Creamy Vegan Mushroom Gravy

Creamy Vegan Mushroom Gravy

Vegan mushroom gravy: craft this savory, umami-rich gravy in under 20 minutes. Perfect over warm biscuits, a comforting plant-based meal.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

• 1/4 cup vegan butter or olive oil
• 8 ounces baby bella mushrooms (diced into 1/4-inch cubes)
• 1 small shallot (peeled and finely chopped)
• 1 clove garlic (minced)
• 1/4 cup white whole wheat (or all-purpose) flour
• 1/2 cup vegetable stock
• 1 1/3 cup Blue Diamond Almond Breeze Almondmilk Original
• 1 teaspoon finely-minced fresh rosemary
• 1/2 teaspoon salt

Method

 

1. Melt vegan butter or olive oil in a large saute pan over medium-high heat.
2. Add diced mushrooms and stir to coat. Saute for 4-5 minutes, stirring occasionally, until cooked and softened.
3. Add finely chopped shallot and minced garlic. Cook for an additional 2-3 minutes, stirring occasionally, until softened.
4. Sprinkle the mixture with flour and stir to combine. Cook for 1 minute.
5. Stir in the vegetable stock until combined. Then add almond milk, rosemary, and salt, stirring until completely combined.
6. Bring the sauce to a simmer. Reduce heat to medium-low and continue simmering for 1-5 minutes, stirring occasionally, until the gravy reaches your desired thickness.
7. Taste and season with additional salt, pepper, or rosemary if needed.
8. Remove from heat and serve the gravy, topped with an additional sprinkle of black pepper if desired.

Notes

– For extra flavor, allow the mushrooms to brown deeply before adding the shallots. This builds a foundational umami that improves the entire gravy.
– If your gravy becomes too thick, simply whisk in a splash more vegetable stock or almond milk until it reaches your desired consistency.
– Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently, adding a touch of liquid if needed.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to achieving a rich and creamy vegan mushroom gravy lies in the proper sautéing technique and the creation of a roux. Start by heating vegan butter or olive oil in a pan over medium heat. This allows the baby bella mushrooms to release their moisture, enhancing their flavor through the Maillard reaction, which occurs when the mushrooms begin to brown. The finely chopped shallot and minced garlic should be added to the pan once the mushrooms have softened, allowing them to cook until fragrant. Incorporating flour at this stage forms a roux, which thickens the gravy. Gradually whisk in vegetable stock and almond milk to create a smooth emulsion, ensuring there are no lumps. The key is to maintain a consistent temperature; too high can burn the roux, while too low can prevent it from thickening properly.

Troubleshooting

• Gravy is too thin: If your gravy is not thickening, ensure you have cooked the flour long enough to remove its raw taste. You can also add a slurry of cornstarch mixed with water to thicken it further.
• Gravy is too salty: If the gravy ends up too salty, balance it by adding a splash more almond milk or a bit of unsweetened apple sauce to dilute the saltiness.
• Gravy has lumps: If lumps form, use an immersion blender to puree the gravy until smooth. Alternatively, whisk vigorously while adding the liquid slowly to prevent lumps from forming.
• Flavor is bland: Enhance the flavor by adding more herbs, such as thyme or sage, or a splash of soy sauce or nutritional yeast for umami depth.

Substitutions

• Vegan butter: Substitute with coconut oil for a slightly sweeter flavor and a different fat profile. The texture will remain creamy.
• Baby bella mushrooms: Use cremini or portobello mushrooms for a more intense flavor, though the texture may vary slightly.
• White whole wheat flour: All-purpose flour can be used as a direct substitute, resulting in a similar texture and flavor.
• Almond milk: Any plant-based milk, such as soy or oat milk, can replace almond milk, but ensure it is unsweetened to maintain the gravy’s savory profile.

Pro tips

• For extra flavor, allow the mushrooms to brown deeply before adding the shallots. This builds a foundational umami that improves the entire gravy.
• If your gravy becomes too thick, simply whisk in a splash more vegetable stock or almond milk until it reaches your desired consistency.
• Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently, adding a touch of liquid if needed.

This easy vegan mushroom gravy is a testament to how satisfying plant-based cooking can be. Serve it over freshly baked biscuits for a truly heartwarming meal that will impress everyone.

Frequently asked questions