Mmm mmm gimme that gravy! We think vegan friendly gravy should basically be a must at all restaurants and establishments. It doesn't need to have meat drippings in it to taste savoury and good, and then everybody's happy at the dinner table. We used it for our baked potatoes recipe but it needs to become a staple at every holiday meal!
Here's a how to video (and recipe below):
** makes approx. 1 1/4 to 1 1/2 cups
2 C mushrooms, minced
1 tbsp coconut oil
1 shallot minced (can sub 1/4 C white onion)
1 clove garlic, minced
3 tbsp vegan butter/margarine
1/3 C rice flour (can sub all-purpose flour)
1 1/2 C vegetable stock
1 tbsp onion powder
2 tbsp tamari (can sub soy sauce)
2 tsp molasses
3/4 C water
Heat coconut oil in deep pan over medium heat and stir in the mushrooms and shallots (or onion). After 5 minutes stir in the garlic and let brown for another 5 minutes. Meanwhile in a smaller pan prepare a roux which is done by melting vegan butter and gradually adding in the flour. Stir the mixture over medium-low heat for 2-3 minutes until thickened and then set aside.
Go back to your browned mushroom pan and gradually add in vegetable broth. This will help lift up all of the delicious brown bits stuck to the bottom of the pan. Add the roux mixture to the pan stirring with a whisk and reduce to low heat. Whisk in onion powder, tamari and molasses. Then slowly incorporate the water, about a 1/4 C at a time, until the desired consistency is achieved. For the poutine we found that 3/4 C was the magic number, but if you want it a bit runnier then add a little more water.
** using rice flour and gluten-free tamari and veggie stock makes your vegan gravy gluten-free as well!