November 20, 2017
DON’T FORGET THE GRAVY (I ALMOST DID!)
Happy Monday!
I forgot to include a super easy mushroom gravy recipe from Isa Chandra Moscowitz’s cookbook The Super Fun Times Vegan Holiday Cookbook in my last post. I went to a pre-Thanksgiving party this past Saturday and made this gravy to go along with my mashed potatoes.
I was rushing around to get everything done and made the gravy right before I had to boogie. Well…I am my own worst critic and never brought the gravy to the party. I thought it had a weird aftertaste. However, I tried it again when I got home hours later and it tasted really good. I had my foodie friend try it as well and she confirmed, it’s a winner. My only suggestion is that you make a few hours in advance to give it time to sit and get all delicious.
Enjoy!
Ingredients
- 1/2 cup all purpose flour
- 4 cups vegetable broth
- 2 tablespoons olive oil (I like to use coconut oil for high heat sautéing but either will work)
- 1 medium onion diced small
- 1 pound thinly sliced mushrooms (I used pre-sliced white button mushrooms to save time but I think Isa's suggested others. I don't have the cookbook in front of me to confirm but I highly recommend you buy that gem of a cookbook ASAP to prepare for future holiday events)
- 4 garlic cloves
- 2 tablespoons dried thyme
- 2 tablespoons dried sage
- 1/2 teaspoon salt
- freshly ground pepper
- 1/2 cup chardonnay (cheapy wine is fine)
- 2 tablespoons nutritional yeast (e.g. Bragg's)
- *organic ingredients are always best
Instructions
- Whisk flour and two cups of the vegetable broth in a small bowl
- Once dissolved, stir in the rest of the broth
- Heat oil in a 2 quart saucepan over medium heat and sauté onion for about 5 minutes
- Add mushrooms, garlic, thyme, sage, salt and pepper and sauté 5 more minutes
- Add wine and boil
- Let wine reduce about 3 minutes
- Add broth, flour mix and nutritional yeast
- Lower heat to medium and cook while stirring often for 20 minutes
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