Ingredients
Method
- Melt vegan butter or olive oil in a large saute pan over medium-high heat.
- Add diced mushrooms and stir to coat. Saute for 4-5 minutes, stirring occasionally, until cooked and softened.
- Add finely chopped shallot and minced garlic. Cook for an additional 2-3 minutes, stirring occasionally, until softened.
- Sprinkle the mixture with flour and stir to combine. Cook for 1 minute.
- Stir in the vegetable stock until combined. Then add almond milk, rosemary, and salt, stirring until completely combined.
- 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.
- Taste and season with additional salt, pepper, or rosemary if needed.
- 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.
- 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.