The holidays are just around the corner and it’s good to have a few recipes that can satisfy the vegan in you during family meals. This mushroom gravy is a delicious alternative to traditional recipes that can be used year-round, but is especially useful during the holiday season.
This is a robust gravy full of the fall flavors of herbs and mushrooms. It adds an earthiness to mashed potatoes and goes great ladled over a lentil loaf.
- • 1 tbsp sunflower oil
- • 1 tbsp margarine
- • 1/4 cup diced onions
- • 1/4 cup diced mushrooms
- • 1 cup vegetable stock
- • 1 1/2 tbsp arrowroot
- • 1/3 cup soy or other non-dairy milk
- • 1/4 tsp thyme leaves, fresh
- • 1 tsp salt
- • 1/2 tsp black pepper
- Heat up a saute pan, add oil and let it get hot. Mix in the diced onions and mushrooms. Saute until the mushrooms start releasing their liquid. Drop in the margarine and cook for a few minutes more, until the mushrooms soak up all the margarine.
- Pour in the vegetable stock and bring to a boil.
- In a separate bowl, mix a small amount of water in with the arrowroot. Stir until the powder dissolves, forming a slurry.
- Add the arrowroot slurry to the vegetable broth. Cook for a few more minutes, until the broth and slurry are incorporated. Add in the non-dairy milk and thyme. Cook until the gravy bubbles again. Remove from heat.
- Season with salt & pepper.
- Serve with mashed potatoes, faux turkey, lentil loaf, etc.