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.
3cupschopped brown mushrooms
2cupsvegetable stock, more, if you'd like the gravy thinner
¼cupred wine or stock
2tablespoonschopped fresh sage
1tablespoonEACH: 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.
1 tablespoon olive oil, 1 medium onion, 3 cups chopped brown mushrooms, 4 cloves garlic, 4 tablespoons tomato paste, 2 cups vegetable stock, ¼ cup red wine or stock, 2 tablespoons chopped fresh sage, 1 tablespoon EACH: fresh thyme leaves and rosemary
Carefully pour the gravy into your blender and blend on high until smooth. Season to taste with salt and pepper.
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.