I have always loved the holiday season. I love the cooler weather, decorations, lights, music, celebrations, and of course the Food! When I decided to become vegan over 9 years ago, I thought I might never eat good gravy again. It is normally full of butter, meat juices, and heavy cream. My mother is an incredible cook and I have always looked forward to her meals. One of my favorites has always been her Mushroom Gravy for Thanksgiving and Christmas. So this recipe is a tribute to her wonderful recipe. It has taken time with some failures along the way, to try and achieve a rich, flavorful gravy. I searched high and low and each holiday season, trying new recipes and adjusting until I came up with what I consider a rich, flavorful, delicious gravy to smother those fluffy mashed potatoes.
Vegan Mushroom and Shallot Gravy
Begin by chopping the shallots and mushrooms and sauté in the olive oil. Sprinkle with a bit of salt to help the vegetables release their juices.
Cook until the veggies just begin to brown.
To pick up the brown bits, deglaze with white wine, or vegetable broth. Once this becomes dry, add the flour and nutritional yeast. Cook for about 1 minute. Next, add the vegetable bouillon, shoyu, roasted garlic, herbs de Provence, garlic powder, and black pepper. Make sure to continuously whisk to incorporate everything. The gravy will thicken pretty quickly.
Depending on your preference, blend all or part of the gravy in a blender. I like my gravy about half and half. Adjust salt and pepper to your liking and dig in.
Vegan Mushroom and Shallot Gravy
Ingredients
- 1 T. Olive oil
- 2-3 Shallots chopped
- 2 C. Mushrooms a mix of mushrooms (criminal, portobello, shitake) is ideal, but white button mushrooms works well to
- 1/3 C. White wine dry or vegetable bouillon
- 1/4 C. nutrtional yeast
- 1/2 C. all-purpose flour
- 2 C. Vegetable bouillon
- 3 T. Shoyu
- 1 t. Herbs de Provence
- 1 t. Garlic powder
- 1 head of roasted garlic
- ground black pepper
- sea salt
Instructions
- Chop the shallots and mushrooms.
- Heat a large pan and add olive oil. Sauté shallots and mushrooms with a pinch of salt. Cook until the vegetables are just beginning to brown.
- Deglaze the pan with white wine.
- When nearly dry, add the flour and nutritional yeast. Cook and stir for 1 minute.
- Add the bouillon, shoyu, herbs de Provence, garlic powder, roasted garlic, and black pepper.
- Whisk continuously until thickened.
- Blend half of the mixture in a blender and then return to pan to heat through adjusting salt and pepper.
- The gravy can be thinned with water or cooked further to thicken to achieve your favorite consistency.
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