1teaspoonliquid aminos or gluten free soy sauceoptional, but adds a lot of flavour
1/4teaspoonground black pepper
Vegan Mushroom Gravy
In a pan over medium high heat, heat the oil.
Add the chopped mushrooms, onions, minced garlic and thyme to the pan. Stir together and allow to cook until onions are translucent and mushrooms have softened slightly and released juices, about 10 minutes.
Add in the flour for 2 minutes, allowing to brown slightly, and then stirring with the ingredients.
Add the vegetable broth, the Silk Almondmilk, stir and increase heat to medium high. Allow everything to simmer together until it's thickened, stirring occasionally, about 2 to 4 minutes. Add the liquid aminos at this point if using Remove from heat. Add salt and ground black pepper to taste if desired. Enjoy!
This recipe is vegan and gluten free.
We noticed that this gravy definitely gets a lot thicker once it’s cooled, as almost all do. Microwaving it brings it right back to the perfect consistency. If you make this ahead of time, just keep that in mind before placing it on the Thanksgiving table.