Vegan Mushroom Gravy

Vegan Mushroom Gravy
Vicky Cohen and Ruth Fox

Ingredients

  • 8 Ounces  button mushrooms, sliced
  • 2 Tablespoons  non-hydrogenated vegetable shortening
  • 1/2 Teaspoon  lemon pepper
  • 1 Teaspoon  dried rosemary, chopped
  •   1-2 sage leaves, chopped
  • 1 Teaspoon  onion powder
  • 1 Teaspoon  smoked paprika
  • 1/8 Teaspoon  salt
  • 2 Cups  vegetable or mushroom broth
  • 1 Cup  water
  •   1 1/2-2 tablespoons cornstarch
  • 2 Tablespoons  cold water

This vegan gravy goes well with our Pretzel- and Cashew-Crusted Tofu, but feel free to experiment and try it on other protein mains as well, or maybe just serve it over pasta. Sautéed mushrooms give this gravy the meatiness it deserves.

Click here to see A Vegetarian Thanksgiving.

Directions

In a large saucepan, sauté the sliced mushrooms in the vegetable shortening over medium heat for about 5 minutes. Add the lemon pepper, dried rosemary, sage, onion powder, smoked paprika, and salt. Continue cooking for about 3 more minutes.

Add the broth and water. Bring to a boil, reduce the heat, and simmer, covered for 30 minutes. Strain the sauce using a small mesh colander (reserve the mushrooms) and return the strained sauce to the heat.

In a small bowl, dissolve the cornstarch (use 1 ½ tablespoons for thinner gravy and 2 tablespoons if you like it thicker) in the cold water. Pour into the sauce, stirring constantly. Bring to a quick boil, reduce the heat, and cook for 1-2 minutes until it thickens. Add the mushrooms back into the gravy.

Nutrition

Calories per serving:

90 calories

Dietary restrictions:

Low Sodium Sugar Conscious, Kidney Friendly, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

4%

Servings:

4
  • Fat 27g 42%
  • Carbs 26g 9%
  • Saturated 7g 34%
  • Fiber 5g 19%
  • Trans 3g
  • Sugars 5g
  • Monounsaturated 11g
  • Polyunsaturated 8g
  • Protein 8g 16%
  • Sodium 391mg 16%
  • Calcium 81mg 8%
  • Magnesium 44mg 11%
  • Potassium 855mg 24%
  • Iron 3mg 14%
  • Zinc 2mg 10%
  • Phosphorus 219mg 31%
  • Vitamin A 77µg 9%
  • Vitamin C 8mg 13%
  • Thiamin (B1) 0mg 15%
  • Riboflavin (B2) 1mg 56%
  • Niacin (B3) 9mg 43%
  • Vitamin B6 0mg 18%
  • Folic Acid (B9) 47µg 12%
  • Vitamin B12 0µg 2%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 12%
  • Vitamin K 37µg 47%
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