Vegan Mushroom Gravy
This vegan mushroom gravy is rich and flavorful thanks to earthy Porcini mushrooms and plenty of fresh herbs. It's perfect for serving over mashed potatoes, biscuits, or accompanying your holiday dinner!
Gluten Free, Vegan, Vegetarian
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Oh My Veggies
Blender or food processor
dried porcini mushrooms
fresh rosemary leaves
plant based milk
ensure vegan and gluten-free
Rehydrate the mushrooms. Cover the mushrooms in the vegetable broth in a saucepan. Bring to a boil, cover, take off the heat and leave to stand aside while you prepare the other ingredients.
Add the onion to a non-stick frying pan or saucepan. Sauté for around 3 minutes, then add the onion granules and fresh rosemary, and sauté for 2 minutes more.
Add the flour together with the plant based milk. Sauté for around 2-3 minutes, working continuously to ensure that the flour doesn't begin to stick.
Pour in the mushroom-vegetable broth mixture, and add the mustard and the nutritional yeast. Bring to a simmer and stir over a medium heat for around 2 minutes.
Transfer to a blender or food processor and blend until your desired consistency is reached. You can keep it as chunky or as smooth as you like.
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