Step 1

You can watch the video in the post for visual instructions.

Step 2

Add the dried mushrooms to a large pot or saucepan with the vegetable broth, bring it to a boil, allow it to cook for about 1 minute before turning off the heat and setting it aside. Meanwhile, finely dice the onion and mince the garlic and fresh herbs.If you’re using fresh mushrooms, sauté them in a skillet to remove excess liquid, and they begin to brown (don’t overcrowd the pan).

Step 3

Heat the oil in a large skillet over medium heat. Once hot, add the onion and sauté for 2-3 minutes. Then, add the garlic, herbs, and seasonings, and sauté for another minute, stirring frequently.

Step 4

Meanwhile, in a small bowl, combine the plant-based milk and cornstarch and stir/whisk until lump-free.

Step 5

Next, deglaze the skillet with the soy sauce and red wine (optional) while stirring to scrape up any bits from the bottom of the pan.

Step 6

Pour in the mushroom and broth mixture and stir to combine. Then stir in the cornstarch milk mixture and let the gravy simmer and thicken for about 5 minutes.The longer you leave it to simmer, the thicker and more flavorful the vegan mushroom sauce/ gravy will become.

Step 7

Then, either use an immersion blender directly in the pot or transfer it to a stand blender and blend until smooth.If the gravy is too thick, add more vegetable broth. If it’s too thin, add more cornstarch (in a slurry) and heat on the stovetop until thickened, stirring constantly.

Step 8

Finally, taste and adjust any of the seasonings and enjoy over mashed potatoes, vegan meatloaf, vegan meatballs, etc.