The perfect topping for mashed red potatoes!
Thanksgiving may be over, but that doesn’t mean the cooking is! This easy vegan mushroom gravy is a crowd pleaser– full of umami flavor that’s great over grains and perfectly paired with mashed potatoes. Not only is it vegan, but it’s also gluten free. If you love mushrooms as much as I do, you’ll love this recipe. Let’s get cooking!
Vegan Mushroom Gravy
Ingredients:
-8 oz roughly chopped cremini mushrooms
-2 minced garlic cloves
-1 small diced yellow onion
-1 tbsp olive oil
-2 cups mushroom or vegetable broth
-1/2 tbsp tamari
-1/2 tbsp corn starch (can be subbed for arrowroot powder)
-1/2 tbsp nutritional yeast
-1/4 red wine
-1 tbsp finely chopped fresh thyme
-1 tbsp finely chopped fresh rosemary
-1/4 tsp poultry seasoning
-Salt and pepper to taste
How to:
Step 1: In a large skillet, add a good glug of olive oil and cook the diced onion until softened and translucent. Then, add your roughly chopped mushrooms to the pan and cook until they deepen in color (about 5 minutes)
Step 2: Add the garlic, rosemary, and thyme to the pan and give it a gentle stir, cooking just enough to release the flavors of the herbs but being careful not to burn the garlic.
Step 3: Add 1/4 cup of red wine (I like merlot, but anything would do!) to the skillet and use the liquid to deglaze any of the delicious crispy bits that may be sticking to the bottom of the pan.
Step 4: Add the two cups of broth to the mixture and let simmer. Add a dash of poultry seasoning.
Create a paste made of tamari, corn starch, and nutritional yeast to thicken the sauce.
Step 5: While the mushroom mixture is reaching a simmer, whisk together in a separate bowl a thick paste made up of the nutritional yeast, tamari, and corn starch.
Step 6: Add the paste to the mushroom mixture in the pan, whisking constantly until fully dissolved. Bring the mixture to a boil and let it cook for 1 minute, or until thickened to your liking.
Optional step: If you want this to be more of a traditional gravy texture, you can opt to blend your mushroom sauce in a blender or food processor. However, while the blended mushrooms still taste great, they will take on an odd greyish cast that isn’t the most aesthetically appetizing. Personally, I prefer a chunkier sauce. The choice is yours!
More vegan holiday recipes: Gluten-free Lentil Holiday Loaf
Jones Family Christmas Cookies Veganized
Rosemary Mushroom Wild Rice Risotto
Also by Sarah: Easy Vegan Dal
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Photo: Sarah McEwing
