Vegan Mushroom Gravy
This Vegan Mushroom Gravy is simple to make from scratch and so full of flavor! Not only is this creamy, rich, and salty gravy vegan, it is also gluten free!
Ingredients
- 3 Cups Potato Water
- 3/4 Cup Vegetable Broth
- 2 Tbsp Cornstarch
- 2 Tbsp Gluten Free Flour
- 2 tsp Liquid Amino
- 1 small Onion Or 1 tsp Onion Powder
- 1 tsp Minced Garlic
- Salt and Pepper to taste
- 1 8 to 10 oz. container Fresh Mushrooms of your choice. I like to use a portobello or a white button mushroom for my gravy. I also like to add a lot of mushrooms, add as much or as little mushrooms as you prefer.
Instructions
- Clean, dice, and boil the potatoes.
- Once the potatoes are done, place a strainer over a glass bowl and drain the potatoes, keep the potato water.
- Prepare a large fry pan with oil.
- Clean and slice the fresh mushrooms, add the mushrooms to the fry pan.
- Peal and dice the onion and add to the fry pan with the mushrooms.
- Saute the mushrooms and onions until slightly browned and caramelized.
- Once the mushrooms and onions are done, add the potato water.
- In a large measuring cup, blend the vegetable broth, salt, pepper, minced garlic, liquid amino, cornstarch, and the gluten free flour.
- Slowly pour the mixture over the mushrooms and onions.
- Stir as you bring everything to a boil, then turn down to a medium heat.
- Keep stirring while the gravy thickens.
- Once the gravy has thickened, turn off the heat, let the gravy set while preparing to serve. The gravy will continue to thicken as it cools.
Notes
For this gravy, you do need to use potato water, so make sure to always save that water from the boiled potatoes, so that you can make a thick gravy.