Vegan Gravy Two Ways: Decadent Roux-Based vs. 5-Minute Gluten-Free
Chef Derek Sarno demonstrates two versions of vegan gravy — a rich, buttery roux-based gravy built with shredded king oyster mushrooms and Lion's Mane mushroom broth, and a quick gluten-free version thickened with a simple cornstarch slurry. Both methods are designed to work for Thanksgiving, holiday meals, or any weeknight dinner, and the techniques are fully adaptable to any broth.
16:00
by Derek Sarno
#dairy-free #whole food plant-based #holiday cooking #sauce #vegan #Thanksgiving #roux technique #quick meals #plant-based #cornstarch slurry #gluten-free option #mushroom #beginner-friendly
More Holiday Cooking Videos
The Bourbon & Bitters Paint That Gives Your Turkey a Deep Mahogany Finish
Carrot Lox, Cashew Cream Sauce & Gado-Gado: Chad Sarno's Plant-Based Holiday Recipes from The Whole Foods Cookbook
The Secret to Perfectly Puffed Yorkshire Pudding in a 9x13 Pan
How to Build Ross Geller's 'Moist Maker' — The Gravy-Soaked Bread Layer That Makes a Legendary Thanksgiving Sandwich
🧾 Ingredients
- 1Two River Mushroom Lion's Mane Broth
- 2king oyster mushroom
- 3plant-based butter
- 4all-purpose flour
- 5sherry or marsala wine
- 6water
- 7dried sage
- 8poultry seasoning
- 9salt
- 10black pepper
- 11olive oil
- 12cornstarch
AdvertisementMedium Rectangle · 300×250