Description
This easy, one-pot vegan and gluten free mushroom gravy is a holiday staple, perfect for pairing with mashed potatoes, cauliflower steak and more.
Ingredients
Scale
- 2 tbsp olive oil
- 3/4 cup finely diced yellow onion
- 2 cups cremini mushrooms, finely diced
- 2 tbsp gluten free all purpose flour (or regular AP flour if not gluten free)
- 3 cups vegetable broth
- 2 tbsp dry red wine, like Cabernet Sauvignon, Merlot, Pinot Noir
- 1-2 tsp red wine vinegar
- 1 tbsp fresh minced thyme
- 3/4 tsp fine kosher salt
- 1/2 tsp ground black pepper
Instructions
- Heat a saucepan over medium heat. Add olive oil and onions and sauté for 8-10 minutes, until softened and translucent.
- Add mushrooms and cook until softened (a few minutes). Add flour and stir well to coat mushrooms and onions.
- Add broth, red wine, vinegar, thyme, salt and pepper and whisk well to remove any clumps of flour.
- Simmer over medium low heat for 30 minutes, stirring every few minutes, until thickened.
Notes
You can store the gravy in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Side
- Calories: 71
- Sugar: 2.3 g
- Sodium: 433.9 mg
- Fat: 4.7 g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 6.9 g
- Fiber: 0.8 g
- Protein: 1.2 g
- Cholesterol: 0 mg
