Quick & Easy Vegan Mushroom Gravy
This quick and easy vegan mushroom gravy recipe comes together in under 15 minutes. The perfect way to elevate your holiday mains or post-holiday sandwiches, this vegan mushroom gravy recipe will be the one you turn to year after year!
Ingredients
- 5 tbsp vegan butter
- 1 cup mushrooms (chopped into small pieces)
- 1 tbsp fresh rosemary (minced)
- 1/4 cup flour (can substitute corn starch)
- 1 1/2 to 2 cups non-dairy milk (preferably extra creamy oat milk or soy milk)
- 1 tsp sea salt
- 1 tsp black pepper
Instructions
- Add vegan butter to a deep skillet or cast iron pan over high heat. When the butter has completely melted, add chopped mushrooms and rosemary. Cook for about 4 to 5 minutes, until the mushrooms have significantly shrunk down and released their juices.
- Reduce heat to medium-low and add flour. Stir until the mushrooms are evenly coated. Cook for about 1 minute, until the flour begins to turn into a paste. Then, slowly pour in non-dairy milk, starting with only 1 1/2 cup, stirring constantly with a wooden spoon or a whisk to avoid too many lumps. Season with salt and pepper, to taste, and continue cooking for about 5 more minutes, until the liquid has reduced and the gravy is thickened to the right consistency. If you enjoy your gravy on the thinner side, continue adding a little more milk, 2 tablespoons at a time, until you reach your desired consistency.
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