This vegan mushroom gravy is easy to make and so satisfying, made with simple, nutritious, cholesterol-free, whole-food ingredients! Meets most dietary needs, so it's perfect to serve guests for the holidays. Vegan, gluten-free option, oil-free, refined sugar-free, dairy-free
3tablespoonswhole grain flourfor gluten-free, oat flour or cornstarch
1tablespoonmiso pasteoptional, adds richness and flavor depth so recommended
1tablespoonfresh rosemarychopped, or one teaspoon dried
1tablespoonfresh sage leaveschopped, or 1 teaspoon dried
1tablespoonfresh thymeor 1 teaspoon dried
1tablespoonstamarior coconut liquid aminos
½teaspoonsaltor to taste
½teaspoonpepperor to taste
Preheat a saucepan, preferably a narrow pot with tall sides. Add the onion, garlic and mushrooms and cook over medium heat, stirring occasionally, for about 15 minutes, until all have softened and browned a bit.
Meanwhile, combine the flour/cornstarch and water. Once the vegetables have reduced and browned, stir in the flour/water mixture, nutritional yeast, and miso paste, if using.
Then stir in the herbs, broth, plant milk, and tamari/liquid aminos.
Bring to a boil, stirring occasionally, then reduce to a simmer. Use an immersion blender to puree the mixture into a smooth gravy. Continue to stir occasionally until thickened. Add salt & pepper to taste.
Serve with mashed potatoes, stuffing, biscuits, or anything else you'd like!