Mmm mmm, gimme that gravy! I 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 savory and good, and then everybody’s happy at the dinner table. I used it for my baked potatoes recipe but it needs to become a staple at every holiday meal!
There’s basically no end to the list vegan recipes that this would taste delectable on top of. Douse this gravy all over your Thanksgiving feast (but maybe skip pouring it on the dessert!).
Here’s a how to video, and just keep scrolling for the recipe.
Gravy doesn't need to have meat drippings in it to taste savory and delicious!
- 2 C mushrooms, minced
- 1 tbsp coconut oil
- 1 shallot, minced (can substitute 1/4 C white onion)
- 1 garlic cloves, minced
- 3 tbsp vegan butter
- 1/3 C rice flour (can sub all-purpose flour)
- 1 1/2 C low-sodium vegetable stock
- 1 tbsp onion powder
- 2 tbsp low-sodium soy sauce or tamari
- 2 tsp molasses
- 3/4 C water
Heat coconut oil in large saucepan 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 to 3 minutes until thickened and then set aside.
Go back to your browned mushroom pan and gradually add in low-sodium vegetable stock. 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, low-sodium soy sauce/tamari, and molasses. Then slowly incorporate the water, about a 1/4 cup at a time, until the desired consistency is achieved.
For the poutine recipe, I found that 3/4 cups of water was the right amount. But if you want it a bit runnier, add a little more water.