Umami Mushroom Gravy
Indulge in the rich and savory flavors of this vegan maitake mushroom gravy. This umami-packed sauce is perfect for drizzling over mashed potatoes, roasted vegetables, or your favorite plant-based protein. It's a wholesome and satisfying addition to any meal.
ingredients
- 1 cup maitake mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons liquid aminos
- 1 tablespoon nutritional yeast
- 1 tablespoon tomato paste
- 1 ½ cups vegetable broth
- 2 tablespoons spelt flour
- 1 teaspoon thyme leaves
- ½ teaspoon black pepper
- Salt to taste
steps
- 1.
In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until softened and translucent.
- 2.
Add the minced garlic and sliced maitake mushrooms to the skillet. Cook for about 5 minutes or until the mushrooms are tender and slightly browned.
- 3.
In a small bowl, whisk together the vegetable broth, tamari or soy sauce, nutritional yeast, and tomato paste until well combined.
- 4.
Push the mushrooms and onions to one side of the skillet and add the all-purpose flour to the other side. Cook for about a minute, stirring constantly, until the flour is lightly toasted.
- 5.
Gradually pour the vegetable broth mixture into the skillet, stirring constantly to prevent any lumps from forming. Continue to cook and stir until the gravy thickens.
- 6.
Add thyme leaves, black pepper, and salt to taste. Stir to combine and let it simmer for another 2-3 minutes.
- 7.
Remove from heat and let the gravy cool for a few minutes before serving.
