Vegan Mushroom Gravy
A tasty topping for a meatless meal. Give it a try! This vegan mushroom gravy shakes up the menu when you're eating meat-free. Serve it with any side—it pairs beautifully with vegetables, mashed potatoes, grains, and pasta. Fresh herbs round out the flavor and add a touch of elegance, but in a pinch you can swap in dried.
♥tatyna♥
Recipe author
Vegan Mushroom Gravy
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 %
2 g
Fats 50 %
7 g
Carbohydrates 36 %
5 g
92 kcal
GI:
40
/
0
/
60
- Wash the mushrooms and slice them. 2. Peel and mince the garlic. 3. Heat a skillet with the oil over medium heat, add the garlic, and cook it for a minute. 4. Add the mushrooms and cook until all the excess moisture has cooked off (about 5 minutes). 5. Sprinkle in the flour, stir it into the mushrooms, and cook for 3–4 minutes until it turns golden brown (on the bottom of the pan). 6. Pour in the broth and stir well. It's important to mix thoroughly so there are no flour lumps. 7. Add the thyme and sage sprigs, freshly ground black pepper, and salt. Stir well. 8. Bring the gravy to a boil, then lower the heat a bit and cook, stirring constantly, for 7–8 minutes (until it's as thick as you like). 9. Taste and add more salt if needed. Enjoy!
Caloric content of the products possible in the composition of the dish
- Forest mushrooms - 21 kcal/100g
- Garlic - 143 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour grits - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Vegetable broth - 13 kcal/100g
- Fresh sage - 58 kcal/100g
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