VEGAN MUSHROOM GRAVY

Vegan Mushroom Gravy image

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons vegan butter (I like Melt or Earth Balance)
1 medium shallot (peeled and diced (about 1/3 cup))
1/2 pound 8 ounces cremini mushrooms, sliced (about 2 cups)
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
2 tablespoons dry sherry
1/4 cup all-purpose flour
2 cups low-sodium vegetable broth
1 teaspoon fresh thyme leaves (lightly chopped)
2 teaspoons soy sauce or Tamari

Steps:

Set a 12-inch skillet over medium-low heat. Add olive oil and vegan butter. When the butter has melted, add the shallot, mushrooms, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Saute shallot and mushroom, stirring occasionally, until tender and the moisture has cooked off, 10-15 minutes.
Add sherry and cook, stirring, until the liquid has cooked off, about 1 minute.
Add flour. Cook, stirring frequently, for three minutes.
Slowly pour in the vegetable broth while stirring. Add the thyme and soy sauce or Tamari. Bring to a low boil and let cook until thickened, 3-4 minutes. The gravy might seem a little thin at first, but it will thicken up as it sits and cools. If your gravy seems too thick, you can stir in a bit of broth.
Taste and add more salt and pepper if you like.
Serve immediately or let cool and refrigerate or freeze until it's time to serve. Gravy can be warmed over low heat on the stovetop. You may wish to add a bit of broth when reheating to thin it out.

Nutrition Facts : ServingSize 8 g, Calories 90 kcal, Sugar 2 g, Sodium 178 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 9 g, Fiber 1 g, Protein 3 g