If you’re looking for a vegan mushroom gravy that is rich, creamy, and ultimately delicious, this is it. It is the perfect side to your Thanksgiving dinner or weekend roast yet easy enough to make on a busy weeknight evening. This gravy is so good that it will be loved by meat-eaters and veggies alike.
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- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cups chopped brown mushrooms
- 4 garlic cloves, smashed
- 4 tablespoons tomato paste
- 2 cups vegetable stock (more, if you’d like the gravy thinner)
- ¼ cup red wine (or stock)
- 2 tablespoons chopped fresh sage
- 1 tablespoon EACH: fresh thyme leaves and rosemary
- Salt and pepper, to taste
- Heat the oil in a large frying pan over medium-high heat. Add the onion and cook for 3-4 minutes, or until it is translucent. Add the mushrooms and cook, stirring occasionally, until they have softened and are starting to brown, about 8 minutes. Add the garlic and tomato paste and let the tomato paste caramelize for a minute, stirring constantly. Add all remaining ingredients and scrape the bottom of the pan to remove any bits that are stuck to the bottom.
- Carefully pour the gravy into your blender and blend on high until smooth. Season to taste with salt and pepper.
If the gravy is too thick, add a little extra vegetable stock to thin it.
Leftover gravy can be stored up to 5 days in your fridge.