The best thing about gravy, besides smothering it all over your plate, is how easy it is to make. Traditionally, thanksgiving gravy is made from the drippings of the turkey, but that’s not the tradition we’re continuing here. The recipe is literally just 6 ingredients, and made within 15 minutes!
Savory Mushroom Thyme Gravy
You will love how easy, quick, and healthy this savory thyme mushroom gravy is. This recipe pairs perfectly with our Rosemary Infused Mashed potatoes and No Meat Vegan Meatloaf.
Searing the Mushrooms
Let’s talk shrooms! For this recipe, you are going to want to slice the mushrooms thin. The thinner sliced the more quickly they will be able to caramelize. There’s two main ways to do so. Either slice the mushrooms using a sharp knife, or a use a mandolin.
After the mushrooms are sliced, you will want to preheat a pan with a bit of oil to high heat.
If you tried one of our recipes or found our articles helpful, let us know in the comments below how it turned out!
Follow us on Pinterest, Instagram, and Facebook. Take a picture of your creations and tag us using #cookingupvegan.
Peace,
Luna & Nate
Vegan Mushroom Gravy
Course: SidesCuisine: AmericanDifficulty: Easy12
servings5
minutes15
minutes20
minutesSavory vegan mushroom gravy loaded with seared mushrooms.
Ingredients
2 Cups 2 Baby Bella Mushrooms, Thinly sliced
2 Cups 2 Roasted Garlic Broth (Better than Bouillon Paste)
1 tsp 1 Black Pepper
2 Tbsp 2 Cornstarch
1 tsp 1 Olive oil (For searing mushrooms)
4 sprigs 4 Fresh Thyme
2 cups 2 Water
Directions
- Preheat a large pan to med/high heat. Once hot add a touch of olive oil to the pan, and the thinly sliced mushrooms. Add the thyme sprigs as well.
- While the mushrooms are searing, mix 1 Tbsp of better than bouillon roasted garlic broth with 2 cups of warm water.
- After the mushrooms are golden brown, add the roasted garlic broth to the pan and bring the gravy to a simmer.
- In a small bowl make a slurry. Mix 2 Tbsp of cornstarch with 2 Tbsp of water.
- As the gravy simmers mix in the slurry. Continue to simmer until the gravy thickens. Remove thyme stems carefully. Add cracked black pepper.
- Serve immediately. Garnish with fresh Thyme.
- This goes excellent with our rosemary infused mashed potatoes!
Have you tried this vegan recipe?
Tag @cookingupveganblog on Instagram and hashtag it
You will like this vegan recipe!
Follow us @cookingupvegan on Pinterest
Try this vegan recipe!
Follow us on Facebook
Nutrition Facts
12 servings per container
- Amount Per ServingCalories14
- % Daily Value *
- Total Fat 0.4g 0%
- Saturated Fat 0.1g 0%
- Trans Fat 0g
- Cholesterol 0mg 0%
- Sodium 93mg 4%
- Total Carbohydrate 2g 1%
- Dietary Fiber 0g 0%
- Sugars 1g
- Protein 0g 0%
- Vitamin A 2%
- Vitamin C 1%
- Calcium 1%
- Iron 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I made this mushroom gravy to go with the rosemary potatoes for Thanksgiving, it was awesome! I didn’t have the garlic bullion, so I use the Better Than Bouillon mushroom base. It was smooth and had a great flavor!