Thanksgiving is right around the corner! Let’s all get ready to loosen our belts a buckle, eat one or three too many pieces of pie, and fall asleep watching football. Oh, that’s not what you do every year..? Weird. This year though, I’m determined to really step up the Thanksgiving game. And I don’t mean with an extra stick of butter here, extra pound of sugar there. I want gravy. Being a vegetarian for almost 12 years means I have been missing out on smothering delicious mashed potatoes with hot, creamy gravy for waaaaay too long. I know it’s a little last minutes and you all already have your Thanksgiving menus set in stone (HA.) but I tested this Vegan Mushroom Gravy recipe 3 times because I wanted it to be perfect. And ya know what? It is.
The first time I made this, I wasn’t in love with the texture or consistency. But I can tell you what I was in love with… The taste! And so was my sweetheart. It’s a rare day when the bf wolfs food down my meatless concoctions and asks for more- it was one of those days. We have both been happily smothering every meal with this stuff since. (Sneaky man even topped a steak he made with the stuff!)
The proper way to eat gravy. Smothering a crispy smashed potato.
This recipe makes about 2 cups of gravy so if you’re cooking for a crowd I’d recommend doubling or even tripling the recipe so everyone can get a share. Trust me, they’ll be fighting over it!
Vegans and vegetarians rejoice! Gravy doesn't have to just be the stuff of turkey fat drippings anymore! This vegan mushroom gravy is every bit (if not more!) satisfying than the original and makes a great addition to any holiday table.
Ingredients
- 1 8oz. package mushrooms, roughly chopped
- 1 small yellow onion, diced
- 3 large cloves garlic, minced
- 1 Tbs olive oil
- 2 cups vegetable stock
- 3 Tbs corn starch/ arrowroot starch (or sub 1/3 cup all-purpose or GF flour)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried sage
- 2 Tbs nutritional yeast
- 1/3 cup dry white wine
- Salt and pepper
Instructions
- Whisk cornstarch (or flour) and 2 cups of vegetable stock in a large bowl until fully incorporated. Set aside.
- In a large pot, heat oil over medium-low heat and add onions. Sauté gently for 10 minutes, stirring occasionally, until onions are translucent and slightly browned. Add garlic and sauté 2-3 minutes.
- Raise heat to medium and add mushrooms, rosemary, thyme, and sage. Cook for 5 minutes, stirring occasionally.
- Add wine and bring mixture to a boil. Cook for 3-4 minutes until liquid reduces.
- Add stock/flour and nutritional yeast and simmer for 5 minutes.
- Carefully transfer contents of pot to a blender and blend until completely smooth- may have to be done in batches. (You can use an immersion blender but it won't be as smooth.)
- Add gravy back to pot and simmer until thickened to desired consistency. If you prefer a thinner gravy, add extra stock 1/4 cup at a time and stir until thin enough for your liking.
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