Mushroom Kale Gravy – a delicious recipe with mushrooms, kale leaves, red onion, ground sage, thyme, nutritional yeast. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Dice onion into small bits, slice mushrooms nice and thin and dice garlic into wee little pieces.. Toss into a skillet with a bit of olive oil on medium heat and let mixture soften and smell nice and fragrant. Toss in the dried herbs, nutritional yeast and soy sauce and let cook for another few minutes until the mixture sucks up all the soy sauce and the veggies start to brown.
2
Add in the water and whisk in the corn starch. Turn heat to low and let simmer until gravy starts to thicken. Finely chop the kale and toss into gravy when its about done.. Simmer for another 5 or so minutes or until you can't wait any longer....Serve straight from the pan or transfer to a gravy holding device,. Pour gravy on everything!
158
kcal
Calories
1
g
Fat
31
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 7-8 cremini mushrooms, 2 large kale leaves, 1/2 red onion, 1 teaspoon ground sage, and more.
Yes, Mushroom Kale Gravy falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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