Vegan Mushroom Gravy (No Oil - Gluten Free)
Equipment
- skillet
Ingredients
- 1 1/2 cups onion, finely diced
- 12 ounces mushrooms, diced use a combination of different mushrooms or all one kind button, cremini, portobello,shiitake
- 6 cloves fresh garlic, finely minced
- 3 3/4 cups vegetable broth, low sodium or sodium free
- 3 Tablespoons fresh thyme, finely chopped or 1 Tablespoon dried
- 1 1/2 Tablespoons fresh marjoram or rosemary, finely chopped or 1 tsp dried
- 3 Tablespoons Coconut Aminos
- 3 Tablespoons Nutritional Yeast
- 3 Tablespoons Cornstarch, organic non GMO
- 1 Tablespoon Depth Mushroom Umami powder - optional
- 1 Tablespoon Balsamic Vinegar
- freshly ground black pepper to taste
Instructions
- Preheat a large skillet over medium high heat, add onions and mushrooms. Use a little water if needed to prevent sticking. Stir frequently adding more water as needed, cook for 10-15 minutes until they have become soft and cooked all the way through.
- Stir in garlic, thyme and rosemary or marjoram, stir and cook for another 1-2 minutes to release the natural oils in the spices.
- Stir in the vegetable broth and bring it to a boil.
- Meanwhile in a small dish mix together the Coconut Aminos, 3 T nutritional yeast, and cornstarch until a thick paste forms.
- Add the paste to the skillet, using a whisk to blend it in, boil for about 1 minute, turn heat down to a simmer, stir constantly.
- Add the balsamic vinegar and freshly ground black pepper, stir well.
- Serve hot over mashed potatoes, rice or millet, green beans and lentil loaf.
Notes
Can be made a few days ahead and kept in the refrigerator.
Use any variety of mushrooms you prefer or a combination of mushrooms.
Use low sodium or no sodium added broth.
Low sodium tamari may be substituted for the Coconut Aminos.
If you have a corn allergy you can substitute tapioca starch for cornstarch.
Tried this recipe?Let us know how it was!