Mushroom Gravy

 

meatless stuffed peppers with roasted potatoes and mushroom gravy
Meatless Stuffed Peppers
w/ Roasted Red Potatoes
and Mushroom Gravy

This is the best vegetarian or vegan gravy. It’s quick and easy and we can never get enough! The mushrooms give it plenty of that great umami flavor that you expect from gravy but without the meat. The recipe for this gravy developed out of an excess of potatoes, but a lack of gravy or chicken/beef broth. We did have some vegetable broth on hand, and also a bunch of mushrooms, so I sauteed them and threw them in a blender to create an earthy, flavorful gravy.

chopped mushrooms

Here’s the recipes for those Roasted Red Potatoes and Meatless Stuffed Peppers!

meatless stuffed peppers

Even though Heather and I are not vegetariansThe example above is a vegetarian meal (can be vegan with a few modifications) but it really didn’t seem like it, even for a meat-lover like myself. The quinoa and veggie filling has the familiar texture of the more common ground meat filling in most stuffed peppers but with much fewer calories and the rich mushroom gravy from this recipe has all the savory flavor that you might otherwise be missing. Feel free to smother your pepper in it, if you try it out, Heather and I both did!

 

 

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Mushroom Gravy
The best vegetarian gravy. Made with fresh mushrooms and vegetable broth this gravy full of flavor.
meatless stuffed peppers with roasted potatoes and mushroom gravy
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
meatless stuffed peppers with roasted potatoes and mushroom gravy
Instructions
  1. Wash and slice your mushrooms.
  2. Heat butter over medium heat. Add mushrooms and cook until caramelized, 7-10 minutes.
  3. Add flour and cook for 1 minutes, stirring constantly.
  4. Gradually whisk in vegetable broth and add salt and pepper to taste. Cook until gravy starts to thicken.
  5. Remove from heat and blend until smooth with an immersion or regular blender.
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