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–+ servings
Light Mushroom Gravy – vegetarian recipe
Stav Kogan

Light Mushroom Gravy

Say hello to the versatile, savory gravy you've been searching for! This Light Mushroom Gravy is the perfect finishing touch for your holiday feast, especially when drizzled over a Stuffed Winter Squash. It's also divine on potatoes and veggie burgers.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 cup
Calories: 32
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (15 mL / 0.5 fl oz) coconut or olive oil
  • 2 cups (500 mL) thinly sliced mushrooms
  • 1/2 cup (125 mL) finely diced onion
  • 2 cloves garlic, minced
  • 4 cups (960 ml) (1 L) cold vegetable stock or water
  • 1/2 cup (125 mL) unbleached all-purpose or whole-wheat flour
  • 2 tablespoons (30 mL / 1 fl oz) tamari or soy sauce (optional)
  • 1 tablespoon (15 mL / 0.5 fl oz) nutritional yeast
  • 1/4 teaspoon (1 mL / 0 fl oz) dried thyme
  • 1/4 teaspoon (1 mL / 0 fl oz) dried sage
  • Salt (optional)
  • Pinch of black pepper
  • 2 tablespoons (30 mL / 1 fl oz) chopped fresh parsley
  • The quality of your gravy depends on your stock! Experiment with different brands of vegetable stock cubes or powders to find a flavor you love.
  • Stocks vary in saltiness, so taste the gravy before adding any extra salt or tamari.
  • If your gravy is too thin, simply let it simmer uncovered for a few extra minutes to allow some moisture to evaporate and thicken it up.
  • If your gravy becomes too thick, whisk in a little more stock or water until it reaches your desired consistency.

Method
 

  1. Heat the oil in a saucepan over medium heat.
  2. Cook the mushrooms and onion for 5 minutes or until the moisture from the mushrooms has evaporated.
  3. Add the minced garlic and cook for another 1 to 2 minutes until fragrant.
  4. In a jar with a tight-fitting lid, combine 1 cup (250 mL) of the cold vegetable stock, flour, tamari (if using), nutritional yeast, thyme, and sage. Shake vigorously until the mixture is smooth and well blended.
  5. Pour the flour mixture into the saucepan along with the remaining 3 cups (720 ml) of stock.
  6. Stir everything together.
  7. Bring the gravy to a boil, then immediately reduce the heat to low.
  8. Cover and let it simmer for 15 to 20 minutes, stirring frequently to prevent sticking.
  9. Stir in the fresh parsley, season with salt and pepper to taste, and serve warm.

Nutrition

Calories: 32kcalCarbohydrates: 5gProtein: 1gFat: 1g

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