The Best Vegan Mushroom Gravy
This Vegan mushroom Gravy has depth, flavors galore and no lumps! This one is perfect for Holidays and everyday dinners alike since it's easy to make and comes together quickly.
Ingredients
- 6 oz shiitake mushrooms stems removed, sliced thin
- 6 oz white button mushrooms sliced
- 1 garlic clove minced
- 1 tbsp extra virgin olive oil
- 1 tbsp dark soy sauce
- 1 cup beer
- 1 pack Mala Girl Mushroom Brainiac with hot water or 8 oz vegan beef broth of your choice
- 2 tbsp green onions chopped
- 1 black pepper to taste
- 1 tbsp Vegan Coconut bacon optional
- 1 tsp Tapioca Flour mixed with 1 tsp water to make a slurry. Make sure to mix well so there are no lumps.
Instructions
- Heat a small skillet over medium heat and add the oil. When hot add garlic and saute for 2-3 minutes until fragrant
- Add Mushrooms and cook for 5 minutes until browning stirring occasionally
- Add dark soy and cook for 2-3 minutes stirring often
- Add beer and cook for 3 minutes
- Add Mala Girl Broth and water combo, smoked paprika and black pepper and bring to a boil.
- Add the slurry and cook until thickened stirring constantly for 2-3 minutes
- Last add in the green onions and coconut bacon if using.
- Serve with mashed potatoes or vegan roasts.
Notes
You may sub your favorite bouillon for mine but I highly encourage the use of Mala Girl as it is delicious and superior to other commercial broths.
I used Pimp My Salad brand coconut bacon.
You may use cornstarch or arrowroot instead of tapioca flour.
Nutrition
Calories: 110kcalCarbohydrates: 11gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 313mgPotassium: 318mgFiber: 2gSugar: 3gVitamin A: 31IUVitamin C: 2mgCalcium: 10mgIron: 1mg
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