The holidays are a time for friends, family, and feasting. What better way to celebrate this season with loved ones than by serving them delicious vegan mushroom gravy?
Rehydrate dried mushrooms in vegetable broth in a large saucepan. Bring to a simmer over medium heat. Turn off heat, cover, and let rest.
Sauté. In the meantime, heat a large skillet over medium heat. Once hot, add oil (or water) and chopped onion and sauté for 5 minutes. Then add the minced garlic and sauté 2 minutes, don’t forget to stir frequently, so the garlic doesn’t burn.
Add cornstarch (or flour) and stir, cook for 1-2 minutes, and add the chopped sage and rosemary. Next, add the mushrooms with their broth (it is always good to reserve some broth to play with the thickness), stir, and cook for 3 minutes.
Transfer the gravy to an immersion blender (or blender) and blend until the mushroom gravy looks smooth.
To serve transfer back to your pan and warm over low heat for 2-3 minutes more.
Taste and adjust seasonings as needed.
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Notes
Serve with mashed potatoes, glazed maple carrots, vegan roast, steamed Jasmin rice, and more.Store completely cooled leftovers covered in the refrigerator for up to 5 days or in the freezer for up to 1 month. Reheat in a saucepan until it simmers, adding more veggie broth to thin as needed.