Best 4 Vegan Mushroom Make Ahead Gravy Recipes
Indulge in a delectable culinary experience with our collection of vegan mushroom make-ahead gravy recipes, catering to diverse dietary preferences and culinary skills. Whether you're a seasoned vegan chef or embarking on a plant-based journey, these recipes offer a symphony of flavors that will tantalize your taste buds. From creamy and rich to light and savory, our gravy recipes are packed with umami-rich mushrooms, aromatic herbs, and a blend of spices that create a versatile sauce perfect for various dishes. Prepare a hearty and comforting meal with our classic vegan mushroom gravy, featuring sautéed mushrooms simmered in a luscious broth of plant-based milk, vegetable broth, and a hint of white wine. For a gluten-free option, try our almond flour mushroom gravy, where creamy almond flour lends a velvety texture to the rich mushroom broth. Experience a burst of freshness with our vibrant green pea and mushroom gravy, where tender green peas add a vibrant color and a touch of sweetness to the savory gravy. And for those who love a kick, our spicy chipotle mushroom gravy infuses a smoky, slightly spicy heat that will leave your palate craving more. Each recipe provides step-by-step instructions, making them accessible to home cooks of all levels. Discover the versatility of our vegan mushroom make-ahead gravy recipes, perfect for smothering roasted vegetables, grilled tofu, or mashed potatoes. Elevate your culinary repertoire with these flavorful and satisfying plant-based sauces that will transform your meals into unforgettable dining experiences.
Here are our top 4 tried and tested recipes!
VEGAN MUSHROOM GRAVY
Creamy and rich in flavor, this easy vegan mushroom gravy is made with minimal ingredients and pairs perfectly with mashed potatoes, biscuits and lentil loaves. Recipe adapted from Chef John's.
Provided by Julie | The Simple Veganista
Categories Side
Time 50m
Number Of Ingredients 6
Steps:
- Heat oil over medium heat, add mushrooms and season with a pinch of salt. Simmer mushrooms, stirring occasionally, until liquid is almost evaporated, about 15 minutes.
- Add flour, continue cooking and stirring for about 3 - 5 minutes, at least until the flour has been absorbed and not white anymore. Add 1 cup of broth, stirring/whisking briskly until incorporated and liquid has thickened, there should be no flour lumps, about 5 minutes.
- Slowly pour in the remaining broth and mix thoroughly. Season with black pepper and thyme. Simmer at a gentle boil over medium-low until thickened, about 20 minutes, stirring often. Gravy will thicken upon standing. Taste for flavor, adding more salt and pepper as needed.
- Makes about 4 cups.
- Store leftovers in the refrigerator for up to 5 - 6 days. To freeze, let the gravy cool and store in an airtight container in the freezer for up to 2 months. Let thaw in the refrigerator and reheat in a saucepan, whisking to recombine.
Nutrition Facts : Calories 55 calories, Sugar 0.8 g, Sodium 183.6 mg, Fat 4.7 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 3.2 g, Fiber 0.1 g, Protein 0.4 g, Cholesterol 0 mg
VEGAN MUSHROOM GRAVY
This vegan and vegetarian mushroom gravy is rich, thick, and creamy, but without using any dairy! It is also quick and easy to make. Serve with mashed potatoes or pork chops (if you're not vegetarian).
Provided by fabeveryday
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium-high heat. Add mushrooms and saute until soft, about 8 minutes. Add flour and stir until mushrooms are evenly coated. Slowly pour in vegetable broth, stirring continuously, until flour has completely dissolved and is mixed into the broth. Add salt, pepper, garlic powder, and thyme; stir to combine.
- Bring gravy to a boil. Reduce heat to low, stir occasionally, and simmer until thickened, about 5 minutes.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 10.6 g, Fat 14.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 378.5 mg, Sugar 2.5 g
VEGAN MUSHROOM MAKE-AHEAD GRAVY
This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too. Just be sure to use a good-quality vegetable stock, preferably one you've made yourself. You can simmer the gravy up to five days ahead and store it in the fridge. Reheat just before serving.
Provided by Melissa Clark
Categories sauces and gravies
Time 30m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
- Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 234 milligrams, Sugar 1 gram, TransFat 0 grams
VEGETARIAN MUSHROOM GRAVY
This rich vegetarian gravy is flavored with portobello, shiitake, and cremini mushrooms. We used a combination of mushrooms for a full flavor, but you can substitute one pound of any variety you like.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 3 1/2 cups
Number Of Ingredients 9
Steps:
- Remove stems from portobello, shiitake, and cremini mushrooms. Place stems and mushroom stock in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 30 minutes. Strain; set aside.
- Finely chop portobello cap, and set aside. Thinly slice shiitake and cremini. Place 3 tablespoons butter in a large saute pan over medium heat; add shallots, and cook until translucent, 3 to 5 minutes. Add chopped and sliced mushrooms, and cook until mushrooms are soft and browned, and all liquid has evaporated. Add Marsala, if using, and cook, stirring to loosen any browned bits on the bottom of the pan. Remove from heat, and set aside.
- Place the remaining tablespoon butter and flour in a medium saucepan over medium heat; cook until browned and fully combined, 2 to 3 minutes. Slowly whisk in the enriched stock; bring to a boil, whisking until thickened. Add the reserved mushroom mixture and thyme, and stir to combine. Serve hot.
Tips:
- To save time, use a food processor to chop the mushrooms and onions.
- If you don't have a food processor, chop the mushrooms and onions very finely by hand.
- Use a large skillet or Dutch oven to cook the gravy. This will give the mushrooms plenty of room to brown.
- Cook the mushrooms over medium-high heat until they are browned and slightly crispy. This will give the gravy a rich flavor.
- Add the flour to the skillet and cook for 1-2 minutes, or until it is golden brown. This will help to thicken the gravy.
- Gradually whisk in the vegetable broth until the gravy reaches the desired consistency. You may need to add more or less broth depending on how thick you like your gravy.
- Season the gravy with salt, pepper, and thyme to taste.
- Cover the gravy and refrigerate for up to 3 days. When you're ready to serve, reheat the gravy over low heat until warmed through.
Conclusion:
This vegan mushroom make-ahead gravy is a delicious and versatile dish that can be used in a variety of ways. It's perfect for topping mashed potatoes, roasted vegetables, or grilled tofu. It can also be used as a dipping sauce for appetizers or as a filling for sandwiches and wraps. This gravy is also a great way to use up leftover mushrooms. It's easy to make and can be stored in the refrigerator for up to 3 days, making it a great option for busy weeknights.
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