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Vegan Mushroom Rosemary Gravy


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Rate this recipe 4.5/5 (2 Votes)


  • 6 tbsp flour
  • 7 tbsp olive oil
  • 1/4 cup onion, diced
  • 1/4 cup carott, diced
  • 1/4 cup celery, diced
  • 2 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 cup mushrooms, thinly sliced
  • 3 cups vegetable broth
  • 2 tbsp soy sauce
  • 1/2 tsp honey
  • salt and pepper to taste


Servings 8


Step 1

Saute mushroom in 1 tbsp olive oil until browned and liquid is evaporated. Set aside.

Make a roux by heating 6 tbsp of olive oil in a heavy skilled at medium-high heat. Add 6 tbsp of flour, one at a time, stirring constantly. Cook 5 to 7 minutes until flour is lightly browned.

Add onion, carrots, celery, and dried spices to roux. Lower heat and cook for 2 to 3 minutes.

Slowly stir in the stock, 1/2 cup at a time, blending as you go. Add soy sauce, honey, and mushrooms. Stir and cook for 15 minutes over medium-low heat until sauce is thickened.


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