Easy Vegan Mushroom Gravy
A savory mushroom gravy. The secret ingredient, porcini mushroom powder, adds a unique umami flavor.
Servings
Ingredients
Gravy
- 2 tbsp olive oil
- 4 tbsp all purpose flour
- 1 tbsp dried porcini mushroom powder see notes
- 1 tbsp tamari
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups low-sodium vegetable stock
Instructions
- In a small pot on medium heat: add the olive oil, flour, porcini mushroom powder, garlic and onion powder. Stir well to combine, and cook for a couple of minutes.
- Slowly incorporate the vegetable stock, stirring vigorously to remove any clumps. Bring the mixture to a soft boil until the gravy thickens.
- Stir in the tamari. Remove from the heat and allow to cool down for 5 minutes before serving.
Notes
To make dry mushroom powder, add the dried mushrooms to a small blender and process until they reach a powder-like consistency.
Choose a low-sodium broth if mindful of your sodium consumption.
The gravy is best served immediately. To save time on the big day, I like to gather all the dry ingredients in a jar the day before. If you do have leftovers, reheat on the stove in a small pot over low heat. Add a splash of boiling water while stirring vigorously to restore it to a nice, pourable consistency. Do not reheat it in the microwave, I tried and it was very bad 😂
The gravy is best served immediately. To save time on the big day, I like to gather all the dry ingredients in a jar the day before. If you do have leftovers, reheat on the stove in a small pot over low heat. Add a splash of boiling water while stirring vigorously to restore it to a nice, pourable consistency. Do not reheat it in the microwave, I tried and it was very bad 😂
Nutritional Information - Per Serving
Calories 52kcal | Carbohydrates 4g | Protein 1g | Fat 3g | Sodium 159mg | Fiber 1g | Calcium 3mg