Vegan Gravy (Super Easy)
Trust me when I say, this Vegan Gravy will be the showstopper at any feast. It’s rich, delicious and packed with umami flavors that even meat eaters will love!
Servings: 5
Calories: 62kcal
Print
Ingredients
- 5 cremini mushrooms (Swiss brown mushrooms)
- ½ brown onion
- 2 garlic cloves
- 1 medium carrot
- 1 celery stick
- 1 sprig fresh rosemary leaves (approx 2 teaspoons)
- ½ teaspoons dried thyme leaves
- 2 tablespoons all purpose flour
- 3 cups vegetable broth
- 1 ½ tablespoons dark soy sauce
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Roughly dice all of the vegetables and garlic into small cubes. In a small pot or saucepan, saute the onions in olive oil over a medium heat until translucent
- Add the diced mushrooms and garlic then once browned add the carrots, celery, rosemary and thyme. Season well with salt and black pepper and saute for a few minutes
- Add the flour and stir until well combined. Pour in the vegetable stock and dark soy sauce, then simmer on a low heat with the lid on for 15-20 minutes
- Once the vegetables have softened, allow to slightly cool then using an immersion blender or blender, blend until smooth. Give it a taste and season if needed.Pour back into the pot to keep warm or serve in your gravy boat and enjoy your delicious Vegan Gravy!
⭐️
Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Notes
- If you prefer a thicker gravy, make a cornstarch slurry by adding 2 teaspoons cornstarch and 2 tablespoons of water to a small bowl. Whisk then add to the gravy and stir together for a few minutes so it thickens. I personally prefer the gravy as is without it
Nutrition
Calories: 62kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 884mg | Potassium: 168mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2353IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.5mg