AMAZING Vegetarian (Vegan too!) Gravy

This week we had a really fun Friendsgiving gathering at our friends Bryan and Danielles house. I love events like this, because we eat a lot of delicious food, and it gives everyone a chance to test out some recipes ahead of time before REAL Thanksgiving. You can be experimental and try new things…see how they are.

David made delicious homemade (and home smashed) potatoes and I tried out a mushroom gravy I’d been eyeing. For vegetarians, gravy means a lot. It’s one of those things that you perhaps “miss” at Thanksgiving because it’s traditionally made with meat parts. But when vegetarians can also partake in pouring flavor-goodness all over everything else on their plate…it’s a win win. So I experimented with this recipe from Edible Perspective, and OMG. It is so good. It tastes like Thanksgiving, ya know?

mashed potatoes and gravy

Easy Vegan Gravy gluten-free, vegan // yields appx. 2 cups

  • 2 tablespoons extra virgin olive oil
  • 3/4 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 1/2 tablespoons gluten-free tamari
  • 1/4 cup gluten-free oat flour, or 3 tablespoons arrowroot starch
  • 8oz baby portabella mushrooms, chopped
  • 2 cups low-sodium vegetable broth
  • 2 1/2 tablespoons nutritional yeast
  • pepper to taste

Heat oil over medium in a medium pot. Once hot, add the onion and cook for 6-8 minutes until softened and translucent. Stir frequently. Add the garlic, rosemary, and thyme and stir for about 30 seconds until fragrant.

Add the tamari then stir in the oat flour. Stir until a paste forms and let cook for about 1 minute. Add a few splashes of the broth and the mushrooms. Let cook for 2-3 minutes then pour in the rest of the broth, nutritional yeast, and pepper. Whisk until well combined.

Bring to a boil [uncovered] stirring occasionally. Once boiling, reduce heat to simmer for about 5 minutes. Carefully pour into a blender and blend [starting on low] for 10-30 seconds, depending on the desired consistency. [Or use an immersion blender in the pot.] Place back in the pot and simmer for 12-18 minutes until the gravy thickens, stirring every few minutes. Add more pepper or a splash of tamari if desired.

Remove from the heat for about 5-8 minutes to further thicken. Stir before serving. For smooth gravy, pour into a blender and blend until fully smooth.

So if you’re serving Thanksgiving and you’ve got a vegetarian coming, make sure you give them something they can pour all over their food too! Try this mushroom gravy, it’s a winner!



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