Vegan Mushroom Gravy with Nutritional Yeast
This vegan mushroom gravy is THE essential dish for your holiday table! Great on roasted potatoes, tofu/tempeh roast, or vegan poutine!
Ingredients
- 2 tablespoons olive oil
- 3 sweet onion sliced
- 6 cloves garlic
- 16 ounces mushrooms chopped
- Pinch Sea Salt
- 1/3 cup nutritional yeast
- 2 tablespoons Dijon mustard
- 1 tablespoon Herbes de Provence or thyme or rosemary
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried sage
- 3 cups Vegetable Stock
- 2 tablespoons corn starch
- Sea Salt and Black Pepper
Instructions
- In a Dutch oven, or other heavy liddes pot, heat the olive oil over low heat. Add the onions and garlic and saute for 5 minutes until the veggies soften. Add the mushrooms and a pinch of salt and saute for 10 minutes on low heat, stirring frequently.
- Stir in the nutritional yeast, Dijon mustard, Herbes de Provance, garlic powder, onion powder, dried sage, and vegetable stock. Cover and simmer for about 20 minutes.
- Whisk in the corn starch to the gravy, and stir for a few minutes until the gravy is thick. Taste and adjust seasoning.
- Blend of desired for a smooth gravy.
Notes
*Note, feel free to adjust the salt to your preference. We tend to eat very low sodium, so this gravy is made with much less salt than normal. If you feel some is missing, add it in!
Nutrition
Calories: 92kcalCarbohydrates: 12gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 402mgPotassium: 316mgFiber: 2gSugar: 4gVitamin A: 211IUVitamin C: 5mgCalcium: 31mgIron: 1mg
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