Spicy, hearty, 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 mushroom sauce is ideal both for a feast and for an ordinary lunch and can be served with many different dishes.
Course Sauce
Cuisine German
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 5
Ingredients
220gbrown mushroomsor other mushrooms
1carrotfinely grated
50gtomatopureed
50mlplant milke.g. almond or soy milk
1onionmedium
2garlic cloves
10gcornstarch
1tbspsoy sauce
1tbspbalsamic vinegar
1/3tspsmoked paprika powder
salt
pepper
vegetable oilfor frying
400mlwater
Instructions
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.
Notes
Note helpful tips and tricks for making this vegan gravy at the top of the post.