Vegan Mushroom Gravy

Staff Writer
Vegan Mushroom Gravy
Vegan Mushroom Gravy
Vicky Cohen and Ruth Fox

Vegan Mushroom Gravy

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.

Ready in
45 m
4
Servings
90
Calories Per Serving
Deliver Ingredients

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

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.

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

Nutritional Facts

Total Fat
7g
10%
Sugar
1g
N/A
Saturated Fat
2g
9%
Protein
2g
4%
Carbs
7g
2%
Vitamin A
20µg
2%
Vitamin C
2mg
3%
Vitamin D
0.1µg
N/A
Vitamin E
0.6mg
3.1%
Vitamin K
13µg
16%
Calcium
24mg
2%
Fiber
1g
5%
Folate (food)
13µg
N/A
Folate equivalent (total)
13µg
3%
Iron
0.7mg
3.9%
Magnesium
12mg
3%
Monounsaturated
3g
N/A
Niacin (B3)
2mg
11%
Phosphorus
55mg
8%
Polyunsaturated
2g
N/A
Potassium
217mg
6%
Riboflavin (B2)
0.2mg
14.2%
Sodium
98mg
4%
Trans
0.8g
N/A
Zinc
0.4mg
2.7%