Great Vegan Gravy!
Flavourful and rich, this gravy is a delicious addition to so many meals! It is wonderful poured over stuffing! Simple to make and ready quickly. It can be made ahead and it reheats well!
| Servings | Prep Time |
| 2cups | 20minutes |
| Cook Time |
| 10 minutes |
|
|
Ingredients
- 2Tablespoons vegan butter
- 1medium finely chopped onion
- 3cloves fresh garlic, mincedor sub 6 cloves roasted!
- 8ounces 2 -3 cups sliced mushroomsI use the white or brown mushrooms but feel free to experiment!
- 1teaspoon finely chopped herbs. I would use thyme, savory, and rosemaryFresh is best but dried will do.
- 1/4cup all purpose flour
- 1Tablespoon nutritional yeast
- 2Tablespoons tamari
- 2cups veggie broth
- 1 teaspoon apple cider vinegarThis adds a bright aspect.
- 1/2teaspoon dijon mustard
- salt and pepper to taste
- 1 small jalapeno, finely minced.optional but adds a bit of heat and flavour!
Instructions
- In a large pan, melt your butter over medium heat.
- In your food processor, chop up your onions and throw in your garlic. Throw this into your warm pan and cook gently until the onion is translucent.
- Throw your sliced mushrooms into the pan and cook until the mushrooms have browned.
- Chop and add your fresh herbs, if you have them, or add your dried herbs. You can increase the quantity if you are using fresh.
- Sprinkle your flour over the cooked veggies and stir for a moment to allow the flour to adhere and cook a little.
- Mix your nutritional yeast and tamari into your veggie broth. Pour your liquid over the mushrooms and stir. Keep stirring until the flour has had a few moments to cook and the gravy has thickened.
- Taste and adjust for salt and pepper. Add a teaspoon of apple cider vinegar for a bright note! Enjoy!
Recipe Notes
Better made fresh, but this can be made a day or two day ahead. Note that it thickens greatly over night. Just add some water when you are warming it and whisk to smooth it out. It is great served with Roasted Sweet Potato and Garlic Perogies!
