Low Sodium Rich and Savory Vegan Gravy
Elevate your vegan comfort food game with this Low Sodium Rich and Savory Vegan Gravy! Packed with umami flavor from cremini mushrooms, nutritional yeast, and a touch of reduced-sodium tamari, this plant-based recipe is a healthier twist on a classic gravy. Fresh herbs like thyme, sage, and rosemary add aromatic depth, while smoked paprika and black pepper bring a subtle warmth to every bite. With a silky texture achieved by a flour-based roux and optional blending, this low-sodium gravy is perfect for drizzling over mashed potatoes, roasted vegetables, or your favorite vegan dishes. Ready in just 40 minutes, this easy vegan recipe is sure to become a go-to for holiday feasts or weeknight dinners alike!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1.5 cups Cremini mushrooms, finely chopped
- 1 teaspoon Thyme, fresh and minced
- 0.5 teaspoon Sage, fresh and minced
- 0.5 teaspoon Rosemary, fresh and minced
- 3 tablespoons All-purpose flour
- 3 cups Low-sodium vegetable broth
- 1 tablespoon Tamari, reduced-sodium
- 2 tablespoons Nutritional yeast
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Smoked paprika
- 0.5 cup Unsweetened almond milk
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cremini mushrooms to the pan and cook for 8-10 minutes until the mushrooms are browned and have released their moisture.
Stir in the fresh thyme, sage, and rosemary, cooking for another minute to release their flavors.
Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 2-3 minutes to eliminate the raw flour taste.
Slowly whisk in the low-sodium vegetable broth, ensuring to smooth out any lumps.
Add the reduced-sodium tamari, nutritional yeast, black pepper, and smoked paprika to the mixture, stirring well to combine.
Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld and the gravy to thicken.
If a smoother texture is desired, use an immersion blender to puree the gravy until the desired consistency is reached.
Stir in the almond milk and cook for an additional 2 minutes, heating through.
Remove from heat and adjust seasoning if necessary, keeping in mind the low-sodium requirement.
Serve warm over mashed potatoes, roasted vegetables, or your favorite vegan dish.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 13.9 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 302 mg | 23% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2481 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
