In this segment, Yal reveals the secret to a rich, savory plant based gravy: mushrooms. Packed with natural umami, mushrooms create the deep, meaty flavor that traditional gravies achieve with meat drippings, without the need for animal fat. This plant based alternative is hearty, satisfying, and nutrient dense, all while remaining cruelty free.
Traditional gravy is usually made from meat drippings, stock, or fat, combined with flour or starches, and often butter or cream. While it adds flavor to meals, conventional gravy relies on the intensive exploitation of animals. Cows, chickens, or turkeys are raised in crowded, stressful conditions and ultimately slaughtered to produce the very drippings that form the base of these sauces. Beyond ethics, animal-based gravies are high in saturated fats, cholesterol, and sometimes sodium, contributing to cardiovascular strain, inflammation, and other long-term health risks.
By using mushrooms as the base, Yal shows that you can enjoy a gravy that is equally rich and satisfying, without harming animals or compromising your health. This plant based version is versatile enough to pour on everything, from roasted vegetables to vegan mashed potatoes, proving that indulgent flavor doesn’t require animal products.
The Recipe
Ingredients
- 225g of brown mushrooms sliced
- 4 Tbsp plant-based butter
- 4 Tbsp all-purpose flour
- 1 Tbsp corn-flour
- 2 cups vegetable stock
- 2 Tbsp Apple Cider Vinegar
- ½ Tbsp soy sauce
- ¼ cup red wine or red vinegar
- 2 Tbsp hoisin sauce
Instructions
- Heat the plant-based butter in a large skillet or medium pot over medium heat. Once it begins bubbling, add the mushrooms and cook for 7–10 minutes, stirring occasionally, until they’re browned and tender. Lower the heat if the butter starts to smoke.
- Sprinkle the flour over the mushrooms and stir well to distribute it evenly. Continue cooking for about 3 minutes, stirring occasionally, until the flour turns a golden brown.
- Pour in the red wine (or red vinegar)
- Slowly pour in the stock, stirring constantly in a circular motion, then add the apple cider vinegar, soy sauce, and hoisin sauce and stir again.
- Reduce the heat to low and simmer until the gravy reaches your preferred consistency, stirring occasionally and scraping any lumps from the edges or bottom of the pot.
Nutritional Information
Per Batch (~650 g)
Calories: ~620 kcal
Protein: ~10 g
Fat: ~42 g
Carbohydrates: ~56 g
Fiber: ~5 g
Calcium: ~40 mg
Iron: ~2 mg
Vitamin E: ~3.5 mg
Magnesium: ~30 mg
Per Serving (2 Tbsp | ~30 g)
Calories: ~29 kcal
Protein: ~0.5 g
Fat: ~1.9 g
Carbohydrates: ~2.6 g
Fiber: ~0.2 g
Calcium: ~2 mg
Iron: ~0.1 mg
Vitamin E: ~0.16 mg
Magnesium: ~1.4 mg
