This Easy Mushroom Gravy comes together in about ten minutes and pairs perfectly with my Cauliflower Mashed Potatoes recipe that I posted yesterday.
Most gravy is made with broth from chicken, turkey, or beef and is not vegetarian-friendly. This can be a problem during holiday get-togethers because no one likes dry potatoes! This gravy is made with a few, simple vegan and gluten free ingredients so that anyone can enjoy it. Tamari is added to the vegetable broth base to enhance depth of flavor. Big pieces of mushrooms add lots of texture and taste. Put this mushroom gravy to your Thanksgiving menu- it’s sure to be a crowd pleaser!
NOTE: If the gravy looks a little thin, keep cooking it down- it WILL thicken up nicely. DO NOT add additional arrowroot powder or cornstarch after you pour in the broth- this will create lumps in your gravy and no one wants that!
Active Time: 15 minutes Total Time: 15 minutes
1 teaspoon grapeseed oil (or EVOO)
8 ounces button mushrooms, diced
¼ cup white onion, diced
2 tablespoons arrowroot powder (or cornstarch)
1 cup vegetable broth
1 teaspoon tamari
¼ teaspoon salt
1/8 teaspoon black pepper
Heat the oil in a medium-sized sauce pan over medium heat. Add the diced mushrooms and onions and cook until both are softened, about five minutes.
Sprinkle on the arrowroot powder and stir until it coats all of the vegetables. Slowly pour in the vegetable broth, wisking constantly.
Add the tamari, salt and pepper and cook until the gravy is thickened, about five more minutes. Serve immediately. Gravy will continue to thicken as it stands.
Nutrition Information per serving:
Calories: 56 Fat: 1g Carbs: 7g Protein: 5g Sodium: 256mg Sugar: 1g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.