thyme, or use your judgment)

Tips

Will keep in the fridge a couple days, so it's a good make-ahead thing. Reheats nicely; if it's too thick on reheating, add a little more stock or water.


Directions

Cook the onions, garlic, and mushrooms in the oil, salt, and pepper, stirring occasionally, over medium heat until all the liquid is gone and the whole mess is turning dark brown. This can take 30-45 minutes, so be patient.

Whisk the flour into the stock until it's mixed well, then add to the mushroom mixture along with any desired herbs. Turn the heat up to medium high and cook, stirring constantly, until the gravy thickens.

Serving Size: Makes 8 half-cup servings (1 quart total)

Number of Servings: 8

Recipe submitted by SparkPeople user SERENE-BEAN.

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