Vegan Mushroom Gravy
This simple gravy comes together in minutes with minimal ingredients. It's delicious with mashed potatoes. Mine came out a little lighter than the picture, but it went well over mashed accompanied by sides of roasted brussel sprouts, mushrooms, and peppers. This recipe will spice up or put the "comfort" in any comfort food dish that calls for gravy.
Ingredients
- 8 ounces cremini mushrooms sliced or white button mushrooms
- 2 cloves garlic minced
- 1 small onion sliced thin sliced
- 1 bell pepper finely chopped
- 1 teaspoon dried thyme
- salt to taste
- pepper to taste
- 2 tablespoons tapioca flour or 1 Tablespoon cornstarch or wheat powder
- 1 cup water
- 1 cup vegetable broth
- 1 tablespoon worcestershire sauce store brought type may have anchovies
- 2 tablespoons steak sauce
- 1 teaspoon garlic and onion powder optional
Instructions
- In a small pan, saute onions, peppers, and mushrooms for several minutes, stirring frequently, until they are reduced in volume and all the excess water is evaporated. If your mushrooms stick, add a splash of water to the pan.
- Meanwhile, add the flour to the cup of water, broth, steak sauce and worcestershire sauce and stir well (I blended). Set aside.
- Add the garlic to the sauteed vegetables and cook for 30 seconds.
- Add the thyme, salt, and pepper (and other spices) to taste.
- Give the flour/broth mixture a stir and slowly add it to the mushrooms. Stir until the gravy has thickened. If you prefer a thinner gravy, add a little more water and stir.
Notes
Prep your potatoes, sides and or other dish, so they are ready when the gravy is done (quick cook time)...
