Smother your holiday mashed potatoes with this heart healthy, mouthwatering gravy. It’s so rich and savory, even meat eaters love this gravy!
THE BEST VEGAN GRAVY
Just give me a shovel and let me be alone with this porcini mushroom gravy and a pile of whipped potatoes. Then roll me away from the table once I’m finished…….
My house smells like Thanksgiving on this lovely early November afternoon. It must be because of the fresh thyme and rosemary that’s mingling with the shallots, red onion, garlic and mushrooms. I can’t even tell you how psyched I am with this recipe! A few of our readers asked us to come up with a vegan gravy for the holidays; and I have done it!
The flavor of this gravy is so rich and creamy. Trust me when I tell you that you will never want to go back to traditional meat based gravy after trying this.
HOW TO PREPARE DRIED PORCINI MUSHROOMS FOR VEGAN MUSHROOM GRAVY
To make this stellar gravy you’ll want to start with dried Porcini mushrooms.
- Soak them in boiling hot water for thirty minutes so they plump up and the water turns a deep brown. Warning, they are really earthy, and they smell like the musty woods that they were grown in. Don’t be alarmed, they won’t taste like that once they’re cooked.
2. While the mushrooms are cooking start sautéing the onion, shallot, thyme, rosemary, and garlic. The combination of these ingredients will make your mouth water, and your house is going to smell soooo good!
Deglaze the pan with a few splashes of Imagine Organic No-Chicken Broth. It’s vegan, but it tastes like chicken broth. You could use vegetable broth, but I really like this for making gravy.
3.Now add the Portobello mushrooms and cook them until they begin to release their water and start to brown. Once that happens you can pour the porcini mushrooms, along with the water they soaked in, into the pan. Add one cup of the no-chicken broth and bring it to a boil. Reduce the heat to a simmer and cook for 15 minutes.
Are you ready to make gravy? Let’s go.
HOW TO MAKE VEGAN MUSHROOM GRAVY
- Put a fine strainer over a large bowl and pour the mixture into it. As you can see, the broth is a rich, dark, gorgeous brown. Perfect for pouring over white potatoes! Put the broth back in the pan that you cooked the mixture in and bring to a boil. To thicken it you’ll need to mix two tablespoons of flour with ¼ cup of water. Make sure the flour is completely dissolved before you pour it into the broth.
2.Add the flour mixture to the broth and stir well. Keep stirring until it thickens. Strain it into the bowl one more time to make sure that any stray pieces of flour that might remain don’t go into the gravy bowl.
Now pour it into a gravy boat and start smothering those potatoes!
WHY MUSHROOM GRAVY IS BETTER
Before I went vegan I wasn’t a big fan of gravy. It was too greasy for me, you know, animal fat and all. But this, this is different. It’s rich and creamy like gravy is supposed to be, but it has a lighter, fresher taste and texture. Your non vegan friends will love this, and I would venture to guess that they will like it more than traditional gravy.
It’s also healthier. There isn’t anything in it that will clog your arteries. Who wouldn’t like that?
This Thanksgiving will be different for my family. We won’t be roasting a turkey because my darling husband has given up eating meat. Yay him! I’m excited, because this year I’m going to create new traditions, and new favorite dishes for the holiday table. Starting with my porcini mushroom gravy!
Note: Don’t throw the solid mushroom mixture away. Use it as a side dish, or save it to toss with pasta or quinoa.
Make our gravy and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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- 1/2 cup dried wild porcini mushrooms
- 2 tbsp olive oil
- 1 medium red onion finely diced
- 1 shallot finely diced
- 3 cloves garlic minced
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 6 ounces Portobello mushrooms sliced
- 1 3/4 cups no-chicken broth divided
- 2 tbsp flour + 1/4 cup of water Stirred to a thick paste
- 1 tbsp sea salt
- Black pepper to taste
Put the porcini mushrooms in a small bowl and cover with 3 cups of water. Let soak for 30 minutes.
Heat the olive oil in a medium skillet over medium-high heat. Add the onions when the oil is hot and cook for three minutes or until they begin to brown. Add the shallots and cook for two minutes. Add the garlic and herbs and cook for one minute.
Pour 1/4 cup of the no-chicken broth into the pan and deglaze. Add the Portobello mushrooms and cook for approximately 5 minutes or until they lose their water and begin to brown.
Pour the porcini mushrooms, including the water they soaked in, into the pan. Add the rest of the no-chicken broth, the rosemary and thyme and bring to a boil. Reduce heat to simmer and cook for 15 minutes. Watch carefully to make sure that the liquid doesn’t evaporate. If that starts to happen lower the temperature.
Put a fine strainer over a large bowl and pour the mushroom mixture into the strainer. Rinse the pan and put back on medium-high heat. Pour the mushroom broth in the pan and bring to a low boil. Add the flour mixture and stir well. Keep stirring until the gravy begins to thicken. Add the salt and pepper and stir for another minute.
Strain the gravy one more time to make sure that it’s smooth and creamy.
Don’t throw the solid mushroom mixture away. Use it as a side dish, or save it to toss with pasta or quinoa.
The Nutrition Facts are an estimate only.