Vegan Mushroom Gravy Recipe (Gluten-Free)
This easy vegan mushroom gravy recipe uses the plant power of protein-rich white beans for creamy, flour-free, gluten-free gravy in 30 minutes.
Servings: 8
Calories: 59kcal
Ingredients
- 1 small yellow onion diced
- 10 ounces mushrooms chopped
- 3 cloves garlic minced
- 1 teaspoon miso paste
- 2 teaspoons dried thyme
- ½ teaspoon ground black pepper
- 1 tablespoon Tamari or soy sauce
- 1 ½ cups cannellini beans or other white beans, rinsed and drained
- 1 ½ cups vegan mushroom broth or vegetable broth
Instructions
- Heat a large saucepan to medium heat. Once it's hot, add the onions and mushrooms. Stir and cook until the onions become translucent to golden brown and the mushrooms are soft. About 5 minutes.
- Lower the heat a bit, then mix in the garlic, thyme, black pepper, miso paste, and Tamari. Stir everything so that the mushrooms and onions are coated. About 30 seconds.
- Mix in the beans and add the broth. Stir the bottom of the pan to ensure that the ingredients are kept from sticking. Simmer the gravy for 2-3 minutes to combine all the ingredients and warm up the beans.
- Turn off the heat and use an immersion (stick) blender to puree the gravy ingredients. Or transfer the gravy to a blender or food processor. Blend until you have a texture you like.
- Place the pan back on the stove and heat the gravy until it bubbles. Taste and add salt or more pepper to taste.
Video
Notes
- This recipe yields 3 ½ - 4 cups. Nutritional information is calculated with a serving as ½ of a cup.
- I used chestnut mushrooms; however, you can use a variety of fresh mushrooms. Consider baby Bellas, white button mushrooms, or a mix using portobello mushrooms or cremini mushrooms.
- Add more broth if the gravy is too thick or if you reheat it. Simmer it on low heat for a few extra minutes if it is too thin.
- Store leftover gravy in an airtight container in the refrigerator for up to 4 days. Or freeze it for 3 months. You may need to add a bit of broth or water when you reheat it.
Nutrition
Calories: 59kcal | Carbohydrates: 12g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 450mg | Potassium: 140mg | Fiber: 3g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg