Description
🌱 Vegan Mushroom Gravy: A Plant-Based Thanksgiving Essential! 🍂
Transform your Thanksgiving table with this rich, savory Mushroom Gravy—a perfect pairing for mashed potatoes, roasted veggies, and more! Packed with shiitake mushrooms, tamari, and fresh herbs, this recipe is pure umami goodness. Bonus? It’s plant-based, wholesome, and crowd-pleasing!
Ingredients
Scale
- 1 /4 cup minced shallots
- 1 clove of garlic (may omit)
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 cups wild mushrooms choice such as shiitake, trumpets, chanterelles, or enoki, cleaned and sliced or diced
- 1 tbsp dried mushroom powder (porcini is the one I use the most)
- 1 tsp fresh rosemary, minced
- 1 tsp fresh thyme, minced
- 4 cups vegetable stock (you can use less for a thicker gravy)
- 1 tbsp tamari (wheat-free) or soy sauce if not concerned about gluten
- 2 tbsp nutritional yeast
- 1 tbsp miso
- freshly ground black pepper
Instructions
- In a non-stick skillet, heat olive oil with minced shallots and garlic (may omit) over medium heat for about 3 min. Add flour and lightly sauté for another 3 minutes.
- Add mushrooms with salt, pepper, rosemary and thyme. Cook over medium heat for 5-7 minutes as mushrooms start to lose their moisture. Add broth if needed to keep mixture moist.
- Add vegetable broth, powdered mushroom and tamari sauce and whisk as it comes to a boil.
- Depending on preference, you can make this ahead and warm up.
- Sometimes I like to puree everything and sometimes I like the flavor with mushroom pieces. You can decide though do wait for the mixture to cool to blend as the hot steam can burn when opening after blending if not cool.
- Add nutritional yeast and miso at the end and whisk together to be sure the flavors are combining.
- Salt and pepper to taste.
Nutrition
- Serving Size: 2 cups