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