Ingredients

The following ingredients have 6 Servings
  • 1/4 cup vegan butter
  • 1 yellow onion (finely chopped)
  • 2 cloves garlic (minced)
  • 16 ounces mushrooms (sliced (I used cremini but you can use any kind you like!))
  • 5 - 6 tablespoons all-purpose flour ((gluten-free if preferred))
  • 1 liter (4 cups) vegetable broth
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon ground black pepper
  • salt to taste

Instruction

  • In a medium pot or high sided skillet, melt the vegan butter over medium heat. Add the onions and garlic and slowly sauté until the onions turn translucent and begin to brown, 5 – 10 minutes. I like to slowly sauté them in this recipe as it allows the onions to caramelize for a rich flavour, but if you’re in a rush, a quick sauté will suffice.
  • Add the mushrooms and continue to cook until the mushrooms have darkened and released their juices, 5 – 10 minutes. Sprinkle the flour over the mushrooms, using 5 tablespoons for a thinner gravy, and 6 tablespoons for a thicker gravy. Stir the flour in and cook for 1 minute to heat, then stir in the vegetable broth, thyme, and black pepper.
  • Bring to a simmer and cook for 5 – 10 minutes until the gravy thickens as desired. It will be a bit thicker as it cools. Different vegetable broths may have more or less salt, so you can add salt to taste if needed. Remove from heat and serve.