Instant Pot Vegan Mushroom Gravy - No Oil
Instant Pot Vegan Mushroom Gravy. No Oil 1 Pot Gluten free Mushroom Gravy made in a pressure cooker or saucepan. Freezer friendly. 30 Mins. Vegan Nutfree Recipe. Can be soyfree.
Servings: 8
Ingredients
- 10 oz mushrooms (cremini, white, portabella or a mix)
- 1/2 small onion
- 3 cloves of garlic
- 1.5 tbsp vegan worchestershire sauce or use soy sauce or coconut aminos for soyfree
- 1 tsp prepared mustard or 1/2 tsp ground mustard
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground sage
- 2 tsp fresh rosemary (divided, 1 tsp if using dried)
- 1/2 tsp salt
- 2.5 cups low sodium vegetable broth/stock (divided)
- 1/4 tsp white pepper , less or more to preference
- 1 tbsp cornstarch or potato starch
- 1/2 cup cashew cream or non dairy cream (optional)
Instructions
- Finely chop the mushroom, onion and garlic, by knife or in a food processor. Add to the instant pot. (Alternatively, You can cook the onion and garlic in 1/4 cup broth or wine on saute, for a few mins for additional flavor and then add mushrooms).
- Add the spices, herbs, 1 tsp rosemary, salt, Worcestershire (or use 1 tablespoon soy sauce and 2 tablespoons red wine) and 1 cup broth. .(Additional flavors such as poultry seasoning, herbs can be added at this point. Use bouillon with water instead of broth.)
- Mix well to combine. The mixture will look dry but mushrooms leak a ton of moisture under pressure. See stove top instructions in notes.
- Close the lid. Pressure cook for 20 mins. Let the pressure release naturally. Open the lid.
- Start saute. Add more fresh rosemary, white pepper. Mix starch in 1.5 cups of broth and add in. Bring to a boil. Add 1/2 cup cashew cream for creamier (optional), or use a nutfree non dairy cream or 1 tbsp toasted flour(wheat or rice) mixed in 1/4 cup broth for additional thickening). Taste and adjust salt and flavor by adding more if needed. Add some soy sauce if needed. Simmer for another 1-2 mins.
- Serve over my fluffy mashed potatoes or biscuits. Refrigerate for upto 4 days. Freeze for upto a month.
Video
Notes
Stovetop: Saute onion and garlic in 1/4 cup broth or 2 tsp oil until translucent. Add chopped mushroom and a good pinch of salt and continue to cook until brown on some edges(10 10 15 mins). Stir occasionally, Deglaze with broth if needed. Add the spices, herbs, salt, Worcestershire and 1/4 cup broth and cook for a few mins. Mix starch in 2 cups of broth and add to the pan. Simmer for 5 mins or longer until desired consistency. Taste and adjust flavor.
Nutrition
Calories: 47kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Sodium: 303mg | Potassium: 171mg | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 2.1mg | Calcium: 12mg | Iron: 0.4mg