Dieser Beitrag ist auch verfügbar auf: Deutsch
Spicy, aromatic and incredibly delicious is this vegan gravy. You can quickly make it yourself with just a few ingredients using this easy recipe. The vegetarian gravy is ideal both for a feast and for an ordinary lunch, for example, with mashed potatoes or vegan roast.
Mushroom pieces and vegetables make up this vegan gravy. Various spices and garlic make it really hearty. The gravy is not only delicious, but also vegan and healthy. The other advantage of this brown gravy is that you don’t need any fancy ingredients for the recipe. It is very easy and quick to make. Served with a delicious main dish, this vegan mushroom sauce is guaranteed to convince not only vegans. You can find a detailed recipe with exact quantities for the vegan gravy at the very bottom of this post.
Vegan gravy for feasts
You want to make a vegan roast for Christmas, for example bean roast, and are looking for a suitable sauce to go with it? Then this recipe for vegan mushroom gravy is just what you need. Tender mashed potatoes with hearty vegetarian roast and the spicy gravy – you already have a delicious Christmas dinner on the dining table. It’s hard to imagine a holiday meal that tastes even better and is healthy at the same time.
Vegetarian mushroom sauce delicious even during the week
But you don’t have to wait for holidays to make this delicious brown gravy yourself. During the week quickly cooked mashed potatoes or buckwheat, conjured up this vegetarian gravy – ready is an irresistible meal for the whole family. Such a lunch is sure to delight even children.
Brown sauce with mushrooms is
- incredibly delicious.
The mushroom gravy
- consists of healthy ingredients,
- contains no unhealthy additives,
- can be served with various main dishes,
- is easy and quick to make,
- can be made with mushroom pieces or fine,
- is perfect for a feast, for example at Christmas, or simply for lunch,
- is suitable for making the day before and can be heated before serving,
- is suitable for freezing.
How to make vegan gravy: the recipe
Check out a complete recipe with step-by-step instructions and all the quantities for this mushroom gravy below.
To make this vegetarian gravy, you’ll need
- mushrooms (you can also use dried mushrooms),
- plant milk (for example, homemade almond milk, coconut milk or soy milk),
- soy sauce,
- balsamic vinegar,
- spices (I had smoked paprika and ground black pepper) and salt,
- vegetable oil for frying,
Here’s how to make your own vegan mushroom sauce:
- Chop onion and fry in vegetable oil until translucent.
- Add sliced mushrooms and garlic, finely grated carrot, pureed tomato, soy sauce, balsamic vinegar and spices and stir fry for about 3 minutes.
- Add water, stir, bring to a boil and simmer over low or medium heat for about 7 minutes.
- During that time, dissolve cornstarch in vegetable milk and whisk until no lumps remain.
- Add the cornstarch mixture to the other ingredients in the pan and cook, stirring, until the sauce has thickened, 1 – 2 minutes.
- Then you can either serve the vegan sauce directly or puree it with a hand blender if you prefer a fine homogeneous sauce without mushroom pieces.
Mushroom gravy: this is how you serve it
You can serve it for example with
- vegan roast (In the post “Vegan roast – vegetarian recipe for meatless bean roast” I show you how to make such a roast yourself.),
- vegan mashed potatoes,
- boiled rice,
- boiled buckwheat.
Here’s how to make delicious vegan mashed potatoes to serve with vegetarian mushroom gravy:
Peel the potatoes, boil them in water until they are done, and mash them with a potato masher. Then add some vegan margarine, and some plant milk, for example homemade almond milk, coconut milk or soy milk, mix, season with salt and pepper to taste. It’s ready!
Do not forget some fresh herbs, for example parsley – heavenly delicious!
How to make vegan mushroom sauce: tips and tricks
- Fresh onion and garlic make the vegan gravy especially spicy and aromatic.
- In addition to paprika powder and pepper, you can add other spices to your taste. There are no limits to your imagination. For example, use rosemary, thyme and/or dried bay leaves.
- If you puree the mushroom gravy and have added bay leaves to it before, you should take them out before pureeing.
- If you like the vegan sauce spicy, you can add some chili flakes.
- In addition to spices, fresh herbs make the mushroom gravy even more delicious.
- Taste the vegetarian gravy after it’s done, and season it more as needed.
- To make the mushroom sauce even more aromatic, you can add some red wine. It then goes into the pan with the mushrooms, vegetables and spices. Make sure the wine is vegan. Most of the time it is explicitly stated on the wine label.
- You can replace carrot, tomato and water with vegetable broth. It is best to use homemade vegetable broth. In this case, use as much ml of vegetable broth as water.
- You can also use dried mushrooms instead of fresh ones. In this case, you should boil them beforehand for about 1 minute in the amount of water or vegetable broth specified in the recipe and then add them to the pan together with the water or vegetable broth.
- Make sure that the vegan gravy doesn’t get too thick while cooking, as it can still get a bit firmer when it cools down.
- Puree the mushroom gravy after cooking with a blender or in a stand mixer if you want a fine and creamy gravy.
- Store the leftover brown sauce in a sealed container in the refrigerator. You can reheat it briefly in a skillet, stirring, before serving.
- If your vegetarian mushroom gravy has become too thick the next day, you can thin it with a little water or plant milk.
- You can also freeze the vegetarian gravy. Pour it into a sealable freezer container or freezer bag. Then let it thaw overnight in the refrigerator before serving.
Have you tried this vegan gravy? How did it turn out and did you like it? I look forward to your star rating and comment below.
Vegan gravy (vegetarian mushroom sauce)
- 220 g brown mushrooms or other mushrooms
- 1 carrot finely grated
- 50 g tomato pureed
- 50 ml plant milk e.g. almond or soy milk
- 1 onion medium
- 2 garlic cloves
- 10 g cornstarch
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1/3 tsp smoked paprika powder
- vegetable oil for frying
- 400 ml water
- Chop onion and fry in a pan in vegetable oil until translucent.
- Cut mushrooms and garlic into thin slices. Add both to the onions in the pan along with finely grated carrot, pureed tomato, soy sauce, balsamic vinegar and smoked paprika powder and stir-fry for about 3 minutes, seasoning with salt and pepper.
- Add water, bring to a boil, stirring, and simmer over low or medium heat for about 7 minutes.
- Dissolve cornstarch in plant milk, whisking until there are no lumps.
- Add the cornstarch mixture to the other ingredients in the pan, cook, stirring, until the sauce has thickened a bit, 1 - 2 minutes, and remove from heat.