Ingredients:

  • 1 lb Cremini mushrooms, finely diced
  • 2 tbsp vegan butter
  • 1 medium shallot, minced
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary, finely chopped
  • 1 tbsp soy sauce
  • 3 tbsp all-purpose flour
  • 2 cups vegetable broth, warm
  • 1 tsp apple cider vinegar

Instructions:

  1. Heat the vegan butter in a skillet over medium-high heat. Add the diced mushrooms in a single layer and cook without stirring for 3-5 minutes until deep brown.
  2. Stir in the minced shallots and garlic, sautéing until translucent and fragrant.
  3. Add the thyme and rosemary, cooking for another 60 seconds until toasted.
  4. Reduce heat to medium and sprinkle the flour over the vegetables. Stir constantly for 2 minutes until the flour is cooked and smells nutty.
  5. Slowly pour in the warm vegetable broth one splash at a time, whisking vigorously after each addition to prevent lumps.
  6. Stir in the soy sauce and apple cider vinegar. Simmer on low for 5-10 minutes, stirring occasionally, until the gravy reaches a velvety consistency.