Mushroom Gravy

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< 1 min read
Summary

Hold onto your seat, gravy lovers, this savory sauce is bursting with flavor, super nutritious and simple to make! Cauliflower makes this gravy creamy in texture, mushrooms make it rich in flavor, and all of the ingredients come together to make it uber delicious! Use this gravy on top of mashed potatoes, plant-based stuffing, or grilled cauliflower “steaks.”

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients

 ¾ cup onion (yellow or white, roughly chopped)
 2 large garlic cloves (roughly minced)
 1 cup cremini mushrooms (or button mushrooms, roughly chopped)
 1 cup cauliflower (chopped into small florets)
 1 tbsp organic tamari (reduced-sodium or coconut aminos)
 1 tsp fresh thyme (minced)
 ½ tsp fresh sage (minced)
 4 cups vegetable broth (unsalted, preferably homemade)
 1 tbsp arrowroot powder (or organic cornstarch)
 1 tbsp water
 ½ tsp salt (optional)
 ¼ tsp ground black pepper (optional)

Directions

1

Heat a large pot or wok on high.

2

Add the onions, turn the heat down to medium and continuously stir them until translucent, about 2–3 minutes.

3

Stir in the garlic, cooking for 30–60 seconds.

4

Add the mushrooms and cauliflower.

5

Stir in the tamari, thyme, and sage.

6

Add the vegetable broth. Bring to a boil then to a simmer on medium heat. Cook on medium heat for 15 minutes to reduce and concentrate the liquid.

7

In the meantime, mix the arrowroot or cornstarch with one tablespoon of water in a small bowl until it becomes a slurry.

8

Just before the broth is finished cooking (around the 14-minute mark) stir the slurry into the vegetable mixture and cook for 1–2 minutes until the gravy thickens. Add the salt and pepper, if using.

9

Transfer the mixture to a blender and blend until smooth. Taste and adjust based on seasoning preferences.

Chef's Notes

Substitutions
Substitute ⅓ teaspoon of dried thyme for 1 teaspoon of fresh.

Substitute ⅛–¼ teaspoon of dried sage for ½ teaspoon of fresh.

How to use the gravy
Top mashed potatoes or cauliflower with it.

Add it on top of a cauliflower “steak.”

Use it as a grain bowl sauce.

Use it as a “dip” for a sandwich.

Top it on grilled tofu or tempeh.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Ingredients

 ¾ cup onion (yellow or white, roughly chopped)
 2 large garlic cloves (roughly minced)
 1 cup cremini mushrooms (or button mushrooms, roughly chopped)
 1 cup cauliflower (chopped into small florets)
 1 tbsp organic tamari (reduced-sodium or coconut aminos)
 1 tsp fresh thyme (minced)
 ½ tsp fresh sage (minced)
 4 cups vegetable broth (unsalted, preferably homemade)
 1 tbsp arrowroot powder (or organic cornstarch)
 1 tbsp water
 ½ tsp salt (optional)
 ¼ tsp ground black pepper (optional)

Directions

1

Heat a large pot or wok on high.

2

Add the onions, turn the heat down to medium and continuously stir them until translucent, about 2–3 minutes.

3

Stir in the garlic, cooking for 30–60 seconds.

4

Add the mushrooms and cauliflower.

5

Stir in the tamari, thyme, and sage.

6

Add the vegetable broth. Bring to a boil then to a simmer on medium heat. Cook on medium heat for 15 minutes to reduce and concentrate the liquid.

7

In the meantime, mix the arrowroot or cornstarch with one tablespoon of water in a small bowl until it becomes a slurry.

8

Just before the broth is finished cooking (around the 14-minute mark) stir the slurry into the vegetable mixture and cook for 1–2 minutes until the gravy thickens. Add the salt and pepper, if using.

9

Transfer the mixture to a blender and blend until smooth. Taste and adjust based on seasoning preferences.

Mushroom Gravy