vegan gravy
Gravy doesn't need to have meat drippings in it to taste savory and delicious!
Servings 1 cup
Ingredients
- 2 C mushrooms, minced
- 1 tablespoon coconut oil
- 1 shallot, minced (can substitute ¼ C white onion)
- 1 garlic cloves, minced
- 3 tablespoon vegan butter
- ⅓ C rice flour (can sub all-purpose flour)
- 1 ½ C low-sodium vegetable stock
- 1 tablespoon onion powder
- 2 tablespoon low-sodium soy sauce or tamari
- 2 teaspoon molasses
- ¾ C water
Instructions
- 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 ¼ cup at a time, until the desired consistency is achieved.
Notes
For the poutine recipe, I found that ¾ cups of water was the right amount. But if you want it a bit runnier, add a little more water.
