Archive | October 2013

Easy Mushroom Gravy

I think we can all agree. Well, most of us, anyway. Pretty much everything’s better with gravy. Be it mashed potatoes, meatloaf, stuffing, or a holiday roast, gravy adds something extra comforting.

Here’s what I do when I want a quick, easy, satisfying gravy:


  • 1/2 medium onion, diced
  • 1 clove garlic, minced
  • 1 8-oz package cremini or white button mushrooms, sliced
  • 3 cups vegetable stock, divided
  • 3 Tbsp cornstarch
  • 1 Tbsp low sodium soy sauce
  • 1 Tbsp vegan worcestershire
  • 1 Tsp poultry seasoning


Heat a medium sauce pan over medium heat. Saute onion until it starts to brown, about 5 minutes. Add garlic and cook another minute. Add mushrooms and cook until they’ve released their juicy mushroom goodness. Add 2 cups stock, and heat until it starts to boil. Stir remaining 1 cup stock and the rest of the ingredients together and add to the pan.  Continue to cook over medium heat, stirring frequently until gravy has thickened.