Vegan Mushroom Gravy Recipe

Olive oil: Used as the base for sautéing the vegetables, adding a rich flavor and smooth texture.

Mushrooms: Provide a deep, earthy flavor and meaty texture to the gravy.

Onion: Adds sweetness and depth of flavor when sautéed.

Garlic: Offers a pungent, aromatic quality that enhances the overall taste.

All-purpose flour: Acts as a thickening agent for the gravy.

Vegetable broth: The liquid base that brings all the flavors together.

Soy sauce: Adds umami and a touch of saltiness.

Thyme: Provides a subtle, aromatic herb flavor.

Black pepper: Adds a bit of heat and enhances the other flavors.

When sautéing the mushrooms, onion, and garlic, make sure to cook them until they are deeply browned and caramelized. This step enhances the umami flavor, adding depth and richness to your gravy. Additionally, when adding the flour, ensure it is fully incorporated and cooked for at least 1-2 minutes to eliminate any raw flour taste, creating a smooth and velvety texture.

• olive oil - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle sweetness to the gravy.

• chopped mushrooms - Substitute with eggplant: Eggplant has a similar texture when cooked and can absorb flavors well.

• onion - Substitute with leek: Leeks offer a milder, slightly sweeter flavor compared to onions.

• garlic - Substitute with shallots: Shallots provide a mild garlic flavor with a hint of sweetness.

• all-purpose flour - Substitute with cornstarch: Cornstarch is a gluten-free thickening agent that can be used in place of flour.

• vegetable broth - Substitute with mushroom broth: Mushroom broth enhances the umami flavor and complements the mushrooms in the gravy.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste profile.

• thyme - Substitute with oregano: Oregano offers a robust flavor that can stand in for thyme in savory dishes.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without the black specks.

• Allow the vegan mushroom gravy to cool completely before storing. This helps prevent condensation, which can make the gravy watery.

• Transfer the cooled gravy into an airtight container. Glass containers are ideal as they don't absorb odors or stains, but BPA-free plastic containers work well too.

• Label the container with the date of preparation. This ensures you keep track of its freshness.

• Store the container in the refrigerator. The gravy will keep well for up to 4-5 days.

• For longer storage, consider freezing the gravy. Pour the cooled gravy into freezer-safe bags or containers, leaving some space at the top for expansion.

• If using freezer bags, lay them flat on a baking sheet until frozen. This makes them easier to stack and saves space in the freezer.

• When ready to use, thaw the gravy in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the gravy in a saucepan over low to medium heat, stirring occasionally. If it appears too thick, add a splash of vegetable broth or water to reach the desired consistency.

• Adjust seasoning if necessary after reheating, as freezing can sometimes dull the flavors. A pinch of salt or a dash of soy sauce can revive the taste.

• Enjoy your reheated vegan mushroom gravy over mashed potatoes, vegetables, or any dish of your choice.

• Stovetop Method:

  1. Pour the leftover vegan mushroom gravy into a small saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. If the gravy is too thick, add a splash of vegetable broth or water to reach the desired consistency.
  4. Once heated through, serve immediately.

• Microwave Method:

  1. Transfer the gravy to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. Continue heating in 30-second intervals until the gravy is hot, stirring each time.
  5. Serve warm.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the leftover gravy into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 15-20 minutes, stirring halfway through.
  5. If the gravy is too thick, add a bit of vegetable broth or water and stir well.
  6. Once heated through, serve immediately.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the gravy in the top pot of the double boiler.
  3. Stir occasionally to ensure even heating.
  4. Heat until the gravy is warmed through, adding a bit of vegetable broth or water if needed to adjust the consistency.
  5. Serve warm.

• Saucepan: Used to heat the olive oil and cook the mushrooms, onion, and garlic mixture.

• Wooden spoon: Ideal for stirring the ingredients in the saucepan without scratching its surface.

• Whisk: Essential for gradually incorporating the vegetable broth into the flour mixture to avoid lumps.

• Measuring cups: Used to measure the vegetable broth accurately.

• Measuring spoons: Necessary for measuring the olive oil, flour, soy sauce, thyme, and black pepper.

• Cutting board: Provides a stable surface for chopping the mushrooms and onion.

• Chef's knife: Used for finely chopping the mushrooms and onion, and mincing the garlic.

• Garlic press: Optional tool to easily mince the garlic.

• Ladle: Useful for serving the gravy once it's ready.

• Heat-resistant spatula: Helps in scraping down the sides of the saucepan to ensure even cooking.

Prep ingredients in advance: Chop mushrooms, onion, and garlic ahead of time and store them in the fridge.

Use pre-chopped vegetables: Buy pre-chopped mushrooms and onions from the store to save chopping time.

Make a roux separately: Prepare the flour and olive oil mixture (roux) in advance and store it, so you can quickly add it when needed.

Use a blender: Blend the vegetable broth with the flour mixture to avoid lumps and save whisking time.

Batch cooking: Double the recipe and freeze half for a quick gravy option later.