Delicious recipes

Recipe: Vegan Mushroom & Onion Gravy

Now that your Slow Cooker Mashed Potatoes are ready, it’s time to make gravy.

Don’t be fooled by the ingredients – this gravy doesn’t use traditional “drippings,” but instead, incorprates the richness and earthiness of mushrooms with the sweetness of carmelized onions.
This vegan mushroom onion gravy is undoubtedly savory, hearty, and versatile. You’ll be surprised how well it goes with everything on your plate, from your potatoes to stuffing and even on top of your greens.




Did you make your cranberry sauce yet? This recipe takes less than 15 minutes!

mushroom-gravy-5

Vegan Mushroom & Onion Gravy

adapted from Veganosity‘s  Vegan Porcini Mushroom Gravy recipe.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion, finely diced
  • 1 shallot, finely diced
  • 3 cloves garlic – minced
  • 5 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 4 oz. white mushrooms, sliced
  • 6 oz. Portobello mushrooms – sliced
  • 1-½ cups, plus 1/4 cup for deglazing of vegetable broth
  • 2 tablespoons of flour + 1/4 cup of water – stir until flour dissolves and becomes a thick paste
  • 1 tablespoon of sea salt
  • Black pepper to taste

Instructions

  1. Heat the olive oil in a medium skillet over medium-high heat. Add the onions and shallots when the oil is hot and cook for 3 minutes or until they begin to soften and brown. Add the garlic and herbs and cook for one minute.
  2. Pour 1/4 cup of the vegetable broth into the pan and deglaze. Add the Portobello and white mushrooms and cook for approximately 5 minutes or until they lose their water and begin to brown.
  3. Add the rest of the vegetable broth, rosemary, and thyme, and bring to a boil. Reduce heat to simmer and cook for 15 minutes. Watch carefully to make sure that the liquid doesn’t evaporate. If that starts to happen, lower the temperature.
  4. Strain the mushroom mixture over a large bowl. Return the pan to medium-high heat and pour the mushroom broth in the pan, bringing it to a low boil.
  5. Slowly add the flour mixture and stir until the gravy begins to thicken. Season with salt and pepper and stir for another minute.
  6. Strain the gravy one more time to make sure that it’s smooth and creamy.
  7. Save your solid mushroom mixture and serve as a side dish.
 It’s not Thanksgiving without dressing; make this simple vegan ressing tonight and reheat to serve tomorrow.




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