Instant Pot Vegan Mushroom Gravy
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recipe by Drop https://getdrop.com/
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- Total Time
- 36mins
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- Serves
- 8
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- Calories
- 68
Creamy Vegan mushroom gravy, oil free, gluten free and delicious! Perfect for a festive dinner party.
Inspired by: https://www.veganricha.com/instant-pot-vegan-mushroom-gravy-oilfree/recipe updated 24 Nov 2021
Ingredients
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- Dried sage
- ½ teaspoon
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- Cremini mushrooms
- 285 g
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- Onion
- ½
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- Garlic clove
- 3
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- Onion powder
- 1 teaspoon
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- Garlic powder
- ½ teaspoon
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- Fresh rosemary
- 2 teaspoons
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- Salt
- ½ teaspoon
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- Low sodium vegetable broth
- 600 ml
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- Vegan worcestershire sauce
- 1 ½ tablespoons
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- Mustard powder
- ½ teaspoon
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- White pepper
- ¼ teaspoon
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- Cornflour
- 1 tablespoon
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- Nondairy cream
- 110 g
Tools
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Instant Pot
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Inner pot
Step preview
- Finely chop the mushroom, onion and garlic, by knife
- Add to the Instant Pot
- Add the spices, herbs, rosemary, salt, Worcestershire and broth
- Mix well to combine
- The mixture will look dry but mushrooms leak a lot of moisture under pressure
- Close and lock the lid and turn the steam release handle to Sealing
- Pressure cook for 20 mins
- Click saute on the IP
- Add more fresh rosemary and white pepper if needed
- Mix starch in the broth and add into the IP
- Bring to a boil
- Add non dairy cream
- Taste and adjust salt and flavor by adding more if needed
- Simmer for another 1-2 mins
- Serve over fluffy mashed potatoes or biscuits
- Refrigerate for up to 4 days
- Freeze for up to a month