Tuesday, November 22, 2011

Vegan Mushroom Gravy

borrowed from Post Punk Kitchen
I made this for my pre-Thanksgiving vegan dinner, and it was amazing...I used water instead of the white wine. The taste and texture is right on and great on veggies and mashed potatoes.

4 cups vegetable broth
1/2 cup all purpose flour
1 medium yellow onion, diced small
2 Tablespoons olive oil
16 oz cremini mushrooms, thinly sliced and chopped
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried sage
1/2 teaspoons salt
Several dashes fresh black pepper
1/2 cup dry white wine (i used water)
2 tablespoons nutritional yeast


In a small bowl, mix the flour with about 2 cups of vegetable broth until well dissolved. Once dissolved, add the remaining broth and mix. Set aside.

Preheat a 2 quart pot over medium heat. Saute the onion in oil for about 5 minutes, until translucent. Add mushrooms, garlic, thyme, sage, salt and pepper and saute for about 5 more minutes.

Add wine and turn heat up to bring to a boil. Let wine reduce for about 3 minutes. Add the broth/flour mix and the nutritional yeast, if using. Lower heat to medium and cook for about 20 minutes, stirring often.
Taste for salt and pepper and serve.


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