Mushroom Gravy (Dairy-Free)

I learned to make traditional gravy from my grandmother when I was a little girl using sausage grease, milk, and flour.  After becoming plant-based, I wanted to try one of the mushroom gravy recipes I kept seeing.  I have tweaked this one to suit my tastes.  I do not include white wine or nutritional yeast, but that is always an option if you prefer.  This recipe makes 4+ cups, so make sure you have something to store your extra gravy in.

Ingredients:

1/2 cup all-purpose flour

4 cups vegetable broth

1 medium yellow onion (chopped)

4 cloves garlic (minced)

12-16 oz cremini mushrooms (finely chopped)

2 tsp dried sage

salt and pepper to taste

Directions:

1. In a medium bowl, stir flour into 2 cups of the veggie broth with a fork.  Once it's blended and

        smooth, stir in the remaining 2 cups of broth.  Put aside.

2.  In a large saucepan, sautee chopped onion in ~2 tablespoons of water (or oil if you cook with oil)

        for about 5 minutes over medium-high heat.

3.  Mix in the mushrooms, garlic, sage, salt, and pepper and sautee for another 5 minutes, stirring  

        continuously.  *If you think the mixture is beginning to burn, lower the heat just a bit and add

        another 2 tablespoons of water.

4. Slowly stir in the broth/flour mixture. Make sure it's stirred up before you mix it in.  Bring to a boil, then lower heat to medium and cook for 20 minutes, stirring frequently.  *With about 8-10 minutes left, it will begin to thicken up.  At this point, you want to begin stirring more frequently, and you may need to turn the heat down to medium-low if it begins to reduce too quickly and burn.

Pour over your favorite dish or mash and enjoy! :)

Chopped Mushrooms

Cooking the Gravy

Ingredients