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Daniel Fast Mushroom Gravy

Daniel Fast Mushroom Gravy

5 from 1 vote
Daniel Fast Mushroom Gravy is a rich, savory, and completely plant-based sauce perfect for any meal. This dairy-free and gluten-free recipe is a game-changer for those observing the Daniel Fast or seeking healthier, flavorful gravy options.
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Minutes 30 minutes
Course: Gravy, Sauce
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil or other Daniel Fast-approved oil
  • 1 large yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 pound mushrooms such as cremini, shiitake, or a mix, thinly sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon black pepper optional, if allowed on your fast
  • 2 cups unsweetened plant-based milk almond, cashew, or oat milk work well
  • 1/2 cup vegetable broth low sodium, if possible, and Daniel Fast compliant
  • 2 tablespoons nutritional yeast for a cheesy, umami flavor
  • 2 tablespoons all-purpose flour or gluten-free all-purpose flour
  • to taste salt if allowed

Equipment

  • Large skillet or Dutch oven
  • Saucepan

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 tablespoon olive oil or other Daniel Fast-approved oil, 1 large yellow onion, 2 cloves garlic
  2. Add the thinly sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown and caramelize, about 8-10 minutes. This step is crucial for developing a deep mushroom flavor. Stir in the dried thyme, dried rosemary, and black pepper (if using). Cook for an additional minute until the herbs are fragrant.
    1 pound mushrooms, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/4 teaspoon black pepper
  3. Sprinkle the flour over the mushroom and onion mixture. Stir well to coat everything, and cook for about 1-2 minutes, stirring constantly. This helps to cook out the raw flour taste and forms the base for thickening the gravy.
    2 tablespoons all-purpose flour or gluten-free all-purpose flour
  4. Gradually whisk in the unsweetened plant-based milk and the vegetable broth, ensuring you whisk thoroughly to avoid lumps. Continue to whisk until the mixture is smooth.
    2 cups unsweetened plant-based milk, 1/2 cup vegetable broth
  5. Bring the gravy to a gentle simmer over medium-low heat. As it simmers, it will begin to thicken. Stir frequently to prevent sticking and ensure even thickening.
  6. Stir in the nutritional yeast for that quintessential umami and slightly cheesy flavor that’s perfect for gravy. Continue to simmer and stir for another 3-5 minutes, or until the gravy reaches your desired consistency. If it becomes too thick, you can add a splash more plant-based milk or broth.
    2 tablespoons nutritional yeast
  7. Taste the gravy and add salt (if permitted on your Daniel Fast) to enhance the flavors. Adjust seasonings as needed.
    to taste salt

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a saucepan with a splash of plant-based milk or broth if needed.