Vegan Mushroom Gravy

Ingredients and Weight:

• Cremini Mushrooms, 1 lb
• Unsalted Vegan Butter, 1/4 cup
• All-Purpose Flour, 1/4 cup
• Vegetable Broth, 4 cups
• Soy Sauce, 2 tbsp
• Dijon Mustard, 1 tbsp
• Fresh Thyme, 1 tbsp (chopped)
• Salt and Black Pepper, to taste

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Sauté Mushrooms: Finely chop the mushrooms. Heat the vegan butter in a medium saucepan over medium heat. Add the mushrooms and sauté until softened and browned, about 5 minutes.
2. Add Flour: Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly. This will help thicken the gravy.
3. Whisk in Broth: Gradually whisk in the vegetable broth until smooth. Bring to a simmer.
4. Add Seasonings: Stir in the soy sauce, Dijon mustard, chopped thyme, salt, and black pepper to taste.
5. Simmer: Reduce heat and simmer for 10 minutes, or until the gravy thickens to a desired consistency.

Nutritional Information:

• Calories: 110
• Fat: 5g
• Carbohydrates: 17g
• Protein: 3g

Dish Characteristics:

• Rich, creamy, and flavorful
• Umami-packed with mushrooms and soy sauce
• Subtle hint of Dijon mustard adds depth
• Perfect for topping vegetarian dishes, such as roasted vegetables or mashed potatoes

User Comments:

• "This gravy is so delicious and versatile! It's become a staple in my vegetarian cooking."
• "The combination of mushrooms and Dijon mustard gives it a unique and satisfying flavor."
• "It's incredibly easy to make and pairs well with any vegetable."
• "Even non-vegetarians love this gravy!"
• "I highly recommend trying it with roasted Brussels sprouts or creamy polenta."

Special Precautions and Tips:

• Use vegetable broth with low-sodium content to control the saltiness.
• If the gravy is too thick, add some more vegetable broth.
• If the gravy is too thin, simmer for an extended period or add a little cornstarch slurry (1 tbsp cornstarch dissolved in 2 tbsp water).
• Store the gravy in an airtight container in the refrigerator for up to 5 days. Reheat over low heat before serving.